Ask any foreigner as to what was the best fruit they have tried in the Philippines. Without any further thought, they would reply mango. Or, it has to be mango.

What makes the Philippine mango fruit distinct from its other exotic fruit counterparts is its succulent taste that tickles the palate. The mango too can be combined with different recipes, especially salads, that are sure to delight consumers or eaters with a passion for exotic flavors.

In our last issue, we have tackled  the potentials of the mango industry. We also opened questions on the sustainability should the industry proliferate in the long-run given an environment and topography that are suitable for the plant.

This issue, we will feature the processes involved in the production of mango end-products such as dried mangoes, mango candies, and the likes. Below are some procedures on mango preparations and recipes:

Mango Candy

Ingredients:

Ripe mangoes

Sweet potatoes

Sugar

Materials:

Knife

Chopping board

Measuring cup

Procedure:

Wash mangoes and sweet potatoes.

Slices, scrape and mash mango pulp.

Boil, peel and mash sweet potato.

Measure 1 cup mango pulp, 1 cup sweet potato and ¼ cup sugar.

Cook and stir frequently until the mixture becomes very thick.

Transfer the cooked mixture in trays and spread and place in moulder.

Wrap individually in cellophane paper.

Store.

Dried Mango

Ingredients:

10 kg firm ripe mangoes

4 liters water

metabisulfite

1800 g refined sugar

10 g sodium

Materials:

stainless steel peeler

cheese cloth

chopping board

cabinet dryer

stainless steel knife

thermometer

colander or strainer

polyethylene bags

Procedure:

Wash the mangoes thoroughly. Peel using stainless steel peeler/knife

Slice diagonally about 5/16 of an inch thick.

Prepare syrup by mixing sugar, water and sodium metabisulfate.

Heat the syrup then add the mango slices. Heat until 90 degree C.

Soak mangoes in syrup for 6 hours.

Drain the mangoes from the syrup.

Spread on trays and dry at 45-55 C for 18 hours.

Pack in polyethylene bags and seal.

Mango Chutney

Ingredients:

6 pcs green mangoes

20 pcs native onions

2 pcs green sweet pepper

1 segment ginger

2 pcs red sweet pepper

5 cups brown sugar

2 pcs hot pepper

1 head garlic

1 small box raisins

vinegar

salt

Materials:

stainless steel knife

stainless steel stock pot

measuring cop

bowl

sterilized jars

stainless mixing ladle

chopping board

stainless steel mixing

Procedure:

Wash,peel, trim and slice ginger and pepper to thin stripes. Peel onions and cut into quarter. Peel garlic and slice into halves.

Peel mangoes and slice thinly. Measure.

For every cup sliced mangoes, use ¼ cup vinegar, 1 cup brown sugar and 1 tsp salt. Boil the vinegar mixture until thick.

Add mango slices and cook until transparent.

Add the rest of the ingredients except raisins and cook for 2-3 minutes

Add raisins before removing jars while hot.

Pack in sterilized jars while hot.

Process for 25 minutes in boiling water.

Mango Jam

Ingredients:

ripe mangoes

refined sugar

Materials:

stainless steel knife

measuring cup

sterilized glass bottle

stainless steel stock pot

stainless steel mixing ladle

Procedure:

Wash mangoes and cut into halves.

Scoop the pulp and press with fork

Add one cup of sugar for every cup of mango pulp.

Cook and stir frequently

Continue cooking until the mixture becomes thick

Pack in sterile jars and remove air bubbles

Process jars in boiling water for 15 minutes

Cool, seal, label and store.

 Mango Cubes

Ingredients:

10 kg firm ripe mangoes

2 liters water

700 g refined sugar

5 g citric acid

Materials:

stainless steel knife

thermometer

stainless steel stock pot

sterilized glass bottles

stainless steel mixing ladle

chopping board

stainless steel peeler

Procedure:

Wash the mangoes thoroughly.

Peel the fruit and slice into cubes.

Prepare syrup by mixing the sugar, citric acid and water. Heat until 90 C.

Pack mango cubes in glass and fill with hot syrup.

Process in boiling water for 15 minutes.

Air cook and store.

Mango Pickles (sweet and sour blend)

Ingredients:

firm unripe mangoes

salt

sugar

Materials:

stainless steel knife

stainless steel basin

sterilized jars

chopping board

Procedure:

Wash mangoes and peel

Cut into halves and lengthwise to about 3/8 inch thick.

Weigh and add 20% salt by weight.

Soak overnight . wash and drain.

Add 40% sugar (by weight) and soak overnight.

Wash and drain.

Prepare syrup (one cup to one cup water) . cool.

Pack mango slice in sterilized bottles then add syrup (up to head space).

Store in cool place.