Exotic fruit paste recipe

Ingrédients

• 330 g mango pulp
• 170 g passion fruit pulp
• 14 g yellow pectin
• 500 + 50 g sugar
• 100 g honey
• 40 g lemon juice
• Sugar for finishing

Matériel

• Cooking thermometer

Préparation

1. Make the fruit paste
   Prepare a container lined with parchment paper to pour the fruit paste into, or place 1 cm thick strips on a silicone mat. Mix the pectin and 50 g of sugar together. Add the mango and passion fruit purées, previously heated to 50°C. Bring to a boil for 1 minute. Add the remaining 500 g of sugar and bring to a boil again, then stir in the honey and cook to 107°C. Add the lemon juice to stop the cooking. Immediately pour the mixture between the strips and leave to set overnight at room temperature.
2. Cutting and coating
   Remove the fruit paste from the container or strips, then coat both sides with a little sugar. Cut the fruit paste into 3 cm squares and finish coating them with sugar. Store the fruit paste in an airtight container away from moisture.