Image by Björn Nordqvist
500 grams of frozen diced mango
200 grams of frozen raspberries
1 deciliters of sugar
2 deciliters of water
Defrost the fruit for about 5-10 minutes in room teperature. Put the water into a small pot and bring to a boil. Dissolve the sugar into the boiling water while stirring constantly. Once the sugar is dissolved completely, remove the pan from the heat. Put the sugar syrup and the fruit into a big plastic bowl. Blend it together using a mixing rod making it fairly chunky. Serve immediately!