Ate de Guayaba (Mexican Guava Paste)
A firm, ruby-pink guava fruit paste you slice into squares, lovely with cheese or cut into little sweets.
- Time1 hr 10 plus setting
- LevelMedium
- Costabout £0.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Oil a 20 cm square tin and line it with baking paper.
- 2
Put the drained guavas and the water in a blender and blend to a very smooth purée. Press through a sieve to remove any seeds.
- 3
Tip the purée into a wide heavy pan with the sugar and lime juice. Cook over a medium heat, stirring all the time, for 35 to 45 minutes.
40 min - 4
It is ready when it is very thick, dark pink and your spoon leaves a clear trail on the base of the pan for a second. It will spit, so wear an oven glove and stir with a long spoon.
- 5
Scrape into the tin and smooth the top. Leave uncovered at room temperature overnight to set firm.
- 6
Turn out and cut into squares. Keeps in the fridge, wrapped, for 3 weeks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
