-
Preparation
20 minutes
-
Processing
8 hours 30 minutes
-
Difficulty
Easy
Mango paste is a delicious jam that often appears during Tết holidays. However, we can also consider it as a snack to treat ourselves on weekends. Let’s get into the kitchen and make this delicious sweet and sour mango paste right away!
Ingredients for Mango Paste Serves 3 people
Mango 6 fruits Lime for betel nut 2 tablespoons Salt 1 teaspoon Sugar 150 gr
How to choose and buy crunchy delicious green mangoes
- To make the best jam, you should choose keo mangoes for processing because keo mangoes have a light sour taste and sweet flavor, which is very suitable for making jam compared to other types of mangoes.
- When buying mangoes, you should prioritize selecting those that have the stem firmly attached to the fruit and have some sap sticking to the stem, with smooth green skin, a round waist, and tapering towards the tail.
- Do not buy mangoes that feel soft when pressed with your hand because these fruits are ripe and will not taste good when made into jam.
Tools needed
Glass oven, plastic wrap for jam, knife, pan, basin, pot,…
You can also replace the glass oven with a convection oven currently sold at Điện máy Xanh, with prices ranging from 590,000 to 5,170,000 VND (prices updated on 25/04/2021).
How to make Soft Mango Jam
-
Cut and soak the mango
First, add 2 tablespoons of lime for betel chewing along with 1 liter of water into a basin, stir well and wait about 5 minutes for the lime to settle, then use a ladle to scoop out the clear water.
Next, wash the mango thoroughly, peel it, and then use a knife to cut the mango diagonally into small bite-sized pieces. Place them into the basin with the clear lime water just obtained, and soak for about 2 – 4 hours, then rinse several times with clean water.
Tip:
- To make the jam firmer, you should soak the mango in clear lime water.
- If you can’t buy lime for betel chewing, you can substitute it with rice washing water to soak the mango.
-
Blanch the mango
Place a pot on the stove, add 900ml of water and 1 teaspoon of salt into the pot, bring to a boil, then add the mango, blanch for about 1 minute, then remove and rinse with cold water.
-
Making Jam
Put the boiled mango together with 150g of sugar into a bowl, mix well and marinate overnight in the refrigerator or leave it at room temperature for about 30 minutes for the sugar to dissolve completely.
After the sugar has dissolved, place a pan on the stove, add the marinated mango, and sauté over medium heat for about 3 minutes, then reduce the heat to low and continue to sauté until all the syrup is evaporated, then turn off the heat.
Tip: You can adjust the amount of sugar according to your preference.
-
Completion
Place the sautéed mango jam on a baking rack, then put it in a glass oven and dry for about 20 – 30 minutes at a temperature of 100 degrees Celsius.
After drying, wrap each piece of mango jam in plastic wrap and store it in a cool place away from sunlight.
Small tip: If you don’t have a glass oven to dry, you can place the sautéed mango jam on a tray and put it in the refrigerator for about 2 days to let the mango jam dry and drain.
-
Final Product
The completed dried mango jam will have a beautiful yellow color. When eaten, you will feel the sweet and slightly sour taste blending together in a delicate way. The fragrance of mango is faintly present when eaten.
This is truly a jam that you should not miss out on preparing and enjoying with friends, colleagues, and family!
See more:
Hope this article has provided you with more information on how to make chewy mango jam delicious. Please continue to follow other articles in the Cooking section of TasteVN.
*Source for the recipe and images shared from Facebook Nature
