Printable recipe here.
It is almost the end of the mango season here and I’ve been taken over by a bit of mango madness in the last couple of months. We’ve eaten mango as fruit, had it in pickles, juices, milk shakes, ice cream, in dessert, baked it, and cooked it into absolutely delicious “curries”. I think the only thing I’ve not thing I’ve not done is deep fry it!
I also made some preserves using some slightly over ripe mangoes I had sometime back. Since I made them in the microwave, I’m sending this to Srivalli at Cooking 4 All Seasons to be part of her MEC: Bottled!
5 mangoes, peeled and chopped
¾ cup powdered jaggery/ brown sugar
1 ½ tsp dried ginger
1 tsp cinnamon powder
½ tsp salt
If you would like the preserve to be more like jam, then run the mango a couple of times in the blender.
Put all the ingredients, except the ginger in a microwave safe bowl. Mix and then cook at 100% for ten minutes. Now add the ginger, stir well and microwave at 80% for another 8 minutes. Allow the preserve/ jam to cool. It will thicken a little bit. Bottle and refrigerate. I got enough preserve to fill a medium sized jam jar.
My mangoes were quite juicy and so took longer to cook and reduce. You might have to adjust your cooking time depending on the variety of mango. Similarly, you might need to adjust the jaggery/ brown sugar required depending on the sweetness of your mangoes.
Some Appreciation For My Blog:
Some more fellow bloggers have passed on a couple of awards, as they feel my blog (and I) are worthy of them. I can only say thanks and feel pretty good and humbled by all this.
Simran of Bombay Foodie has given me a “You make my day award” and Rachel of Tangerine’s Kitchen has given me not one, but two awards – A Yummy Blog award and a Rocking Girl Blogger award.
Thank you so much, Simran and Rachel.