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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.
Pour water in a saucepan and heat it in mid fire.
When the water is boiling turn off the fire 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 the pineapple into pieces and place it in the fridge.
After 5 hrs take jelly out of the mold and place it in a container with El Chilerito Mango Chamoy Sauce.
BONELESS WITH MANGO HABANERO SAUCE