Mango blends

Mango can be blended with a number of other fruits for product preparation. In mango juice blends, the beverage is made mostly of non-mango juice such as grape, orange and apple but will contain some mango or an additive to impart a mango flavor.

Papaya was blended with mango at 25-33% for beverage preparation. Papaya, being cheaper than mango, could be blended with Dashehari, Chausa or other varieties of mango in the preparation of economically viable blended beverages.

Among the mango-papaya blended squash formulation, the one containing 75 parts of mango and 25 parts of papaya was found to be the most acceptable in terms of color, appearance, flavor and taste attributes even after 90 days of storage at room temperature.

Blends of mango puree with papaya, orange, kinnow, apple, guava, pear, peach and apricot could be used in many foods. Mango butter was prepared by mixing puree with 20-30% nut paste, by diluting the mixture with one-third water and heating at 90±5 ° C for 1-2 hr.

Similarly, mango puree was used in ice cream with 20% mango, 25-30% whole milk, 13-14% sucrose, 9-10% high fructose corn syrup and 0.3% thickener/stabilizer.
Mango blends

Mango pickles

Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both.

Indian pickles play an important role in fruit and vegetable preservation industry. Among the Indian pickles the ones from mango are very popular.

Mango pickles are the traditional export item of India, Pakistan and Bangladesh. The export of mango pickle is directed mainly to Canada the United States, Denmark, Germany and the U.K.

There are three types of mango pickle:
*Sour mango pickles
*Sweet mango pickles
*Dried mango pickles

Peeled or unpeeled raw mango slices are mixed with 10-20% powdered salt to extract some moisture from the slices for 2 months.

A partially ground mixture of spices, including garlic and onions is added to the drained slices. The spices are coriander, fenugreek seeds, nigella, fennel, cumin seeds, powdered turmeric and red chilies. Mango pickles vary mainly in the proportion and kinds of spices used in their preparation.

The ingredients are mixed together and filled into wide-mouthed bottles.  Three days later, the whole mixture is poured into a clean jar and covered with mustard oil. The addition of a small amount of sugar along with the spices produces a tasty blend.

Pickles are considered the permanent part of the food table all over the India and its demand is rising after its production on commercial scale.
Mango pickles

Jelly mango

Jams, jellies and marmalades are collective known as preserves and are semisolid gels each made using the same process.

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

Mango chutney

In Indian cuisine a chatni is a spicy relish eaten as a side dish to add interest to less piquant food, such as rice or DAL.

There are many versions of chutneys. The mango chutney is by far the most popular of all chutneys.

Mango chutney is the product prepared from washed, clean, sound mango fruits which have been peeled and are sliced, chopped, shredded or comminuted, then heat processed with basic ingredients before or after being sealed in containers so as to prevent spoilage. The mangoes turn nicely translucent when cook in its syrup of vinegar, sugar and seasoning.

The recipe from the north-eastern Indian state of Bihar shows, fresh mango are simmered in palm sugar with ginger, garlic and spices to make a sweet chutney which when bottled, will keep in the fridge for several weeks.

Generally, ingredients vary according to region and tastes. Thus coconut chutney is the most popular relish in S. India, while herb and coconut chutney is typical of W. India; purely herb chutneys are eaten in W. and N. India.
Mango chutney

Mango jam

The ripe fruits are peeled and washed after the seeds are removed.

The process for making mango jam is typical of many other fruit jams and is made fruit pulp, with added sugar, pectin, calcium chloride and citric acid.

The proportion of mashed fruits and sugar is: 10 parts mashed fruits and 6 parts sugar.

As the mixture is being cooked slowly to avoid caramelization, calamansi juice is added. 

The mixture is boiled until thick. There are many ways to enjoy mango jams.

Raw jams on raw crackers or cookies make an excellent snack at breakfast or anytime. Raw mango jam will keep in the refrigerator for up to two weeks.
Mango jam

What is amchur?

Amchur slices are raw mango slices that are dried and preserved and are used to add sharpness to some dishes in place of tamarind or lemon juice.

It is also used as a souring agent in snacks or meat tenderizing in Indian cooking.

Slices are used in gravies, curries and chutneys and launjis. It is essential flavour in chaat masala. Chaat masala is a popular spice bend used mostly in the northern part of India, is usually made by grinding amchur, dried ginger, black pepper and coriander.

Amchur slices that are powdered are easier to use in cooking as the flavour disperses evenly in the dish. When cooked, the powder gives a mild, sweet, and tangy flavour.

In north India amchur is used as souring agent in samosas filling, and some vegetables like okra, butter gourd and yams.
What is amchur?