Using Mangoes

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Freezing: Mangoes should be frozen with sugar or sugar syrup to keep as much of the natural flavor as possible.

Mango Slices: Wash and peel mangoes. Cut off slices. Do not slice off flesh near the seed as this is usually quite fibrous. Scrape the flesh from the seed and combine with small, odd-shaped pieces to make puree.

For Dry-Sugar Pack: Place mango slices in a mixing bowl and sprinkle with sugar ln the proportion of 1 put sugar to 8 to 10 part of fruit by weight according to the sweetness of fruit and the family’s taste. Allow alices to stand a few minutes until the sugar is dissolved. Mix gently and transfer slices to packages; then add sufficient juice to cover fruit. Seal package and label it, giving the name of the product and the date of packaging.

For Mango Slices Packed in Syrup: Make syrup by dissolving sugar in boiling water. Bring to a full, rolling boil to dissolve thoroughly, and cool before using. A proportion of sugar to water that is most satisfactory in freezing mangoes is a 35 percent concentration which is made by using 1-1/3 cups of sugar to 2 cups of water. Place the cold syrup in the carton and slice the mangoes directly into it, leaving about 1/2 inch head space. Seal and label.

Ripe Mango Puree: Puree may be made from whole mangoes, the fibrous portions pared off from the seeds, and the pulp scraped from the seeds. Press pulp through a sieve to remove stringy portions. Add sugar in the proportion of 1 part dry sugar to 8 to 10 parts of fruit by weight. Package, leaving about 1-inch head space, and label. The surface of purees can be protected from the air by covering with a piece of cellophane that is cut to fit before the cover is adjusted. When syrup is used to cover the surface of the puree. it dilutes the puree.

Canning Hot Pack Method: Select firm-ripe or half-ripe mangoes that are not fibrous. Peel and slice in large slices. Save remaining pulp for sauce. Prepare a medium syrup by adding 1 cup of sugar to 1 cup of water. Heat. Stir until sugar is dissolved and syrup begins to boil. Add mango slices to the hot syrup and cook for about 10 minutes. Pack in hot, sterilized jars and cover with boiling syrup to within 1/2 inch of the top of the jar. Seal and process 15 to 20 minutes in water bath (water should come 1 to 2 inches over the top of the jar.)

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