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corn mango


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Tempo de preparo

1 hour(s)


20 servings

Rivania Reis

  • Ingredients
  • Recipe
  • Corn for mango250 g
  • Sugar3 tablespoon
  • Cinnamon stick3 unit(s)
  • Condensed milk395 g
  • Coconut Milk500 ml
  • Butter1 tablespoon
  1. In a bowl, place the corn with water until it covers and let it soak. I usually put it on at night to do it in the morning the next day.
  2. In a pressure cooker, add the corn, sugar and cinnamon with about 250 ml of water. Let it cook for 25 minutes after it starts to boil. NOTE I put the water in the eye, but the water is good to be 3 fingers above the corn.
  3. In a pan add the condensed milk and butter, cook until it comes off the pan and set aside.
  4. After the corn has cooked you add the cooked condensed milk to the already cooked corn and stir then add the coconut milk and mix everything. Leave it on the fire until it boils, after it boils, turn it off and it's ready.

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