Tips and Guides

Ingredients:

4 cups sliced green mangoes (Carabao or Pico variety)

1 piece of ginger root

1 clove garlic

8 pcs native onions

2 pcs hot pepper1 small box raisins

2 cups vinegar

3 cups brown sugar

4 tbsp coarse salt

Procedure:

Salts sliced green mangoes and allow to stand overnight, then drain. Boil vinegar and sugar. Add spices. Simmer until thick. Add the sliced mangoes and continue cooking until transparent. Pack in sterilized jars. Cool and store.

Firm ripe mangoes

Refined sugar

Calcium chloride

Citric acid

Procedure:

Select firm ripe mangoes free from bruises and blemishes. Wash mangoes to remove surface dirt, slice into halves, scoop out flesh with a stainless steel, and place in sterilized jars. Prepare medium syrup 35 degree Brix (approximate 1 cup sugar for every 2 cups of water). If desired, use 50-degree Brix syrup (1-cup sugar for a cup of water). Boil and add calcium chloride (1/4 teaspoon per 4 cups syrup) and citric acid (1/8 teaspoon per 4 cups syrup). Pour hot syrup into jars leaving a ¼-inch headspace. Exhaust by heating the filled jar over a steamer until the internal pressure seals cap jars tightly. Process in boiling water for 25 minutes. Cool, label, and store.

Burong Mangga

Ingredients:

Green Mangoes 6 pc
Coarse salt 113 g (1/2 cup)
Water 474 ml (2 cups)

Procedure:

1. Wash mangoes in running water.
2. Peel and cut mango into halves. Slice cheeks uniformly.
3. Arrange slices in a preserving jar.
4. Boil salt and water solution for five minutes. Cool.
5. Pour salt solution on mango.
6. Cover loosely and allow to ferment for two to three days.
7. Tighten cover and store in refrigerator.

Mango Chutney

Ingredients:

Garlic, thinly sliced 1/8 kg
Sweet red pepper 1/4 kg
Sweet green pepper 1/4 kg
Native onions 1/8 kg
Ginger, finely sliced 57 g(1/4 cup)
Mango chips, soak in salt
solution 904 g (4 cups)
Brown sugar 678 g (3 cups)
Raisin/Candied camias 113 g (1/2 cups)
Vinegar 237 ml (1 cup)

Procedure:

1. Combine sugar and vinegar in a saucepan.
2. Cook mixture over flame until thick enough.
3. Add mango slices and cook until transparent.
4. Add vegetables and spices, allowing brief intervals between addition of ingredients. Cook for 10 minutes.
5. Add raisins or candied camias before removing from fire.

Dehydrated Candied Mango

1. Wash and weigh 75 % ripe mangoes.
2. Slice and separate mango cheeks from the seeds. Scoop out the flesh and cut into slices 1 cm thick.
3. Soak slices in 10 % salt solution for one hour.
4. Drain and soak in 60oB syrup with 0.03% sodium metabisulfite for three days.
5. Rinse slices with hot water and drain.
6. Dry at 120o-130C for four hours.
7. Pack and seal in polypropylene (0.003 mm) bags.
8. Store at 67-82 % humidity.

Mango Juice

1. Strain 4 cups (904 g) mango pulp through a cheesecloth and pour into saucepan .
2. Add 1/2 cup (113 g) sugar and simmer to 71oC.
3. Pour while hot water sterilized jars and cover tightly.
4. To serve, add water, ice and sugar to taste.

Mango Puree

1. Heat water in pan and boil six to eight whole mangoes until soft.
2. Drain off water and squeeze the pulp.
3. Cook the pulp with 100 g refined sugar over medium heat until thick. Cook.
4. Add 0.03% sodium metabisulfite and mix well.
5. Store in sterilized jar.