MANGO CHAMOY

Ingredients

• 4 oz. of pineapple jelly.
• 11 fl. oz. pineapple juice.
• 12 oz. pineapple syrup.
• 11 f. oz. of water.
• 1 cup El Chilerito Mango Chamoy Sauce.

Preparation

• Pour water in a saucepan and heat it in mid fire.
• When ware is boiling turn fire off and add pineapple jelly. Stir with a spoon until complete dissolution.
• Remove saucepan from stove and pour pineapple juice. Stir with a spoon until mixture is homogenized.
• While still liquid, chop pineapple into pieces and place it in the frige.
• After 5 hrs take jelly out of the mold and place it in a container with El Chilerito Mango Chamoy Sauce.