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Mango Cheese
(Jamaica)

Jamaicans insist that you must use a type of very juicy mango called
No. 11 for this recipe to succeed.

Peel ripe mangoes and grate or cut the meat off the seeds. Strain
to remove any strings. To each cup of puree add 1 cup of sugar.
Cook over medium heat stirring with a wooden spoon quite rapidly
as the mixture will burn. The mixture will spit is it boils. When
the bubbles grow smaller and when the spoon drawn across the bottom
of the saucepan leaves a clear wake, test the mango cheese by
dropping a small spoonful onto an ice cube. If it sets, turn the
mango cheese immediately into a damp mold. Speed is important as
the cheese sets very quickly. When cool, unmold and serve with
cream cheese and crackers.

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