45 min
Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Frozen apricot purée 0.25 kg
Frozen mango purée 0.2 kg
Pectin 12.5 g
Sugar 0.05 kg
Sugar 0.5 kg
Glucose 0.115 kg
  • Bring both purees to the boil.
  • Mix the pectin with 100 g. of sugar.
  • Gradually incorporate this to the mixture.
  • Bring to the boil again. Add in the rest of the sugar and the glucose. Stiring frequently.
  • Cook until it reaches 107 ºC.
  • Dissolve the tartaric acid in 3 g. of water and incorporate it into the mixture.
  • Pour it into a mould or on a steel framed sheet.
  • Dust with granulated sugar and powdered anti-moisture sugar.
  • Cut using a thin string.
  • Coat the surface with granulated sugar and anti-moisture sugar.
  • Store in a cool dry place.
Nutritional information (1 portion)
Fiber 2.21 g
Saturates 0.04 g
Monounsaturated fatty acids 0.07 g
Polyunsaturated fatty acids 0.03 g
Cholesterol 0.0 mg
Calcium 7.85 mg
Iron 0.41 mg
Zinc 0.1 mg
Vitamin A 13.5 ug
Vitamin C 18.3 g
Folic acid 16.9 ug
Salt (Sodium) 1.3 mg
Sugars 139.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.