Dulce de Mango (Mangoes in Piloncillo Syrup)

Instructions

1. Choose mangoes that are full-colored but still firm when pressed. Peel them, slice the flesh off the pits and cut it into 5 cm pieces.
2. Bring the 1500 ml blanching water to a boil, add the mangoes and cook 5 to 8 minutes, just until the edges begin to soften. Drain and discard the water; this sets the pieces and takes away some sharp acidity.
3. In a wide, heavy, nonreactive saucepan combine the piloncillo, the 750 ml syrup water, the cinnamon stick and the salt. Simmer over medium heat, stirring now and then, until the piloncillo has fully dissolved, 8 to 10 minutes.
4. Slide the blanched mangoes into the syrup in one layer. Cook uncovered at a gentle simmer, turning the pieces once, until they look glossy and translucent at the edges and a knife slips in easily, 25 to 30 minutes.
5. Lift the mangoes into a serving dish with a slotted spoon. If the syrup is still thin, boil it 5 to 10 minutes more until it coats a spoon like runny honey. Remove the cinnamon stick.
6. Pour the syrup over the mangoes, cool 30 minutes, then cover and refrigerate at least 2 hours. Serve cold with plenty of syrup.