Thaw the mango pieces or cut fresh ones into pieces. Hollow out the passion fruit and add to the mango pieces. Peel the peaches, cut them into small pieces and add them to the mangoes as well.
Puree everything finely in a tall measuring cup.
Weigh the mass and weigh the corresponding amount of preserving sugar. Put the fruit mixture, preserving sugar and citric acid in a saucepan and bring to the boil while stirring. Add the lemon juice.
When the mixture starts to bubble, let it boil for another 3 - 4 minutes. Fill into glasses immediately, turn them upside down for about 5 minutes, then turn the glasses over and let them cool down.
Makes 1 large and 1 smaller glass.
It is important to weigh the pureed mass, as the weight is strangely reduced after the puree.
Ingredients
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