Mango Bala Baiana

Ingredients

• 1 ripe Kensington Pride mango (peeled and blended)
• 200 g sweetened condensed milk (Source also gives ½ cup + 1 Tbsp)
• 1 cup desiccated coconut
• 1 cup white sugar
• 0.25 cup water

Steps

1. 1

   Peel the mango and blend it until smooth.

2. 2

   Put the blended mango, sweetened condensed milk, and desiccated coconut in a saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and pulls away from the sides of the pan.

3. 3

   Transfer the mixture to a bowl and leave it to cool. Refrigerate until firm enough to handle.

4. 4

   Roll the chilled mixture into small, evenly sized balls.

5. 5

   In a clean pan, combine the sugar and water. Heat over medium heat until the sugar dissolves.

6. 6

   Continue cooking the caramel without stirring until it turns golden brown.

7. 7

   Using a fork or toothpick, carefully dip each ball into the hot caramel to coat it. Work quickly because the caramel hardens as it cools.

8. 8

   Place the coated candies on baking paper or a silicone mat to set. Let the shells harden for about 15 minutes, then serve.

Notes

The method does not specify a cooking duration for the filling or caramel; cook to the stated texture and color cues. Makes 14–16 candies.

Nutrition per serving

• dessert
• candy
• Brazilian
• vegetarian
• gluten-free
• stovetop
• caramel