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      "body": "<div class = \"text-justify\"> Greetings to all my dear SteemFoods community, today I bring you the recipe for an exquisite dessert with a tropical flavor. This is the <div class = \"phishy\"> Mango's Jelly. </div>\n\n#\n\nThis is a very popular and traditional sweet in Venezuela made from mangoes, as we colloquially call them in my country \"mangos pintones\" which means that they are between green and ripe. This delicious delicacy has a flavor between acid and sweet and its texture will depend on the firmness you want to give it. This is a sweet that I learned to make thanks to my grandmother, and it is so easy that anyone without having experience in the preparation, just by complying with the recipe procedure can make it and enjoy this delicious dessert. </ Div >\n\n\n#\n---\n## <center> <div class = \"phishy\"> Here I show you my beautiful and exquisite Mango's Jelly </div> </center>\n\n<center>![IMG_20180426_164012.jpg](https://steemitimages.com/DQmUJuiefstBpc9qC7jeTyGRab8HgXr4MfLvhVgRHv2Yf89/IMG_20180426_164012.jpg)</center><a href=\"![IMG_20180426_164012.jpg](https://steemitimages.com/DQmUJuiefstBpc9qC7jeTyGRab8HgXr4MfLvhVgRHv2Yf89/IMG_20180426_164012.jpg)\">By @dulce85</a>\n\n---\n\n<center>![IMG_20180426_164610.jpg](https://steemitimages.com/DQmdnUVH11GoqE4vSk7wh9QTNFrm45TK7FeVpn3RD75YXTG/IMG_20180426_164610.jpg)</center><a href=\"![IMG_20180426_164610.jpg](https://steemitimages.com/DQmdnUVH11GoqE4vSk7wh9QTNFrm45TK7FeVpn3RD75YXTG/IMG_20180426_164610.jpg)\">By @dulce85</a>\n\n---\n\n<center>![IMG_20180426_164631.jpg](https://steemitimages.com/DQmZHKEVEfmaTWoeS12xBuoUzDwTpQNriuh2UFkb77DXpFU/IMG_20180426_164631.jpg)</center><a href=\"![IMG_20180426_164631.jpg](https://steemitimages.com/DQmZHKEVEfmaTWoeS12xBuoUzDwTpQNriuh2UFkb77DXpFU/IMG_20180426_164631.jpg)\">By @dulce85</a>\n\n---\nMango is one of the national fruits of Venezuela that we can enjoy during the months: April - June and then they bloom and load again between September and November, a time that we must take advantage of to prepare this rich jelly typical of our land, so stay tuned And do not miss the step by step that I am going to leave you in this post so that you can prepare a delicious mango's jelly. Let's cook! </div>\n\n#\n\n![20170507_143647.jpg](https://cdn.steemitimages.com/DQmRmFybyPjNFm9r8KNMF56CyHvPqqiJuA36FGJwTkmWook/20170507_143647.jpg)<a href=\"![20170507_143647.jpg](https://cdn.steemitimages.com/DQmRmFybyPjNFm9r8KNMF56CyHvPqqiJuA36FGJwTkmWook/20170507_143647.jpg)\">By @dulce85</a>\n\n#\n\n** To make the jelly we must have the following ingredients: **\n\n---\n\n**Ingredients**:\n * 12 mangoes.\n* Sugar equivalent to the weight of the cooked fruit.\n\n---\n\n**Utensils**:\n* Cooking pot.\n* Wooden spoon\n\n## <div class = \"phishy\"> Preparation </div>\n<div class = \"text-justify\"> 1. Get the mangoes, if you don't have the facility to knock them down yourself you can buy them at any supermarket or greengrocer, then wash them very well and be careful with the milk or I knew that they throw away when knocking them down because having contact with our skin can cause irritation injuries or burns. </div>\n\n#\n\n![20170507_142515.jpg](https://cdn.steemitimages.com/DQmYcn64oUFiwDdnK5YggmUvzrTKDKa5AeMZKnibVTNuhhQ/20170507_142515.jpg)<a href=\"![20170507_142515.jpg](https://cdn.steemitimages.com/DQmYcn64oUFiwDdnK5YggmUvzrTKDKa5AeMZKnibVTNuhhQ/20170507_142515.jpg)\">By @dulce85</a>\n\n\n![20170507_142537.jpg](https://cdn.steemitimages.com/DQmdBNhjjd9zFCs8rPkAfbUCqcbo6xCL9NnPKxfDnr5HHyb/20170507_142537.jpg)<a href=\"![20170507_142537.jpg](https://cdn.steemitimages.com/DQmdBNhjjd9zFCs8rPkAfbUCqcbo6xCL9NnPKxfDnr5HHyb/20170507_142537.jpg)\">By @dulce85</a>\n\n<center>![IMG_20100113_203218.JPG](https://steemitimages.com/DQmf8A9YVrhxma4v8dYBTc1Y84REzdj7LB584sqS4EUkFb5/IMG_20100113_203218.JPG)</center><a href=\"![IMG_20100113_203218.JPG](https://steemitimages.com/DQmf8A9YVrhxma4v8dYBTc1Y84REzdj7LB584sqS4EUkFb5/IMG_20100113_203218.JPG)\">By @dulce85</a>\n\n#\n\n---\n\n<div class = \"text-justify\"> 2. We put water to boil in a pot that has capacity for 12 mangoes, we add enough water until it covers the fruit, and we let them cook covered until the peel opens, that is the indication that they are at the perfect cooking point. < / div>\n\n#\n\n\n---\n\n<center>![IMG_20180426_192817.jpg](https://steemitimages.com/DQmNny1ssmuVT9oiL4vkjkha868sFMKhPV1bER4VrfEFo3Y/IMG_20180426_192817.jpg)</center><a href=\"![IMG_20180426_192817.jpg](https://steemitimages.com/DQmNny1ssmuVT9oiL4vkjkha868sFMKhPV1bER4VrfEFo3Y/IMG_20180426_192817.jpg)\">By @dulce85</a>\n\n\n---\n\n<div class = \"text-justify\"> 3. We throw away the water where we cook them and wait for them to settle to be able to remove the shell or shell. </div>\n\n\n---\n\n<center>![IMG_20180426_204741.jpg](https://steemitimages.com/DQmUu6SjwDsiKGs4qbZxgrDCBBZS5iGWzvaebQCCVgtwHiq/IMG_20180426_204741.jpg)</center><a href=\"![IMG_20180426_204741.jpg](https://steemitimages.com/DQmUu6SjwDsiKGs4qbZxgrDCBBZS5iGWzvaebQCCVgtwHiq/IMG_20180426_204741.jpg)\">By @dulce85</a>\n\n---\n\n#\n\n<div class = \"text-justify\"> 4. We separate the pulp of the mangoes from the seeds, in my case I did it using only one teaspoon; however there are people who use a strainer. </div>\n\n---\n\n<center>![IMG_20180426_205943.jpg](https://steemitimages.com/DQmNjLP3sfjo4qdCeUxraCsybpXZTfNFLhqv6ssodvrbK2v/IMG_20180426_205943.jpg)</center><a href=\"![IMG_20180426_205943.jpg](https://steemitimages.com/DQmNjLP3sfjo4qdCeUxraCsybpXZTfNFLhqv6ssodvrbK2v/IMG_20180426_205943.jpg)\">By @dulce85</a>\n\n---\n\n<center>![IMG_20180426_210648.jpg](https://steemitimages.com/DQmPV6k3pgdtReSVtT8cxmYCw3Pa8t4STCD7WaJzk8cEyfz/IMG_20180426_210648.jpg)</center><a href=\"![IMG_20180426_210648.jpg](https://steemitimages.com/DQmPV6k3pgdtReSVtT8cxmYCw3Pa8t4STCD7WaJzk8cEyfz/IMG_20180426_210648.jpg)\">By @dulce85</a>\n\n---\n\n#\n\n<div class = \"text-justify\"> 5. All the pulp collected from the mangoes, we place it in a cup, where later we will add the amount of sugar equivalent to the weight of it, or if you prefer you can use paper, mix everything very well until the mango is integrated with the sugar, Then we put all this mixture to cook over low heat and stir constantly until it easily detaches from the bottom of the pot. </div>\n\n\n<center>![IMG_20180426_211135.jpg](https://steemitimages.com/DQmT9qWRSBLm3yRTNsFP5RinBUkFux21cgQjN59kBqDqK9w/IMG_20180426_211135.jpg)</center><a href=\"![IMG_20180426_211135.jpg](https://steemitimages.com/DQmT9qWRSBLm3yRTNsFP5RinBUkFux21cgQjN59kBqDqK9w/IMG_20180426_211135.jpg)\">By @dulce85</a>\n\n\n#\n\n\n<div class = \"text-justify\"> 6. Then we must decide if we want it as a cream or we want it firm. I particularly like it firm and for this we must cook the pulp over low heat, we are constantly stirring and adding the sugar so that they are integrated and form a compact mixture, we add a teaspoon of cornstarch and as we beat, it thickens. , then we let it cool and rest so that later it sets. </div>\n\n\n<center>![IMG_20180426_211143.jpg](https://steemitimages.com/DQmPpTpz81Q8fXi8f2yZcXegVNuBPqThYm2yZS1TjEHksvx/IMG_20180426_211143.jpg)</center><a href=\"![IMG_20180426_211143.jpg](https://steemitimages.com/DQmPpTpz81Q8fXi8f2yZcXegVNuBPqThYm2yZS1TjEHksvx/IMG_20180426_211143.jpg)\">By @dulce85</a>\n\n\n#\n\n<div class = \"text-justify\"> 7. Once it has the required consistency, then we place the preparation in a refractory mold, let it cool until it sets and can be cut into portions. The result is a firm mango jelly and the richest you have ever tasted. </div>\n\n---\n<center>![IMG_20180426_164005.jpg](https://steemitimages.com/DQmNjyaZQpupT84RmFWa6U9yPxBP8RrdDBNcduqHSMV7WfA/IMG_20180426_164005.jpg)</center><a href=\"![IMG_20180426_164005.jpg](https://steemitimages.com/DQmNjyaZQpupT84RmFWa6U9yPxBP8RrdDBNcduqHSMV7WfA/IMG_20180426_164005.jpg)\">By @dulce85</a>\n\n---\n\n#\n\n<div class = \"phishy\"> NOTE: All photos are my authorship, they were taken with my cell phone, BLU VIVO XL\n</div>\n\n#\n\n### <center> <div class = \"phishy\"> I hope you are encouraged to do it, as you can see it is super easy to prepare. When you try it you will not regret it. </div> </center>",
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      "title": "<ENG> ---  PREPARING A DELICIOUS MANGO'S JELLY / Sweets, Desserts, Typical Dishes and Culinary Wonders of VENEZUELA"
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      "body": "@@ -286,18 +286,18 @@\n tario =)\n-%0A%0A\n+  \n me alegr\n@@ -335,18 +335,5 @@\n post\n-,  gracias por\n+.\n",
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      "author": "dulce85",
      "body": "Saludos mi estimada @yurimar, sin duda alguna nuestro país tiene una gran variedad de dulces típicos con una cantidad de sabores, colores, texturas y gustos tan variados que hacen que haya uno para cada preferencia, una explosión de sabores, me encantan...\n\nMuy agradecida por tu comentario =)\n\nme alegra mucho que te haya gustado mi post,  gracias por",
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      "body": "@@ -211,16 +211,102 @@\n  frutas.\n+%0AGracias por compartir la jalea de mango muy buena forma de explicar como elaborarla. \n %0A%0AFelici\n",
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      "body": "Hola mi querida amiga, que alegría me da cada vez que veo una receta venezolana publicada por  SteemFoods los venezolanos tenemos infinidades de ricas recetas entre ellas los mas deliciosos dulce elaborados con frutas.\n\nFelicidades muy buen post besos!!\n\n#venezuela",
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      "author": "dulce85",
      "body": "<div class=\"text-justify\">Saludos a toda mi querida comunidad de SteemFoods, hoy les traigo la receta de un postre exquisito con sabor tropical. Se trata de la <div class=\"phishy\">Jalea de Mango.</div>\n\n#\n\nEste es un dulce muy popular y tradicional en Venezuela hecho a base de mangos, como los llamamos coloquialmente en mi país \"mangos pintones\" lo que significa que están entre verdes y maduros. Este delicioso manjar tiene un sabor entre ácido y dulce y su textura dependerá de la firmeza que le quieras dar.  Este es un dulce que aprendí a hacer gracias a mi abuela, y es que es tan fácil que cualquier persona sin tener experiencia en la preparación, sólo con cumplir con el procedimiento de la receta pueden hacerlo y disfrutar de este rico postre.</div>\n\n\n#\n---\n\n## <center><div class=\"phishy\">Aquí les muestro mi hermosa y exquisita Jalea de Mango</div></center>\n\n<center>![IMG_20180426_164012.jpg](https://steemitimages.com/DQmUJuiefstBpc9qC7jeTyGRab8HgXr4MfLvhVgRHv2Yf89/IMG_20180426_164012.jpg)</center><a href=\"![IMG_20180426_164012.jpg](https://steemitimages.com/DQmUJuiefstBpc9qC7jeTyGRab8HgXr4MfLvhVgRHv2Yf89/IMG_20180426_164012.jpg)\">By @dulce85</a>\n\n---\n\n<center>![IMG_20180426_164610.jpg](https://steemitimages.com/DQmdnUVH11GoqE4vSk7wh9QTNFrm45TK7FeVpn3RD75YXTG/IMG_20180426_164610.jpg)</center><a href=\"![IMG_20180426_164610.jpg](https://steemitimages.com/DQmdnUVH11GoqE4vSk7wh9QTNFrm45TK7FeVpn3RD75YXTG/IMG_20180426_164610.jpg)\">By @dulce85</a>\n\n---\n\n<center>![IMG_20180426_164631.jpg](https://steemitimages.com/DQmZHKEVEfmaTWoeS12xBuoUzDwTpQNriuh2UFkb77DXpFU/IMG_20180426_164631.jpg)</center><a href=\"![IMG_20180426_164631.jpg](https://steemitimages.com/DQmZHKEVEfmaTWoeS12xBuoUzDwTpQNriuh2UFkb77DXpFU/IMG_20180426_164631.jpg)\">By @dulce85</a>\n\n\n\n\n\n\n---\n\nEl mango es una de las frutas nacionales de Venezuela que podemos disfrutar durante los meses: Abril - junio y luego vuelven a florecer y cargar entre septiembre y noviembre, época que debemos aprovechar para preparar esta rica jalea típica de nuestra tierra, así que mantente atento y no pierdas el paso a paso que te voy a dejar en este post para que prepares una jalea de mango riquísima. ¡A cocinar!</div>\n\n#\n\n![20170507_143647.jpg](https://cdn.steemitimages.com/DQmRmFybyPjNFm9r8KNMF56CyHvPqqiJuA36FGJwTkmWook/20170507_143647.jpg)<a href=\"![20170507_143647.jpg](https://cdn.steemitimages.com/DQmRmFybyPjNFm9r8KNMF56CyHvPqqiJuA36FGJwTkmWook/20170507_143647.jpg)\">By @dulce85</a>\n\n#\n\n**Para hacer la jalea debemos tener los siguientes ingredientes:**\n\n___\n\n**Ingredientes**:\n * 12 mangos pintones.\n*  Azúcar o papelón equivalente al peso de la fruta cocida.\n\n\n\n___\n**Utensilios**:\n* Olla.\n* Cuchara de Madera\n___\n## <div class=\"phishy\">Preparación</div>\n<div class=\"text-justify\">1. Consigue los mangos pintones, si no tienes la facilidad de tumbarlos tú mismo puedes comprarlos en cualquier supermercado o frutería, luego lávalos muy bien y ten cuidado con la leche o sabía que botan al tumbarlos porque al tener contacto con nuestra piel nos puede causar irritación,  lesiones o quemaduras.</div>\n\n#\n\n![20170507_142515.jpg](https://cdn.steemitimages.com/DQmYcn64oUFiwDdnK5YggmUvzrTKDKa5AeMZKnibVTNuhhQ/20170507_142515.jpg)<a href=\"![20170507_142515.jpg](https://cdn.steemitimages.com/DQmYcn64oUFiwDdnK5YggmUvzrTKDKa5AeMZKnibVTNuhhQ/20170507_142515.jpg)\">By @dulce85</a>\n\n\n![20170507_142537.jpg](https://cdn.steemitimages.com/DQmdBNhjjd9zFCs8rPkAfbUCqcbo6xCL9NnPKxfDnr5HHyb/20170507_142537.jpg)<a href=\"![20170507_142537.jpg](https://cdn.steemitimages.com/DQmdBNhjjd9zFCs8rPkAfbUCqcbo6xCL9NnPKxfDnr5HHyb/20170507_142537.jpg)\">By @dulce85</a>\n\n<center>![IMG_20100113_203218.JPG](https://steemitimages.com/DQmf8A9YVrhxma4v8dYBTc1Y84REzdj7LB584sqS4EUkFb5/IMG_20100113_203218.JPG)</center><a href=\"![IMG_20100113_203218.JPG](https://steemitimages.com/DQmf8A9YVrhxma4v8dYBTc1Y84REzdj7LB584sqS4EUkFb5/IMG_20100113_203218.JPG)\">By @dulce85</a>\n#\n---\n<div class=\"text-justify\">2.  Ponemos a hervir agua en una olla que tenga capacidad para 12  mangos, le echamos suficiente agua hasta que tape la fruta, y  los dejamos cocinar tapados hasta que la cáscara se abra, ese es el indicativo que están en el punto de cocción perfecto.</div>\n\n#\n\n\n---\n\n<center>![IMG_20180426_192817.jpg](https://steemitimages.com/DQmNny1ssmuVT9oiL4vkjkha868sFMKhPV1bER4VrfEFo3Y/IMG_20180426_192817.jpg)</center><a href=\"![IMG_20180426_192817.jpg](https://steemitimages.com/DQmNny1ssmuVT9oiL4vkjkha868sFMKhPV1bER4VrfEFo3Y/IMG_20180426_192817.jpg)\">By @dulce85</a>\n\n---\n\n<div class=\"text-justify\">3. Botamos el agua donde los cocinamos y esperamos que se reposen para poder quitarles la cáscara o concha.</div> \n\n---\n\n<center>![IMG_20180426_204741.jpg](https://steemitimages.com/DQmUu6SjwDsiKGs4qbZxgrDCBBZS5iGWzvaebQCCVgtwHiq/IMG_20180426_204741.jpg)</center><a href=\"![IMG_20180426_204741.jpg](https://steemitimages.com/DQmUu6SjwDsiKGs4qbZxgrDCBBZS5iGWzvaebQCCVgtwHiq/IMG_20180426_204741.jpg)\">By @dulce85</a>\n\n---\n#\n\n\n\n<div class=\"text-justify\">4. Separamos la pulpa de los mangos de las semillas, en mi caso lo hice utilizando sólo una cucharilla; sin embargo hay personas que utilizan un colador.</div>\n\n---\n\n<center>![IMG_20180426_205943.jpg](https://steemitimages.com/DQmNjLP3sfjo4qdCeUxraCsybpXZTfNFLhqv6ssodvrbK2v/IMG_20180426_205943.jpg)</center><a href=\"![IMG_20180426_205943.jpg](https://steemitimages.com/DQmNjLP3sfjo4qdCeUxraCsybpXZTfNFLhqv6ssodvrbK2v/IMG_20180426_205943.jpg)\">By @dulce85</a>\n\n---\n\n<center>![IMG_20180426_210648.jpg](https://steemitimages.com/DQmPV6k3pgdtReSVtT8cxmYCw3Pa8t4STCD7WaJzk8cEyfz/IMG_20180426_210648.jpg)</center><a href=\"![IMG_20180426_210648.jpg](https://steemitimages.com/DQmPV6k3pgdtReSVtT8cxmYCw3Pa8t4STCD7WaJzk8cEyfz/IMG_20180426_210648.jpg)\">By @dulce85</a>\n\n---\n\n#\n\n<div class=\"text-justify\">5. Toda la pulpa recopilada de los mangos, la colocamos en una taza, donde posteriormente le añadiremos la cantidad de azúcar equivalente al peso de ésta, o si prefieres puedes utilizar papelón,  se mezcla todo muy bien hasta que se integre el mango con la azúcar, luego toda esta mezcla la ponemos a cocinar a fuego lento fuego y se va removiendo constantemente  hasta que se despegue fácilmente del fondo de la olla.</div>\n\n<center>![IMG_20180426_211135.jpg](https://steemitimages.com/DQmT9qWRSBLm3yRTNsFP5RinBUkFux21cgQjN59kBqDqK9w/IMG_20180426_211135.jpg)</center><a href=\"![IMG_20180426_211135.jpg](https://steemitimages.com/DQmT9qWRSBLm3yRTNsFP5RinBUkFux21cgQjN59kBqDqK9w/IMG_20180426_211135.jpg)\">By @dulce85</a>\n\n\n#\n\n<div class=\"text-justify\">6. Luego debemos decidir si la queremos como una crema o la queremos firme.  A mí, particularmente me gusta firme y para ello debemos cocinar la pulpa a fuego lento,  vamos removiendo constantemente y agregando la azúcar de manera de que se integren y formen una mezcla compacta, le echamos una cucharadita de maizena y a medida que vamos batiendo va espesando, luego la dejamos enfriar y reposar para  que posteriormente  cuaje.</div>\n\n\n<center>![IMG_20180426_211143.jpg](https://steemitimages.com/DQmPpTpz81Q8fXi8f2yZcXegVNuBPqThYm2yZS1TjEHksvx/IMG_20180426_211143.jpg)</center><a href=\"![IMG_20180426_211143.jpg](https://steemitimages.com/DQmPpTpz81Q8fXi8f2yZcXegVNuBPqThYm2yZS1TjEHksvx/IMG_20180426_211143.jpg)\">By @dulce85</a>\n\n\n#\n\n<div class=\"text-justify\">7. Una vez que tenga la consistencia requerida, luego colocamos la preparación en un molde refractario, se deja enfriar hasta que cuaje y se pueda cortar en raciones.  Como resultado obtenemos una jalea de mango firme y la más rica que hayas probado jamás.</div>\n\n---\n\n<center>![IMG_20180426_164005.jpg](https://steemitimages.com/DQmNjyaZQpupT84RmFWa6U9yPxBP8RrdDBNcduqHSMV7WfA/IMG_20180426_164005.jpg)</center><a href=\"![IMG_20180426_164005.jpg](https://steemitimages.com/DQmNjyaZQpupT84RmFWa6U9yPxBP8RrdDBNcduqHSMV7WfA/IMG_20180426_164005.jpg)\">By @dulce85</a>\n\n---\n\n#\n\n<div class=\"phishy\"> NOTA: Todas las fotos son mi autoría, fueron tomadas  con mi celular, BLU VIVO XL\n</div>\n\n#\n\n### <center><div class=\"phishy\">Espero que se animen a hacerla, como ven es súper fácil de preparar.  Cuando la prueben no se arrepentirán.</div> </center>",
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