4 cups sliced green mangoes (Carabao or Pico variety)
Salts sliced green mangoes and allow to stand overnight, then drain. Boil vinegar and sugar. Add spices. Simmer until thick. Add the sliced mangoes and continue cooking until transparent. Pack in sterilized jars. Cool and store.
Mango Halves in Syrup
Firm ripe mangoes
Select firm ripe mangoes free from bruises and blemishes. Wash mangoes to remove surface dirt, slice into halves, scoop out flesh with a stainless steel, and place in sterilized jars. Prepare medium syrup 35 degree Brix (approximate 1 cup sugar for every 2 cups of water). If desired, use 50-degree Brix syrup (1-cup sugar for a cup of water). Boil and add calcium chloride (1/4 teaspoon per 4 cups syrup) and citric acid (1/8 teaspoon per 4 cups syrup). Pour hot syrup into jars leaving a ¼-inch headspace. Exhaust by heating the filled jar over a steamer until the internal pressure seals cap jars tightly. Process in boiling water for 25 minutes. Cool, label, and store.
Mango Syrup Concentrate for Juice Preparation
4-5 medium-sized ripe mangoes or 2 ½ cups of mango flesh
½ cup refined sugar
½ teaspoon citric acid
Wash mangoes to remove surface dirt. Slice and scoop out flesh from slices with a stainless steel spoon. Separate the flesh from the seed using the blunt end of the knife. Be careful not to include the fibers. Macerate the flesh in a blender to obtain a smooth puree. Add sugar equivalent to one-fifth of the puree. Adjust the flavor by adding citric acid. Pasteurize until temperature reaches 82 degree C (180 degree F). Pour the mixture into cans or glass jars, leaving a 6-cm headspace. Seal immediately. Cool, label, and store.
Source:Philippine Council for Agriculture, Forestry and Natural Resources Research and Development in cooperation with CLSU, Research Division