Yesterday a truck came by, speakers blaring “mangoes 20 for a dollar”. So I bought a few bags full. They were very ripe and extremely flavorful and juicy but filled with fiber. Not a good eating mango in my opinion.
This morning I washed them up, read about 8 different recipes for Mango Jam and Jelly and decided my course of action.
The one recipe called for boiling, steaming or microwaving the entire mango. Because they are so fibrous I decided to try about 8 to see how it worked. Well after boiling for 5 minutes, I turned off the gas and dumped the mangoes into the sink and ran cold water over them until I could handle them. I peeled each mango, scraping the sweet flesh from the peel and squeezed the pulp in a strainer getting all the pulp but none of the fibers. Then squeezed the mango until I had collected all that juice as well. It looked great so I put the balance of the mangoes in my largest pot and started the process one more time.
I ended up with 10 cups of juicy rich mango purée.
The recipe is as follows:
- 10 C mango purée
- 1 C water
cook this for 20 minutes in a heavy bottom pot then add:
- 1/2 C lime juice (I used limons the green small fruit found here in Ecuador)
- lime zest from the limes used to make the juice NOT the white pith
- pips in a cotton bag tied w/cotton string (this along with the juice is suppose to produce the pectin needed to thicken the purée to a jam consistency)
cook for another 5 minutes, remove the pips in the bag and then add:
- 2 C white sugar
- 2 C Azucar Moreno (Ecuadorina Brown Sugar NOT Panela the blocks of sugar)
cook this until a candy thermometer reaches 105C or 220F. You will need to stir this often during this part of the process.
Remove from heat and let the mixture cool for a few minutes and skim any foam off the top. Fill clean disinfected jars to the top, seal and let cool.
Joe is my tester and he says it is good. You know, “Oh Honey, I’m just not sure. Maybe I better try a little more?” That means it’s good!