Combine the piloncillo and 250 grams of water in a small saucepan. Heat over medium heat, stirring occasionally, until the piloncillo is completely dissolved and a light syrup forms. Remove from heat and let the piloncillo syrup cool completely.
2
Wash and hull the strawberries. Cut the hulled strawberries into smaller pieces.
3
Peel and pit the mango. Cut the peeled mango flesh into chunks.
