Mango Pâtes de Fruits

Mango Pate de Fruit photo

The Spruce / Elizabeth LaBau

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 64 servings
Yield: 64 pieces
Nutrition Facts (per serving)
43 Calories
0g Fat
11g Carbs
0g Protein
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Nutrition Facts
Servings: 64
Amount per serving
Calories 43
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 0g
Vitamin C 2mg 11%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 11mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chewy fruit squares are vibrant with the fresh taste of mango. The mango pulp used in this recipe can be purchased frozen from a supermarket or can be made at home by briefly cooking and mashing fresh mango chunks. Make sure you measure the mango once it has been liquified, and not in chunk form.


  • 14 ounces mango pulp (about 1 1/2 cups)

  • 17 ounces granulated sugar (about 2 1/2 cups)

  • 1 tablespoon butter

  • 6 ounces liquid pectin (about 3/4 cup)

Steps to Make It

  1. Gather the ingredients.

  2. Prepare an 8x8-inch square pan by lining it with aluminum foil or parchment paper and spraying the bottom with nonstick cooking spray.

  3. Cook mango pulp and sugar together in a medium saucepan over low heat until they form a very thick syrup. Depending on the thickness of your pulp, it will take between 30 minutes to 1 hour. The syrup should thickly coat the back of a spoon or spatula.

  4. Once the syrup has thickened enough, add the butter and cook for 3 minutes more, stirring constantly.

  5. Remove from the heat and stir in the pectin while hot. Pour immediately into prepared pan.

  6. Allow to cool to room temperature. Cover pan with foil and refrigerate overnight until set.

  7. Once the candies are completely set, cut them into small squares with a knife dipped in water.

  8. They can be rolled in granulated sugar or left plain. The sugar makes them easier to store and stack, as it prevents them from sticking together.


  • Pectin is a jelling agent often used in canning. It can be found in well-stocked supermarkets near the canning supplies or in the baking section.
  • Candies can be stored in the refrigerator in an airtight container for 2 to 3 days.