Summary

Ingredients

• 500 g currants
• 500 g mano (s)
• 100 g desiccated coconut
• 5 tablespoon liqueur (coconut liqueur)
• 500 g preservin suar (2: 1)

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Instructions

1. Wash the currants and pluck the individual berries from the stems. Peel the mango and cut into small pieces.
2. Put the fruits, desiccated coconut and coconut liqueur in a large saucepan. Add the sugar and boil it for about 4 minutes. Stir constantly. Puree the mass with the magic wand.
3. Put in clean, preferably boiled, dry glasses. Turn it upside down and let it cool down.