Summary

Ingredients

• 2 mango (s)
• 200 ml nectar (mango)
• 1 lime (s)
• 1 packet citric acid
• 1 ½ kg rhubarb, prepared
• 2 packs preserving sugar, : 1

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Instructions

1. Peel the mangoes, cut the pulp into cubes, puree with a blender. Add the mango nectar. Peel the rhubarb, cut into small pieces, add to the mango puree, up to a total weight of 2 kg.
2. Stir in citric acid and preserving sugar.
3. Bring to the boil and boil for about 5 minutes, make a gelling test, pour hot into the prepared glasses.