How to make Burong Mangga, Chutney, Dehydrated Candied Mango, and Juice

How to Make Burong Mangga

Ingredients:

Green Mangoes 6 pc
Coarse salt 113 g (1/2 cup)
Water 474 ml (2 cups)

Procedure:

1. Wash mangoes in running water.
2. Peel and cut mango into halves. Slice cheeks uniformly.
3. Arrange slices in a preserving jar.
4. Boil salt and water solution for five minutes. Cool.
5. Pour salt solution on mango.
6. Cover loosely and allow to ferment for two to three days.
7. Tighten cover and store in refrigerator.

How to Make Mango Chutney

Ingredients:

Garlic, thinly sliced 1/8 kg
Sweet red pepper 1/4 kg
Sweet green pepper 1/4 kg
Native onions 1/8 kg
Ginger, finely sliced 57 g(1/4 cup)
Mango chips, soak in salt
solution 904 g (4 cups)
Brown sugar 678 g (3 cups)
Raisin/Candied camias 113 g (1/2 cups)
Vinegar 237 ml (1 cup)

Procedure:

1. Combine sugar and vinegar in a saucepan.
2. Cook mixture over flame until thick enough.
3. Add mango slices and cook until transparent.
4. Add vegetables and spices, allowing brief intervals between addition of ingredients. Cook for 10 minutes.
5. Add raisins or candied camias before removing from fire.

How to Make Dehydrated Candied Mango

1. Wash and weigh 75 % ripe mangoes.
2. Slice and separate mango cheeks from the seeds. Scoop out the flesh and cut into slices 1 cm thick.
3. Soak slices in 10 % salt solution for one hour.
4. Drain and soak in 60oB syrup with 0.03% sodium metabisulfite for three days.
5. Rinse slices with hot water and drain.
6. Dry at 120o-130C for four hours.
7. Pack and seal in polypropylene (0.003 mm) bags.
8. Store at 67-82 % humidity.
 

How to Make Mango Juice

1. Strain 4 cups (904 g) mango pulp through a cheesecloth and pour into saucepan .
2. Add 1/2 cup (113 g) sugar and simmer to 71oC.
3. Pour while hot water sterilized jars and cover tightly.
4. To serve, add water, ice and sugar to taste.

How to Make Mango Puree

1. Heat water in pan and boil six to eight whole mangoes until soft.
2. Drain off water and squeeze the pulp.
3. Cook the pulp with 100 g refined sugar over medium heat until thick. Cook.
4. Add 0.03% sodium metabisulfite and mix well.
5. Store in sterilized jar.

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