bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

urlAlias

moreOnThisArticles

sponsorType

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

Text Susan Jung / Styling Nellie Ming Lee / Photography Jonathan Wong
 
It's hard to improve on the sweet, rich flavour and silky texture of a fresh, ripe mango eaten straight from the skin.
Last year, though, I couldn't resist a bargain and found myself buying an entire case of the fruit. With the mangoes all ripening at the same time, I had far more than I could possibly eat. I needed to find a way to preserve them and this first recipe is the result of that endeavour. The second is one I've been making for many years.
Mango jam (pictured)
I make a lot of jam using various types of seasonal fruit, but this is the only one to which I add pectin, primarily because if I didn't, I'd have to cook it for so long that the jam would lose its fresh flavour. With other low-pectin fruits, you can add another type that complements the flavour and contains more pectin (strawberries with red currants, for instance), which help the jam to set. With this jam, though, I didn't want to interfere with the pure mango flavour, so I added powdered apple pectin, which you can buy at baking-goods shops such as the Twins stores in Wan Chai and Yau Ma Tei. It took a bit of experimenting before I figured out how much apple pectin to use - if you add too much the jam will turn rubbery. My general guideline for a soft-set jam is 10 grams of powdered apple pectin for every kilo of fruit. Don't substitute other types of pectin.
Buy the mangoes up to a week in advance and leave them at room temperature. Check the fruit daily and put the mangoes in the fridge as they ripen. I use Alphonso mangoes because they are especially fragrant, but you can use other types.
1 case of large, fleshy mangoes, ripened at room temperature
Sugar
Powdered apple pectin
Fresh lime juice
Lay the mangoes on a cutting board. Use a serrated knife to slice the mango parallel to the flat seed in the centre of the fruit. Turn the mango over and slice again, so you have two pieces of fruit (with the skin on) and the seed. Scoop the flesh from the skin then cut it into small pieces and scrape away as much flesh as possible from the seed. Put the mango flesh into a large bowl and weigh it - one case of mangoes should yield about 750g of fruit. For every 100 grams of fruit, weigh out 75 grams of sugar and one gram of powdered apple pectin (put the sugar and pectin in separate bowls). Add all but 100 grams of the sugar to the mango flesh, mixing it in thoroughly until most of the sugar is dissolved.
Cover the bowl with cling-film and refrigerate overnight. Thoroughly combine the apple pectin with the 100 grams of sugar then wrap it tightly in cling-film and set it aside.
The next day, put the fruit/sugar mixture into your largest, widest pot. Bring the mixture to a boil and stir for about five minutes. Turn off the heat and leave the mixture for about 30 minutes. In the meantime, wash four to six canning jars and their lids. Rinse the jars with boiling water and invert them on a rack to air-dry. Put the lids in a bowl and add boiling water to cover them.
Turn the heat back on under the pot and bring the mixture to a boil. Cook, stirring frequently, for five minutes. Continue to stir while adding the sugar/pectin mixture in a slow, steady stream. Simmer, stirring constantly, for three minutes, then remove from the heat. For every 100 grams of fresh mango flesh you started with, weigh out 3ml of fresh lime juice. Stir the lime juice into the mixture then ladle the jam into the canning jars. Wipe the rims with a damp cloth then screw on the lids tightly.
Fill a large pot halfway with hot water and put a folded-up kitchen towel in the base. Put the filled jars on the towel and add more hot water so the jars are submerged by about 1cm. Bring to the boil then lower the heat and simmer for 15 minutes. Remove the jars from the water and cool to room temperature. The boiling water bath allows the jam to be stored at room temperature for several months; if you skip this step, keep the jam in the fridge.
Mango sorbet
This makes more sorbet syrup than you need for the recipe. Decant the leftovers into a sterilised glass bottle and refrigerate it, then use it to sweeten tea, lemonade and other summer drinks.
The egg white is optional but it really changes the texture of the sorbet, making it lighter and smoother.
400 grams granulated sugar
600ml water
600 grams fresh mango flesh (without the skin and seeds)
Fresh lime juice, to taste
15ml vodka
5 grams egg white (optional)
Make the sorbet syrup by bringing the water to a boil in a saucepan, then adding the sugar. Stir until dissolved, then remove the pan from the heat and let it cool to room temperature.
Purée the mango flesh, then mix it with 400ml of the sugar syrup. Add lime juice to taste - it should be slightly tart. Whisk in the vodka and egg white, then refrigerate until cold. Process in an ice-cream machine then pack the sorbet into an airtight plastic container and freeze for several hours to harden.
 


How to use dried pomegranate seeds, or anardana, in stewed dishes, salads and more

How to use coffee beans to flavour food and drinks, from ice cream and lamb loin to vodka

How to use lime leaves in a Thai fried chicken dish your friends will love

How to use juniper berries in marinades for strong meats and to add flavour to sauerkraut

Fruit recipes: for mango jam and mango sorbet

Few things pack more of a summertime punch than the magnificent mango

Fruit recipes: for mango jam and mango sorbet

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Few things pack more of a summertime punch than the magnificent mango

Few things pack more of a summertime punch than the magnificent mango