Ways of Preserving Mango all year round

Mango fruit is that one fruit I know majority of Bowen students can die for. During mango season you’ll see guys and ladies carrying buckets and poly bags, some even go to the extent of climbing the tree. I know of a lady that can go any mile just to get that sweet, succulent and juicy  property in one fruit. Even with the rate at which this fruit is being consumed, some of them still end up in the bin. Not because we want to be wasteful but because we can’t eat all. And then it’s the end of mango season. No more mango, now we wait for the coming year. Though there are different ways of preserving fruits, but can mango be preserved? Can it be stored for long?

Yes and yes. Here are some methods of preserving the fruit to last till another season

METHOD 1: Drying

dried

  1. Get your mango (either by plucking or by buying)
  2. Wash very well and then peel that back
  3. Mix 8-9 tablespoons of lemon juice (to help retain the mango colour) in 1000 ml/4 cups/68 tablespoons of water
  4. Slice the fruit in thin pieces into the mixture from 3 above and allow to soak
  5. Preheat your oven to 55 degrees.
  6. Set the soaked mango (evenly spaced) on the oven tray and put in the oven for 18 hours, as an alternative, spread the soaked mango out in the sun (Note: the sun must be extremely scorching) till its dry but supple, depending on your taste.
  7. Place in a jar or plastic bag
  8. Dust off with icing sugar (just enough to stall the tartness of the lemon juice).
  9. Seal off and place on the shelf.

Note: best consumed in the first 6 months.

METHOD 2: Soaking in brine

brine

Brine is simply a solution of salt in water, some add preservative to extend its shelf life, but if you are all about team natural, use without preservation. This will last up to a year.

  1. Get your mango (either by plucking or by buying)
  2. Wash very well
  3. Peel the back (optional)
  4. Cut into tiny pieces
  5. Pour in a glass jar or ceramic container and fill with water such that it covers the mango
  6. Add approximately 3 tablespoons of salt.
  7. Cover tightly
  8. Shake well and allow to sit in the sun for 3 days
  9. Drain the soaked mango and spread under the sun for another three days
  10. Air dry (inside your house) for at least 10 days
  11. Package in a container and place on the shelf.

Note: shake the jar often whilst still under the sun. 3g/o.5 tsp of Potassium metabisulphite can be added as a preservative.

How to make brine water

This procedure is for 5% salt solution.

If you are making 1000ml of water, multiply by 0.05 to get the weight of salt to be used. That’s 50g of salt.

METHOD 3: Processing

Mango bars

bars

  1. Get your fully ripe mango (either by plucking or by buying)
  2. Wash properly and peel
  3. Cut up into pieces and blend to a smooth paste
  4. Add 10 to 15% sugar of the pulp
  5. Add 2 tablespoons of lemon juice and a pinch of Potassium metabisulphite to the pulp
  6. Heat for three minutes at medium heat and pour into a tray already coated with vegetable oil
  7. Set to dry under the sun till a leather consistency is observed
  8. Cut into desired shapes and package in plastic bags.

Storage life : about 12 months (with preservative), less than 12 months without preservatives

Mango juice

juice

  1. Get your fully ripe mango (either by plucking or by buying)
  2. Wash properly and peel
  3. Cut up into pieces and blend to a smooth paste
  4. Into 1000 ml of pulp, add 1000 ml of boiling water, 2 tablespoons of lime and approximately 12 tablespoons of sugar
  5. Package in a clean bottle and sterilize in not too hot (like 60-70 degree celsius) water.
  6. Allow to cool and store

Storage life : about 12 months

Mango jam

jam

  1. Get your fully ripe mango (either by plucking or by buying)
  2. Wash properly and peel
  3. Cut up into pieces and blend to a smooth paste
  4. Pour the pulp in a pot and place over the stove (medium heat)
  5. Add 60% sugar of weight of the mango prepared
  6. Add two spoons of lemon juice and stir continuously
  7. Once a jelly like structure begins to form, add another 2 spoons of lemon juice and continue stirring
  8. At the stage the gel should be fully formed.
  9. Cool and package in clean jars
  10. Store.

Now which of these methods are you ready to adapt this coming mango season?. As for me I am doing with drying.

Sources:

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