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1
Cover the guavas with water in a medium nonreactive pot and cook over medium heat until soft, 10 to 15 minutes.
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2
Let cool slightly, and then puree the guava in a food processor.
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3
Strain to remove the seeds and measure 2 cups.
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4
Combine the guava puree and the sugar in the nonreactive pot over medium heat, adjusting the heat to maintain a constant simmer, stirring constantly, until the mixture is thick and you can see the bottom of the pot when scraped with a spoon, about 30 minutes.
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5
Add the lemon juice and stir to combine.
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6
Turn a baking sheet upside down, spray lightly with oil, place a piece of parchment paper on top, and dust lightly with sugar.
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7
Pour the cooked guava mixture onto the baking sheet and spread with an offset spatula to about 1/2 inch thick.
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8
Allow to cool to the touch until it doesnt feel sticky, 40 to 50 minutes, then spread on the cajeta to about 1/2 inch from the edges.
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9
Sprinkle the pecans all over.
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10
Roll tightly away from you until you reach the center, then cut along the rolled edge.
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11
Repeat with the remaining half so you have 2 rolls.
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12
Allow to set, and cut into slices as desired.
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13
To store, wrap in parchment paper and then in plastic wrap.
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14
Store in a dry, cool area for up to 1 month.
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15
Let the guava mixture cool on the baking sheet, without adding the cajeta and nuts, then slice into long strips and roll up.
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16
Pour the guava mixture into a lightly oiled mold or ceramic serving dish, cover, and allow to set at room temperature.
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17
To use mangoes instead of guavas, peel the mangoes, cook in boiling water for 5 minutes, then let cool.
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18
Remove the flesh and puree, strain, and then measure out 2 cups and proceed with the recipe.
