Wow, who would think a plain mango could be improved? IMO, a perfectly ripe mango is ... perfection.
However, tonight I had warm mangoes in syrup and they are just about the best thing I've had in Guatemala. Here's my understanding of the recipe
Peel small mangoes but don't slice off seed and leave whole
Place in pot and cover with water
Add sugar, brown sugar or canela
Bring to a boil to disolve sugar
Add one stick of cinnamon
Cover and simmer for an hour.
The sugar is to your taste and the quantity of liquid. I'd start with 1/2 cup and work up from there.
These are also served cold, but warm ... magnificant.
I've had a lot of stuff in miel ... bread, plantanos (yuk), various tropical fruit and for the most part they were not to my taste.
However ... mangoes ... Think the texture of home canned peaches but bettter .. peaches that taste like mangoes. Some of the outer mango, sort of dissolves into the syrup thickening and flavoring it beautifully.
This is great way to use manoges if you have too many or they are getting ripe and you can't use them right away. I guess for a large mango you could lice the fruit off the center. It probably wouldn't need to be cooked as long.
I checked a few of my cookbooks and on the web to make sure I understood the recipe correctly and that is pretty much it. Some suggested adding rum which would give you the cousin of brandied peaches ... but with mangoes.
It seems that canned mangoes in syrup can be purchased but I'm guessing they aren't as good as fresh.
Here's one basic recipe
This blogger did what soulds like a tasty variation using mango juice
Mangoes In Syrup And Lime Cream
The mangoes I had tonight were so delicious that I will add mangoes en miel to my limited cooking repetoire. They were that good.