Mango Jelly
This clear, amber-hued mango jelly captures the pure essence of Alphonso or Pairi mangoes in a delicate, spreadable form. By simmering ripe mango pieces and reducing the strained nectar with sugar and a touch of lemon, the fruit's natural sweetness is concentrated into a glistening preserve. Perfect for spreading on toast or serving as an elegant accompaniment to afternoon tea, this historical recipe offers a refined way to enjoy the King of Fruits.
Ingredients
- 3 1/2 pounds Mango flesh (Alphonso or Pairi) (Use ripe, sweet, firm, fiberless mangoes. Weight is for flesh after peeling and stoning.)
- 8 cups Water (Originally '2 seers' (approx 2 quarts/4 pints).)
- 1 cup Granulated sugar (Originally '1/2 pound'. Adjust slightly based on mango sweetness.)
- 1 teaspoon Lemon juice (Originally '1 small spoon'.)
- 1 drop Caramel or red food coloring (Optional. Originally suggested 'burnt sugar' for a deep red color.)
More recipes using Mango
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This luxurious Mango Ice Cream captures the essence of summer with the aromatic sweetness of ripe Pairi mangoes blended into a rich, sweetened milk base. The traditional preparation combines reduced milk with fresh mango pulp and beaten egg yolks to create a velvety, golden frozen dessert that is both refreshing and indulgent. Perfect for cooling down on a hot day, this historical recipe offers a creamy texture and the authentic taste of Indian mangoes.
Ripe Mango Pickle
This traditional Gujarati pickle transforms firm, ripe mangoes into a sweet and tangy delight using a rich vinegar and jaggery syrup. The unique combination of ground mustard seeds, spicy Goa chilies, and garlic creates a bold flavor profile similar to Bafena, balancing heat with sweetness. Best enjoyed within three months, this pickle develops its full complex taste after maturing for ten to twelve days.
Sweet Mango Pickle in Syrup
A traditional Gujarati sweet pickle made from sun-dried mango chips steeped in a rich, spiced sugar syrup and vinegar blend. This "Shira" pickle balances the tartness of firm, slightly ripe mangoes with the intense sweetness of rock candy and the warmth of cinnamon, cloves, and cardamom. The unique sun-drying process creates a chewy texture that softens perfectly as it ages in the aromatic preserving liquid, resulting in a condiment that pairs beautifully with spicy curries or simple flatbreads.
Mango Mustard Pickle (Rai-nu Achar)
A robust and tangy Gujarati pickle where tender, fleshy mango slices are preserved in a sweet and spicy vinegar syrup. This traditional recipe features a pungent, aromatic paste made from fresh ginger, garlic, turmeric, and mustard seeds, creating a complex flavor profile that balances heat with sweetness. The sun-curing process allows the spices to meld perfectly with the fruit over two weeks, resulting in a rich condiment that pairs beautifully with Indian breads and rice dishes.
Instructions
- 1Peel the mangoes and remove the stones. Cut the flesh into pieces until you have 3 1/2 pounds of fruit.
- 2Place the mango pieces in a large stainless steel or non-reactive pot (originally a tinned vessel). Add the cold water, cover the pot, and cook over high heat ('blazing fire') until the mangoes are completely soft and pulpy.
- 3Once the fruit is soft, the liquid should have reduced to approximately 3 pints (6 cups). Strain the mixture through a thick, damp cloth. Squeeze the cloth to extract the juice. You should have about 3 pints of liquid.
- 4Return the strained liquid to a clean pot. Add the sugar and lemon juice. If a red color is desired, add a drop of caramel or food coloring now. Cook over medium-high heat.
- 5As the jelly boils, skim off any scum that rises to the surface using a spoon. Continue boiling until the liquid reduces significantly to exactly 1 pint (2 cups). At this stage, the jelly should be thick and ready to set.
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