Mango

Ingredients

Mango pulp     -           1 kg
Sugar             -           750 g
Citric acid       -           20 g

Method

• Mix the mango pulp and sugar thoroughly in a clean stainless steel vessel
• Add citric acid and boil the mango pulp and sugar till jam consistency (68°bx) is reached.
• Fill hot in sterilized bottles, cool and store   

Mango (peeled and sliced) -1 kg, salt - 200 g, red chilli powder 10 g, asafetida -5 g, fenugreek, black pepper, cardamom (large), cumin and cinnamon (powdered) each 10 g, clove (headless) 6 numbers.

Ingredients

Method

• Wash and wipe mangoes.
• Apply castor oil to the mangoes.
• Mix with salt and keep aside.
• Roast and powder fenugreek seeds and mustard.
• Remove seeds from chillies, sun dry and powder.
• Peel garlic and grind along with all the other spices using salt solution drained from mangoes.
• Mix with sesame oil and stuff mangoes.
• Store in jars and pour remaining oil.
• Cover well, keep aside for 2 weeks before use.

Recipe:  Mango slices (or) shreds – 1.0 kg, sugar (or) gur – 1.0 kg, salt – 45 g, onions (chopped) – 50 g, garlic (chopped)-15 g , ginger (chopped) – 15 g, red chilli powder – 10 g, black pepper, cardamom, cinnamon, cumin – 10 g each, cloves – 5 nos. and vinegar – 170 ml.

Method of preparation

• Green gram dhal was roasted slightly to remove the raw flavour.  Then ground into fine flour.  The green gram dhal flour was steamed for 10 minutes, dried and passed through fine mesh to avoid lumps
• Soy flour was steamed for 10 minutes to reduce the raw beany flavour and to inactivate trypsin inhibitor.  The steamed flour was dried and passed through fine mesh to avoid lumps
• Soy protein isolate was steamed for 10 minutes.  The steamed flour was dried and passed through fine mesh to avoid lumps

Preparation of spicy mango bar

• The mango pulp (80 g) was heated for 3 minutes to inactivate the enzymes
• Corn flour (4 g) was made into paste with little amount of water (to avoid the formation of lumps)
• The pulp was mixed with corn flour paste ,sugar (50 g), chilli powder (0.75 g), asafoetida (0.1 g) and green gram (20 g) / soy flour (20 g) / soy protein isolate (10 g) / skim milk powder (10 g)
• This mix was heated on medium flame by stirring continuously using a wooden laddle upto a final TSS of 45º Brix
• The concentrated pulp was cooled to room temperature and 0.1 per cent KMS was added and mixed thoroughly.  The finished pulp was spread evenly in an aluminium tray to a thickness of 0.5 cm and dried at 60ºC for 6 hr in a cabinet drier

Ingredients

Method

• Selection of ripe mango fruit
• Cutting into pieces
• Soaking in 2% CaCl2 solution
• Preparation of sugar syrup (Addition of sugar, water, citric acid)
• Cooking the fruit in sugar syrup till soft consistency (TSS 750 brix and temp.
• 106 0 C)
• Soaking the fruit for 7 days
• Boiling of sugar syrup to 60 0 Bx
• Packing the mango preserve in glass jar
• Draining the sugar syrup
• Drying in shade to get mango candy

Technologies Available

*    - Post Harvest Technology Centre, TNAU, Coimbatore.
**  - Home Science College and Research Institute, TNAU, Madurai.

Source