Remove the peel from the mango and cut it from the core, holding it over a saucepan so that the juice is not lost. Remove the peel from the papaya, cut it open and remove the seeds. Remove the skin from the pineapple, cut out the eyes, cut into quarters and remove the hard stem from the center.
Boil each fruit separately with 2 tbsp of sugar in a small amount of water and then crush and fill with water to half a l, boil again.
Then mix 5 to 6 tbsp. of the puree with a level tsp. of agar-agar and add it repeatedly to the saucepan. The quantity then make so 2 min. under stirring.
Remove from heat and when the mixture stops boiling, add a tbsp of rose water. Then pour into the mold and cool for at least 3 hours (refrigerator, when the amount has cooled down).
Later remove from the mold with the foil and cut into lozenges and roll in sesame seeds or coconut flakes.
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