How to make Preserved Green Mango
Procedure:
- Slice green mangoes, wash well.
- Sprinkle with salt (not more than 10%, not less than 5% in equal amount of water).
- Let stand overnight.
- On the next day, add an equal amount of water and set aside for 2 weeks.
How to make Mango-Tomato Jam
Ingredients:
- Ripe mangoes
- Ripe tomatoes
- Sugar
Procedure:
- The mango fruit is peeled and mashed after removing the seeds.
- Blanch the tomatoes, remove the seeds and chopped finely.
- Combine the mashed tomato and mango.
- Add 1-1/2 cup sugar for every 2 cups of the mashed mixture. Then cook the mixture.
- Cooking the mixture should be done until thick and transfer while hot to well sterilized jars and sealed tightly.
- Boil again for 20 minutes.
How to make Mango Jam
Ingredient:
- 10 kilos or ripe or green mangoes
- 1/2 kilo refined sugar
- 1 teaspoon citric acid
Utensils:
- stainless knife
- basin
- laddle
- measuring cup/spoon
Procedure
- Wash mangoes thoroughly to remove dirt.
- Slice into tidbits.
- Scoop the flesh using a spoon.
- Scrape the pulp form the seeds using a knife. Mash with a fork. Measure.
- Add an equal amount of sugar. Mix well.
- Cook. Sit constantly.
- Add .03% citric acid (1 and ½ tsp. for over 4 and 1/4 cups of mango pulp) when almost thick.
- Continue cooking until temperature reaches 105 degrees Centigrade.
- Pour hot jam in sterilized jars and leave 1/4 inch head space.
- Cover tightly. Cool.
How to make Dried Sweet Mango
Procedure:
- Slice the flesh of the fruit.
- Add syrup little by little to make it absorb the sugar from 50°-60° Brix.
- Add 0.2% sodium metabisulfite as preservative.
- Dry in oven as in other sweetened preserves, at 54°C for 2 hours until the moisture is reduced to 16%.