So, let's start with something easy...a recipe.
It's mango season again folks! Remember this mango pie recipe? Last year I tried making mango sauce (like apple sauce) and mango juice and neither went over well enough to justify all the work involved.
This year, my mom was here because I decided surgery would be a fun thing, and she suggested mango butter, as in like apple butter.
We did a trial run in the crockpot and it went over so well, I bought 18 kilos of mangos on the way back from the beach and made some more, because the Northerner in me just won't believe that there is always fresh fruit here. Must.Can.All.The.Fruit.
So here's the drill.
Enough ripe mangos, peeled and sliced to fill your crockpot
Cinnamon, nutmeg and vanilla to taste
Peel and cut mangos. Run through the blender so you get rid of the stringiness. Pour puree into crockpot with lid on. Set to high until the puree starts to bubble. Add in spices and leave the lid off. Continue to stir. Reduce for about 8-10 hours or until the desired consistency. Ladle into hot jars and process in a water bath for 15 minutes. Try to keep your family out of it.
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YAY! Ms. Blogger, herself, is back! Nice to see you getting your mojo back, Liz1
ReplyDeleteLiz, I don't recollect how you went about the mango sauce. However my mother, who is a farm girl from Colorado, took green mangoes before they were ripe and boiled them in their skins until they were soft. Then after letting them cool enough to handle she would squeeze the now soft mango stuffing out of the skins and we had wonderful, tart mango sauce. You can add sugar and spices to taste. You might try that next time you get a chance. I'm sure if we Google Mungunzá you will come up with some recipes.
ReplyDeleteoooooo, I will have to try that wy Marcos! I used ripe mangos and it just went over so so...but green, yes, those are a lot more like apples!!
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