- 2 pounds papayas, peeled, cored, and pureed
- 1 pound mango peeled and diced
- 2 cups raw cane sugar
- Juice of 1 lemon
- Vanilla paste extracted from 2 pods
- 1 teaspoon vanilla
- Combine pureed papaya, mango, sugar, lemon, vanilla paste, and vanilla extract into saucepan
- Bring to a boil over med-high heat, stirring often.
- Reduce heat and simmer, still stirring, until puree thickens and holds its shape on a spoon
- Let cool and store in mason jar for up to 1 week.