How to Make Pastillas, Puree, Chutney and Mango Halves in Syrup

mango-processing

This post includes pastillas de manga, mango puree, chutney and mango halves in syrup.

You can also access other mango processing technology.
1. Mango Wine
2. Dried Mango
3. Mango Juice
4. Mango Nectar
5. Mango Bar
6.Yellow Mango Sauce

mango-processing

PASTILLAS DE MANGA

Ingredients
2 cups mango puree
½ cup flour
½ cup refined sugar
½ cup powdered skim milk

Procedure
Sift together powdered skim milk, all purpose flour, and refined sugar. Mix well with mango puree. Cook mixture over moderate fire with constant stirring until mixture no longer sticks to the cooking pan. Remove mixture from pan and form into a cooky sheet. Let stand until cool and slightly stiff. Cut into strips and roll in sugar. Wrap in cellophane paper lined with wax paper.

MANGO PUREE

Ingredients

4-5 medium-sized ripe mangoes
or 2 ½ cups of mango flesh
½ cup refined sugar
½ teaspoon citric acid

Procedure
Wash mangoes to remove surface dirt. Slice and scoop out flesh from slices with a stainless steel spoon. Separate the flesh from the seed using the blunt end of the knife. Be careful not to include the fibers. Macerate the flesh in a blender to obtain a smooth puree. Add sugar equivalent to one-fifth of the puree. Adjust the flavor by adding citric acid. Pasteurize until temperature reaches 82 degree C (180 degree F). Pour the mixture into cans or glass jars, leaving a 6-cm headspace. Seal immediately. Cool, label, and store.

MANGO HALVES IN SYRUP

Ingredients
Firm ripe mangoes
Refined sugar
Calcium chloride – as firming agent
Citric acid – as acidulant

Procedure
Select firm ripe mangoes free from bruises and blemishes. Wash mangoes to remove surface dirt, slice into halves, scoop out flesh with a stainless steel, and place in sterilized jars. Prepare medium syrup 35 degree Brix (approximate 1 cup sugar for every 2 cups of water). If desired, use 50-degree Brix syrup (1-cup sugar for a cup of water). Boil and add calcium chloride (1/4 teaspoon per 4 cups syrup) and citric acid (1/8 teaspoon per 4 cups syrup). Pour hot syrup into jars leaving a ¼-inch headspace. Exhaust by heating the filled jar over a steamer until the internal pressure seals cap jars tightly. Process in boiling water for 25 minutes. Cool, label, and store.

MANGO CHUTNEY

Ingredients

4 cups sliced green mangoes (Carabao or Pico variety)
1 piece of ginger root
1 clove garlic
8 pcs native onions
2 pcs hot pepper
1 small box raisins
2 cups vinegar
3 cups brown sugar
4 tbsp coarse salt

Procedure
Salts sliced green mangoes and allow to stand overnight, then drain. Boil vinegar and sugar. Add spices. Simmer until thick. Add the sliced mangoes and continue cooking until transparent. Pack in sterilized jars. Cool and store.

Notes:
With the exception of pastillas de manga, 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 can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be 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.


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