DIRECTIONS

• Have ready 4 cookie sheets measuring at least 10 by 8 inches (25 by 20 CM).
• Peel the mangoes, taking care to remove all the tough skin, and put into the top of a steamer. Cover tightly and cook until the flesh is perfectly soft-about 25 minutes (some of the mangoes may burst open and resemble mashed potato). Set aside to cool.
• When cool enough to handle, scrape all the flesh from the pits and put into a food processor. Process to a smooth pulp-a few slightly harder pieces will always remain-adding a little water only if necessary.
• Now weigh or measure the pulp; there should be about 3 pounds (1.35 kg)-yes, believe it Or not!-or about 5-3/4 cups (1.44 L). Put the pulp in a very heavy pan along with the granulated sugar and the lime juice and stir over low heat until the sugar has melted. Increase the heat until the mixture begins to bubble and continue cooking for exactly 20 minutes, making sure that you continue stirring and scraping the bottom of the pan because these dense mixtures scorch easily.
• Sprinkle the surface of the cookie sheets with water and tip them to drain off any excess water. Spread the mixture out to about 3/16 inch (5 mm), and set aside to cool and dry over the next few days. The drying time will vary, depending on your climate. In Arizona it will take about 3 days to become a rather tough sheet and in damper climates up to 7 to 9 days.
• Sprinkle the confectioners' sugar on both sides of the paste and roll loosely so that you have four rolls, each 10 inches (25 cm) long.
• When serving this paste, slice through the roll at 1/4-inch (7-mm) intervals -thinner if you want to decorate a dessert with shreds of the paste, which will now have a yellow-greenish tone.