Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Chocolate-Banana Empanadas


  • 1 medium ripe banana
  • 1 tsp ground cinnamon
  • 1/3 tsp cayenne
  • 2 (refrigerated rolled) pie crusts
  • 1/2 cups bittersweet chocolate chips
  • 1 large egg, beaten
  • 1/4 cups Zulka Morena Sugar


Heat oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, mash the banana with the cinnamon and cayenne.

Unfold crusts, one at a time. Using a 3-in. round cookie or biscuit cutter, cut out 9 circles from each pie crust.

Divide the banana mixture and chocolate chips (about 3 chips each) among the circles. Brush the edges with some of the egg, fold in half, and press with a fork to seal.

Transfer the empanadas to the prepared baking sheet. Brush with the egg and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes.

Mango Pie


  • 2 packs of vanilla wafers
  • 1 stick of butter, melted
  • 2 packs gelatin
  • 1/2 cup water
  • 1/4 cup Zulka Morena Sugar
  • 1 can sweetened condensed milk
  • 6 mangos plus more for decorating


Pre-heat oven to 350 degrees F.

Grind wafers in a food processor or blender. Add melted butter to crackers and mix until evenly blended. Press onto the bottom and sides of a pie mold to form a crust. Bake for ten minutes.  Remove from oven and set aside. Turn the oven off.

Remove the mango skins and pits and chop coarsely.  Place water and sugar in a saucepan and bring to a boil. Add mango, remove from heat and set aside. Pour mixture in a blender. Add condensed milk and unflavored gelatin and blend until texture is soft. Pour mix in the mold over crust.

Refrigerate for two hours and decorate with sliced mango.

Natural, Pure, Cane Sugar