Various Ways to Process Mango for Your Home Based Business


The procedure below are ways to process Mango for your small scale home based business. These products are popular as pasalubongs among tourists. The procedure on this post include ways, how to make:

* Frozen Mango
* Mango marmalade
* Mango tomato jam
* Dried Mango
* Mango Chutney
* Mango halve in syrup
* Mango jam
* Mango juice
* Mango puree
* Pickled mango
* Sweet sour mango

DRIED MANGO

INGREDIENTS EQUIPMENT/UTENSILS:

rareripe (carabao var.) mango stainless-steel knife
refined sugar mechanical drier
confectioner's sugar wire trays lined with sinamay or cheesecloth
sodium metabisulfite (or stove and LPG
combination of sodium
erythorbate and citric acid), food grade

PACKAGING MATERIAL:

OPP or PE plastic bags of 0.003 mm thickness

PROCEDURE:

1. Wash mangoes to remove surface dirt.
2. Peel mangoes using stainless steel peeler; slice along its lateral axis from both sides of the middle seed section, and cut the cheeks into pieces with a thickness of approximately 1.5 cm.
3. Add white sugar (50% by weight) to mango slices. The sugar is allowed to melt in the mangoes. (Another method of syruping is by quick process in which a mixture of 50 parts sugar and 50 parts water is heated and added to the mango slices.)
4. Heat the mangoes until the slices become translucent. Cool.
5. Add 0.1% of sodium metabisulfite (1 g for every kilogram of mango slices). Mix thoroughly.
6. Soak mangoes in syrup for at least 18-20 hours. Drain. Rinse slices with running water.
7. Lay mango slices on trays lined with cheesecloth. Dry in a cabinet drier at 60°-65°C for 10-14 hours. Drying may be done in a solar drier as long as drying area is clean and free from dust, rodents and other insects.
8. Remove from trays and loosely pack dried mangoes in ordinary plastic bags. Allow mangoes to sweat at ambient condition for 18-24 hours.
9. Roll in confectioner's sugar. Remove excess coating through straining or brushing.
10. Pack and seal in OPP or PE plastic bags.
11. Store in a cool, dry place.


FROZEN MANGO

INGREDIENTS UTENSILS:

rareripe to ripe mangoes (carabao stainless steel knives
or piko variety) bowls
refined white sugar
ascorbic or citric acid or kalamansi PACKAGING MATERIAL
juice polyethylene bags

PROCEDURE:

1. Weigh, sort rareripe or ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Slice mango into halves. Scoop out edible flesh.
6. Mix gently with sugar (5:1) containing 0.1% ascorbic or citric acid* or kalamansi juice (1 tsp kalamansi juice for every 2 cups of sugar).
7. Pack in polyethylene bags. Seal.
8. Freeze immediately (0° to -25°C).

* 0.1% ascorbic acid = convert to 0.001 = 0.001 x 1 kilo = 0.001 kg or 1 gram for every kilo
0.3% citric acid = convert to 0.003 = 0.003 x 1 kilo = 0.003 kg or 3 grams for every kilo

MANGO MARMALADE

INGREDIENTS UTENSILS:

ripe mangoes (carabao or Waring blender or a coarse sieve
piko variety) stainless steel knives
refined white sugar stainless steel/plastic mixing bowls
citric acid measuring cups
lemon rind wooden spoon

PACKAGING MATERIAL:

sterilized glass jars with PVC caps

PROCEDURE:

1. Weigh, sort ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load. Drain.
4. Slice mango into halves. Scoop out edible flesh.
5. Pass through Waring blender or coarse sieve.
6. Steam blanch lemon rind in a steamer for 5 minutes. Air cool.
7. Mix the pulp with an equivalent amount of sugar (1:1).
8. Heat over low fire, stirring constantly. Add lemon rind. When almost thick, add 0.3% citric acid* based on the weight of the pulp used.
9. Continue heating until temperature is 105°C (221°F) or until the mixture can be spooned out.
10. Fill into sterilized jars. Seal tightly.
11. Air cool. Label and store.

* 0.3% citric acid = convert to 0.003 = 0.003 x 1 kilo = 0.003 kg or 3 grams for every kilo


MANGO CHUTNEY

INGREDIENTS UTENSILS:

4 cups sliced green mangoes stainless steel knife
(carabao or piko variety) paring knife
½ pc large ginger root cutting or chopping board
1 clove garlic measuring cup
8 pcs native onions saucepan
2 pcs hot pepper wooden spoon
1 small box raisins
2 cups vinegar PACKAGING MATERIAL
3 cups white sugar sterilized glass jars with
4 tbsp coarse salt PVC caps

PROCEDURE:

1. Weigh, sort green mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Peel mangoes, remove seeds, and slice into longitudinal pieces of ¼-inch thick.
6. Add salt to the sliced green mangoes. Soak overnight.
7. Drain the salted mangoes.
8. Boil vinegar and sugar. Add spices. Simmer for 5 minutes.
9. Add sliced mangoes and cook until thick.
10. Pack in sterilized jars. Seal.
11. Air cool. Label and store.


MANGO HALVES IN SYRUP

INGREDIENTS UTENSILS:

firm rareripe or ripe mangoes sharp stainless steel knives
(carabao or piko variety) stainless steel/plastic mixing bowls
refined white sugar stainless steel basting spoon
calcium chloride (CaCl2), optional steamer

PACKAGING MATERIAL:

2T cans (or C-enameled) or sterilized glass jars with PVC caps

PROCEDURE:

1. Select firm rareripe or ripe mangoes that are free from bruises and other blemishes.
2. Weigh, sort mangoes.
3. Wash in clean tap water to remove surface dirt.
4. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
5. Drain.
6. Slice mango into halves. Scoop out edible flesh and place directly into cans.
7. Prepare medium syrup (35°Bx, approximately 1 cup sugar for every 2 cups water). If desired, use 50°Bx syrup (1 cup sugar for every cup water).
8. Pour hot syrup into cans or glass jars. Observe proper headspace.
9. Exhaust (remove air) by heating the filled cans or bottles over a steamer until the internal temperature of the glass or can reaches 82°C).
10. Seal cans or cap jars tightly.
11. Process in water at boiling temperature (100°C or 212°F) for 25 minutes.
12. Cool cans in running water. Air cool glass jars.
13. Label and store.

Note: CaCl2 may be added to improve texture as long as it does not exceed 0.07% based on the weight of the syrup.

MANGO JAM

INGREDIENTS UTENSILS:

ripe mangoes (carabao or piko variety) Waring blender or a coarse sieve
refined white sugar stainless steel knives
citric acid stainless steel/plastic mixing bowls
measuring cups
wooden spoon

PACKAGING MATERIAL:

sterilized glass jars with PVC caps

PROCEDURE:

1. Weigh, sort ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Slice mango into halves. Scoop out edible flesh.
6. Pass through Waring blender or coarse sieve.
7. Mix the pulp with an equivalent amount of sugar.
8. Heat over low fire, stirring constantly. When almost thick, add 0.3% citric acid* based on the weight of the pulp used.
9. Continue heating until temperature is 105°C (221°F) or until the mixture can be spooned out.
10. Fill into sterilized jars. Seal tightly.
11. Air cool. Label and store.

* 0.3% citric acid = convert to 0.003 = 0.003 x 1 kilo = 0.003 kg or 3 grams for every kilo


MANGO JUICE

INGREDIENTS UTENSILS:

2½ cups comminuted ripe mangoes Waring blender or a coarse sieve
(carabao or piko variety) stainless steel knives
½ cup refined white sugar stainless steel/plastic mixing bowls
¼ tsp citric acid (food grade) measuring cups
stainless steel basting spoon
PACKAGING MATERIAL cooking kettle
2T cans (or C-enameled) or sterilized
glass jars with PVC caps

PROCEDURE:

1. Weigh, sort ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Slice mango into halves. Scoop out edible flesh. Separate flesh from the seed using blunt edge of knife being careful not to include the fibers.
6. Comminute the flesh using a Waring blender or coarse sieve to obtain smooth puree.
7. Add sugar equivalent to 1/5 its volume. Adjust flavor by adding citric acid.
8. Pasteurize until the internal temperature of the mixture reaches 82°C (180°F).
9. Fill into cans or sterilized jars leaving ¼-inch or 1/3-inch headspace.
10. Seal immediately and process at 100°C (212°F) for 10 minutes.
11. Cool cans in running water. Air cool glass jars.
12. Label and store.


SWEET SOUR MANGO

INGREDIENTS UTENSILS:

fresh mature green mangoes (carabao stainless steel knife
or piko variety) pickling jar
refined sugar bowls
salt

PACKAGING MATERIAL:

sterilized glass jars with PVC caps

PROCEDURE:

1. Weigh, sort green mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Peel mangoes, remove seeds, and slice into longitudinal pieces of ¼-inch thick. (If desired, the fruits may be used unpeeled).
6. Add salt equivalent to 10% of the weight of the mango slices.
7. Store overnight in a refrigerator.
8. Drain, wash and squeeze out excess juice.
9. Soak in thick syrup (50°Bx - approximately 1 cup water to 1 cup sugar) for at least two days.
10. Store in refrigerator until ready to serve.

Note: For longer storage under refrigerated conditions, the following modifications of the procedure are necessary:

11. Follow steps 1-9 as indicated above.
12. Drain mango slices from the syrup. Boil the syrup.
13. Rinse drained mango slices in hot water.
14. Pack in glass jars and pour hot thick syrup containing 0.01% sodium benzoate based on the weight of the syrup (approximately ¼ tsp sodium benzoate for every 4 cups of syrup). Leave 1/3-inch headspace.
15. Seal. Invert glass jars for 2 minutes and immediately cool in running water.
16. Label and store in refrigerator.

PICKLED MANGO

INGREDIENTS UTENSILS:

fresh immature green mangoes (carabao stainless steel knife
or piko var.) stainless steel/plastic mixing bowls
10% brine (approximately 1½ tbsp coarse chopping board
salt for every cup of water; boil and cool) pickling jar
stove

PACKAGING MATERIAL:

sterilized glass jars with PVC caps

PROCEDURE:

1. Weigh, sort green mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Peel mangoes, remove seeds, and slice into longitudinal pieces of ¼ inch thick. (If desired, the fruits may be used unpeeled).
6. Place in pickling jars. Add 10% brine solution*.
7. Let stand for at least a week until the mixture has a pleasant fermented odor. Stir the mixture daily.
8. Remove mango slices from the brine. Rinse mango slices with boiling hot water. Pack in jars.
9. Boil the brine and remove the scum if there is any.
10. Fill the jars containing mango slices with boiled brine. Leave 1/3 inch headspace. Seal. Cool. Label and store.

*10% brine solution = 1 part salt to 9 parts water


MANGO-TOMATO JAM

INGREDIENTS UTENSILS:

ripe mangoes stainless knife
ripe tomatoes stainless peeler
refined sugar stainless colander
stainless mixing bowls
PACKAGING MATERIAL stainless kettle
sterilized glass jars with PVC caps stainless/wooden ladle
stove

PROCEDURE:

1. Weigh, sort rareripe or ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Blanch the tomatoes, remove the seeds and chop finely.
6. Combine the mashed tomato and mango.
7. Add 1½ cups sugar for every 2 cups of the mashed mixture.
8. Cook the mixture until thick and transfer while hot to well-sterilized jars and seal tightly.
9. Process for 20 minutes.
10 Air cool, label and store.

MANGO PUREE

PRODUCT DESCRIPTION:

Mango puree is the extract obtained from mango pulp and does not contain added water, sugar or any other ingredient. This means that 100% of it is mango.

INGREDIENT UTENSILS:

ripe mangoes (carabao var.) stainless steel knife
stainless steel/plastic mixing bowls
stainless steel scooping spoon
blender
PACKAGING MATERIAL double boiler
8-oz sterilized glass jars casserole
with new PVC caps stove
thermometer

PROCEDURE:

1. Weigh, sort rareripe or ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Slice along its lateral axis from both sides of the middle seed section, scoop out mango flesh and peel seeds.
6. Grind mango flesh thru blender.
7. Pasteurize the pureed mango at 80°C for 10 minutes using double boiler.
8. Fill puree (while hot) in sterilized glass bottles and seal.
9. Process or sterilize filled containers in boiling water (100°C or 212°F) for 20 minutes.
10. Air cool and store in dry cool place.


MANGO LEATHER

INGREDIENTS UTENSILS:

ripe mangoes (carabao var.) stainless steel knife
pure refined white sugar (optional) stainless steel/plastic mixing bowls
stainless steel basting spoon
blender
double boiler

PACKAGING MATERIAL:

OPP/Met foil/PE plastic bags casserole
PE bags (0.003mm thickness) stove
thermometer

PROCEDURE:

1. Select mature table ripe mangoes, preferably the carabao variety.
2. Sort out and grade to ensure uniformity of size.
3. Weigh.
4. Wash in clean tap water to remove surface dirt.
5. Soak in 150 to 200 ppm chlorinated water for 10 minutes to reduce microbial load.
6. Drain. Slice mango along its lateral axis from both sides of the middle seed section. Scoop out mango flesh. Peel seeds. Scrape the edible pulp avoiding the fiber portion.
7. Blend thoroughly to obtain a homogenous mixture.
8. Check TSS. Adjust the soluble solids content of the puree to 20°Brix using pure refined white sugar.
9. Pasteurize the mango puree (80° to 82°C for 15 minutes) using double boiler.
10. Spread puree evenly on stainless steel trays.
12. Dry in a cabinet dryer at 60 ± 5°C for 10-14 hours. Drying may be done in a solar dryer as long as drying area is clean and free from dust and flies, rodents and other insects.
13. Remove from trays and loosely pack mango leather in ordinary plastic bags. Allow mango to sweat at ambient condition for 18-20 hours.
14. Coat mango leather with confectioner's sugar to remove filmy and shiny appearance.
15. Cut into desired sizes and shapes.
16. Pack in appropriate packaging materials. Seal.
17. Pack in carton boxes. Label and store in a cool, dry place.

Source: DOST, photo courtesy of www.kriyayoga.com, lickyourownbowl.files.wordpress.com

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