Mango toffee can be prepared from mango pulp. Mango is generally sweet, although, the taste and texture of its flesh varies from soft pulpy to fibrous. The conventional toffees are generally made from sugar, skim milk powder and other synthetic colors and flavors.
Toffees are chewable confectionery items containing sugar, milk solids and butter or vegetable fat as major ingredients. Fruit toffee is a highly nutritious food compared to other toffee and chocolates. The manufacturing process is simple.
The fruit pulp is first concentrated in a steam jacketed kettle to about one third of its original volume. The other ingredients are then mixed and cooked to a final weight equal to about 1.2 times that of fresh pulp taken. Flavoring material is added at this stage.
The cooked mass is then transferred to leveled and smooth surfaced tray which has earlier been smeared with a little fat and the product spread into thin sheet of 1.6cm thick. It is then allowed to cool and set. The solid sheet is cut into toffees at 50-55 °C having moisture content of 5-6% and wrapped in a cellophane or tissue paper and packed in air-tight tin jars.
Mango toffee
