Feel like kicking those tomato sauce and banana catsup? Maybe its time to try the Yellow Mango Sauce!
The ingredients needed: 3 pieces ripe mangoes or 600 grams mango puree, 2 1/2 cups of water, 1/2 cup sugar, 1/4 cup cornstarch, 1 tbsp iodized salt, 1 clove garlic, 1/2 piece onion, 1/2 tsp white pepper and 3/4 cup vinegar.
The processing procedure:
1. Wash ripe mangoes and cut into halves.
2. Scoop the meat.
3. Prepare the other ingredients and mix into scooped mangoes.
4. Blend the mixture in a stainless steel stockpot, stirring constantly until temperature reaches 82ºC.
5. Remove from heat and pack immediately into clean and tightly sealed bottle.
source: fits – guimaras
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Notes: Measure the following physico-chemical properties and and adjust accordingly to your set standard. These properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula.
a. sugar content. Sugar concentration can be increased by adding sugar or lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.