[sweet mango sauce](xiang tian mang guo jiang )

[sweet mango sauce]

Introduction:

"A few days ago, I bought some Taiwan Golden mangoes in the supermarket to make Mango Sago for my children. Later, there were only two left, and no one ate them. Instead of rotting, it was better to make mango sauce, so we used the only two mangoes to make a sweet and delicious mango sauce. "

Production steps:

Step 1: two golden mangoes from Taiwan

Step 2: scrape off the skin with a scraper (I tore it by hand because it's ripe)

Step 3: peel off the flesh with a knife and remove the kernel.

Step 4: put the mango meat into the cooking machine and stir it into a paste.

Step 5: put the mango paste into the enamel pot, add the rock sugar and start to boil; (boil over high heat and change to low heat)

Step 6: squeeze in half of the lemon juice and continue to cook;

Step 7: add maltose and continue to cook over low heat;

Step 8: boil until thick

Materials required:

Taiwan Golden Mango: 2

Rock sugar: 50g

Maltose: 3 teaspoons

Lemon: half

Note: the last attached million tips: homemade jam 5 key points: 1. Using seasonal fruit, fruit can be cooked, but do not have rotten. Fruit with half flesh, half mud in the form of boiling out the best taste. Boil to a little bit viscous, to keep stirring, so as not to paste the bottom, or boil uneven. 2. The ratio of fruit (peeled net weight) to sugar is about 3:1. For sour fruit, sugar can be increased to half of the fruit, and the type of sugar can be selected at will, such as white granulated sugar, rock sugar, soft white sugar, etc. Sugar can not be too little, because sugar in the process of boiling with fruit, the high permeability of fruit can prevent the growth of bacteria, it itself is the best natural preservative. Sugar also contributes to the release of fruit pectin, while slow boiling and continuous stirring also contribute to the release of fruit pectin. If fruit pectin can not come out, jam viscosity is not enough, will also affect the taste and storage time. 3. make homemade jam, do not add any flavor, taste your own grasp. Only follow this principle: sweet fruit with acid, sour fruit with sugar. For example: like strawberries, pineapples, hawthorn such sweet and sour fruit, to add more sugar. For sweet fruits like apples and mangoes, in addition to sugar, lemon juice should be added to enrich the taste of jam. If the water content is large, the fruit can be boiled directly; if the water content is small, such as apple, peach, kumquat, hawthorn... You can add appropriate amount of water. 4. Enamel, stainless steel pot and copper pot are the best for making jam. Aluminum pot can barely be used, the most unsuitable is iron pot. 5. The storage of jam is also the most important point: glass bottles are the best way to store jam, which should be thoroughly cleaned, and then boiled in high temperature water for about 15 minutes. After the water is controlled to dry, the jam can be dried in the oven at low temperature. The jam should be bottled while it is hot and filled as much as possible. Then immediately steam for another 10 minutes, turn off the heat and take out the bottle immediately. After natural cooling, put it in the refrigerator for about 1 month. It's best to eat it in a week after opening the cover. Because there is no preservative in homemade jam, we should eat it as soon as possible. If we can't finish eating it, we can freeze it temporarily.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Tian Mang Guo Jiang