Preserved Green Mangoes in Syrup (Light Brown)
A traditional method for preserving green mangoes in sugar syrup, resulting in a rich light brown colored preserve. The mangoes are treated with lime water, parboiled, and cooked in syrup with careful monitoring to prevent fermentation.
Ingredients
- 6 whole Green mangoes, medium-sized, peeled and pitted (Choose firm, unripe mangoes)
- 4 cups Lime water (calcium hydroxide solution) (For steeping the mangoes; available at specialty stores or can be made with food-grade calcium hydroxide)
- 8 cups Water, fresh, for parboiling (Enough to cover the mangoes)
- 4 cups Sugar, granulated (For making syrup; ensure plenty to cover fruit after multiple reboilings)
- 2 cups Water for syrup (For making the sugar syrup)
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Instructions
- 1Peel the green mangoes and carefully remove the stones (pits). Cut into halves or quarters as desired.
- 2Place the prepared mangoes in a non-reactive bowl and cover with lime water. Let steep to firm the fruit and maintain color.
- 3Remove mangoes from lime water and rinse thoroughly under fresh water. Place in a pot with fresh water and bring to a boil. Parboil for 5-7 minutes until slightly tender but still firm.
- 4In a large pot, combine sugar and water. Heat over medium heat, stirring until sugar dissolves completely. Bring to a boil.
- 5Add the parboiled mangoes to the boiling syrup. Reduce heat to medium-low and simmer until the syrup thickens and coats the back of a spoon, about 20-25 minutes.
- 6Carefully transfer the mangoes and syrup into sterilized bottles or jars, ensuring the fruit is completely covered with syrup. Leave about 1/2 inch headspace. Seal the bottles.
- 7Examine the bottles daily for the next week. Look for signs of fermentation such as bubbling, cloudiness, or bulging lids.
- 8If any signs of fermentation appear, pour the syrup back into a pot and bring to a boil. Add the fruit at the end of boiling and cook for 5 minutes. Return to clean sterilized bottles. Repeat this process as needed until fermentation ceases.
