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Mango-papaya-lychee Cone

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Mango-papaya-lychee Cone

The perfect mango-papaya-lychee cone recipe with a picture and simple step-by-step instructions.

  • 1 piece Fresh mango
  • 1 piece Papaya fresh
  • 1 Can Lychee canned
  • 1 Can Citric acid
  • Preserving sugar 3: 1
  1. Peel the mango and papaya, remove the seeds and cut the pulp into small pieces. Open the tin of lychee and add the fruit with the juice to the mango and papaya. Weigh everything together and accordingly add the preserving sugar (I use 3: 1). Put in a saucepan, add ironic acid to taste and bring to the boil while stirring constantly. Cook for 3-4 minutes and pour into clean glasses.
Dinner
European
mango-papaya-lychee cone

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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