In a heavy saucepan or one with a heavy bottom, put eggs, egg yolks, milk and sugar, and combine everything. Put over high heat, stirring constantly, and bring to a rolling boil.
Lower the heat to medium, and cook for a good half an hour, stirring with a wooden spoon, as often as possible. Take care that the mixture doesn´t scorch at the bottom of the pan. If that happens, my best advice is to start again.
The mixture will curdle and start to look drier, like the texture of cottage cheese. When you can see the bottom of the pan, and it doesn´t look wet anymore, it is ready.
Turn off the heat and let it cool a little before proceding to the next step. Now you can take a moment to relax with a cup of tea or coffee.
Pour the mixture in the bowl of the mixer, and with the paddle attachment, beat at medium speed until soft, adding the powdered sugar by tablespoons, stopping from time to time to clean the sides of the bowl.
You maná is ready when it´s no longer sticky, but soft and pliable. Now you can transfer it to a table sprinkled with powdered sugar, and knead gently for a few minutes, adding more sugar until it does not stick to your fingers.
Use at once or store well wrapped in plastic wrap.
This recipe yields 3 lb. of mana dough, or 1.4 kg.
Recipe by PERU DELIGHTS at https://perudelights.com/mana-sweet-gem-from-the-convents-kitchen/