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.
Ingredients
- 10 whole Green mangoes, peeled and pitted (Original recipe called for 100 mangoes; scaled to 10 for modern use)
- 4 cups Lime water (calcium hydroxide solution), weak (Available at some pharmacies or Latin markets; prevents discoloration)
- 8 cups Water, cold (For boiling the mangoes)
- 4 cups White sugar, granulated (Adjust to taste; add gradually)
More recipes using Green mangoes
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.
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 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.
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
- 1Prepare a weak lime water solution by dissolving a small amount of food-grade calcium hydroxide in water. Strain carefully to remove all sediment. Set aside in a large bowl.
- 2Peel each green mango, remove the stone, and cut into quarters. As each mango is prepared, immediately place the pieces into the lime water solution to prevent discoloration.
- 3Remove the mango pieces from the lime water and transfer to a large pot. Add cold water to completely cover the mangoes. Bring to a boil and continue boiling until the mangoes are completely dissolved and broken down.
- 4Carefully strain the liquid through a fine-mesh strainer or jelly bag without pressing or squeezing the fruit. Allow the liquid to drip naturally into a clean bowl. Let it drip overnight for maximum clarity.
- 5Pour the strained juice into an open preserving pan or wide pot. Bring to a boil and carefully skim off any scum that rises to the surface using a spoon or skimmer.
- 6Gradually add the white sugar to the boiling juice, stirring to dissolve. Taste and adjust sweetness as desired. Continue to boil steadily, skimming off any additional scum that rises, until the liquid becomes clear and transparent.
- 7Test the jelly by dropping a small amount onto a cold plate. Allow it to cool for a minute. If it congeals and wrinkles when pushed with your finger, the jelly is ready. If not, continue boiling and test again in 5 minutes.
- 8Remove the pan from heat. While the jelly is still slightly warm, carefully pour it into sterilized jars or bottles, leaving about 1/4 inch headspace. Allow to cool completely to room temperature.
- 9Once the jelly is completely cold, seal the jars with sterilized lids or cork them down tightly. Store in a cool, dark place.
