Green Mango Preserve
A traditional preserved green mango recipe that creates a sweet, crystallized preserve that keeps for years. Unripe mangoes are peeled, pitted, and simmered in sugar syrup until preserved.
Ingredients
- 25 whole Green mangoes, slightly under medium size, unblemished (Select firm, unripe mangoes without bruises or damage)
- 2 pounds Granulated sugar (For syrup preparation)
- 8 cups Water, clean (For initial steeping)
- 4 cups Lime water (Food-grade pickling lime dissolved in water (1 tablespoon per quart))
- 8 cups Water, clean (For parboiling the mangoes)
- 2 cups Water (For making the sugar syrup)
More recipes using Green mangoes
Mango Jelly
A traditional clear jelly made from green mangoes, boiled and strained to create a transparent preserve. This recipe has been scaled down from the original 100 mangoes to a more practical quantity.
Green Mango Chutney
A traditional sweet and tangy mango chutney made with green mangoes, spices, raisins, and vinegar. This preserve-style condiment pairs wonderfully with curries, grilled meats, and cheese.
Sweet Mango Chutney
A traditional sweet and tangy mango chutney made with green mangoes, tamarind, raisins, and aromatic spices. This preserve-style condiment requires a 36-hour salting process and yields a large batch suitable for bottling.
Green Mango Custard
A creamy, spiced custard made from green mangoes and milk, flavored with warm spices. This traditional dessert combines the tartness of unripe mangoes with sweetened milk to create a smooth, custard-like treat.
Instructions
- 1Place the unblemished green mangoes in a large bowl with clean water and let them steep for 30 minutes to soften the outer skin.
- 2Remove mangoes from water. Using a grater or vegetable peeler, carefully grate or peel the outer green coat very finely, removing the entire green surface layer thoroughly.
- 3Cut each mango lengthwise just enough to extract the stone (pit). Make a slit along one side and carefully remove the stone, keeping the mango as intact as possible.
- 4Immediately throw the pitted mangoes into the lime water to prevent discoloration and help firm the fruit. Let soak for 2 hours.
- 5Remove mangoes from lime water and rinse thoroughly under clean running water to remove all traces of lime.
- 6Transfer mangoes to a large preserving pan or heavy-bottomed pot with clean water. Bring to a boil, then reduce heat and parboil for 10 minutes, skimming off any foam that rises to the surface.
- 7Pour mangoes into a large sieve or colander and allow all water to drain away completely, about 15 minutes.
- 8In the cleaned preserving pan, combine sugar and water. Heat over medium heat, stirring until sugar dissolves completely. Bring to a boil and cook for 5 minutes until syrup forms.
- 9Add the drained mangoes to the hot syrup. Bring to a gentle simmer and cook, skimming off any scum that forms, until the sugar begins to crystallize around the edges, about 45 minutes to 1 hour.
- 10Remove pan from heat. Using a slotted spoon, carefully transfer mangoes and syrup into sterilized wide-mouthed bottles or jars, leaving about 1/2 inch headspace. Do not seal yet.
- 11Examine the syrup every 2-3 days. If the syrup becomes thin or shows signs of fermentation, pour it back into the preserving pan (leaving mangoes in jars), bring to a boil, and simmer for 5 minutes. Add the mangoes back to warm them through for 2-3 minutes. Return to bottles. Repeat this process as needed until no fermentation occurs, typically 1-3 times over 1-2 weeks.
- 12Once the syrup remains thick and shows no signs of fermentation, securely cork or seal the bottles. Store in a cool, dark place. The preserve will keep for years when properly sealed.
