Mongo Mongo
Recipe category
Country
Region
Source
Fuentes: Asomujer (1997) y Carlos Enrique “Toto” Sánchez Ramos
Number of servings
4
Difficulty
Medium
Ingredients
4
piece(s) ripe plantains
3
piece(s) green plantains (if desired, can be replaced with ripe plantains)
4
piece(s) ripe mangoes
1
piece(s) small pineapple
1
piece(s) small papaya, 1 pound, peeled and cut into pieces
6
piece(s) ripe guavas
1
piece(s) large ripe mamey
3
piece(s) panela blocks of 1/2 pound each, or 1 1/2 pounds of powdered panela
5
piece(s) cloves
1
piece(s) large cinnamon stick
5
piece(s) allspice berries, ground
pinch black pepper to taste
Directions
- Peel the ripe plantains and remove the core, meaning the central part where the seeds are located.
- Grind the ripe plantains with green plantains and then set aside.
- Peel and cut pineapple, mamey, mango, and seedless guavas, and grate them or blend them separately with the least amount of water possible.
- Also grate the panela blocks.
- In a large pot over high heat, place the grated or blended fruits, papaya, ground plantains, also grated panela, and spices, mixing with a wooden spoon.
- When the mixture boils, lower the heat to minimum and continue cooking for no less than a day and a half, stirring constantly so it doesn't stick or smoke.
- The mongo mongo is ready when the mixture has a dark brown color and a very pleasant aroma.