Dulce de Mamón
Dulce de Mamón (DOOL-seh deh mah-MOHN)
Candied Papaya in Syrup
Wedges of green papaya slowly simmered in dark sugar syrup until translucent and impossibly tender, served chilled with a drizzle of the thick, amber syrup — Paraguay's signature dessert.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: glass dessert bowl
Garnishes: syrup drizzle, cinnamon stick
Accompaniments: whipped cream, fresh cheese
Instructions
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1
Peel the green papaya, cut in half, remove seeds. Cut into thick wedges.
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2
Score each wedge lightly with a knife to help syrup penetrate.
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3
Make syrup: dissolve sugar in water with cinnamon, lemon zest, and cloves. Bring to a boil.
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4
Add papaya wedges to the syrup. Reduce heat to low.
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5
Simmer very gently for 2-3 hours until papaya is translucent and tender. The syrup will thicken.
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6
Let cool in the syrup. Refrigerate overnight for best flavor. Serve cold with syrup.
Did You Know?
A well-made dulce de mamón is so translucent you can almost see through the papaya — this clarity is the mark of a skilled cook.
Chef's Notes
Equipment Tips
- large pot
- knife
- serving dish
Garnishing
syrup drizzle, cinnamon stick
Accompaniments
whipped cream, fresh cheese
The Story Behind Dulce de Mamón
Dulce de mamón is Paraguay's most traditional dessert, dating to colonial times when sugar and tropical fruits were abundant. The technique of slowly candying green papaya in sugar syrup transforms the firm, bland fruit into a glistening, tender delicacy. Every Paraguayan family has its own syrup recipe, and the dish is the traditional ending to an asado meal.
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