Commercial mango jellies production developed from home prepared preserves and desserts made during fruit season and are still practice in one form or other as cottage industry.
Mango jelly is a clear or translucent fruit spread made from sweetened mango juice and set using naturally occurring pectin.
Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after initial heating.
It was prepared with a high concentration of dissolved solids so fermentation can be avoided.
How to prepare mango jelly? Jellies are prepared by boiling mango in water. The extract obtained is strained and measured quantity of sugar is added to it. The mixture is then boiled to a stage at which it will set to a clear gel.
The consistency of jellies depends upon the type of pectin, and lack of knowledge about the requirements necessary for the pectin gel formation frequently contributes to products of undesirable consistency.
A perfect jelly should be transparent, well set, but not too stiff and should have the original flavor of the fruit.
Jelly mango
