Homemade mango sauce
By VicentaLakin
Mango sauce is familiar for cakes, toasts, buns... whatever you want. In the summer of the mango season, it was also a pleasure to make a pot of itself and experience the pleasure of the harvest. The mango sauce that you make not only tastes purer, but also lacks additives and is more reassuring。
Recipe Recommendations
- mango meat 1000 grams
- lemon one
- rock sugar 250 grams
- sweetening
- cook
- half an hour
- simple
Steps for Homemade mango sauce
1
Mango wash, peel。
2
Take off a big piece of fruit。
3
Put the meat in the casserole and pour it into the casserole。
4
The rest of the mango kernel can also be removed from small pieces。
5
Join the mango in the sauce. "Into a small piece of mango meat taken off the core so that you can eat it in the jam, or you can cut some of it up and join."
6
Squeeze into a lemonade, mix it, add ice sugar, burn the fire slowly, and boil it and mix it so as not to make a pot。
7
It's fine and sticky. Fill it in a sterile sealed container, cool it and put it in a freezer and run out of food as soon as possible。Homemade mango sauce Make Tips
Poetic heart phrase:
1: Use fresh and intact fruits when making jam. When boiling, cook slowly on low heat and stir constantly to avoid burning the pan.
2: Lemon juice can enrich the taste of mango sauce and is not recommended to remove it. The amount of sugar should not be too small, because sugar has a preservative effect and is also conducive to the exudation of pectin. If you don't have rock sugar, you can replace it with white sugar.
3: It is best to put the prepared mango paste into a sealed glass bottle, and the container should be washed, put in boiling water to boil for about 10 minutes, and then dry. If the container is not handled properly, it will lead to the growth of bacteria and easily lead to the deterioration of the jam.
1: Use fresh and intact fruits when making jam. When boiling, cook slowly on low heat and stir constantly to avoid burning the pan.
2: Lemon juice can enrich the taste of mango sauce and is not recommended to remove it. The amount of sugar should not be too small, because sugar has a preservative effect and is also conducive to the exudation of pectin. If you don't have rock sugar, you can replace it with white sugar.
3: It is best to put the prepared mango paste into a sealed glass bottle, and the container should be washed, put in boiling water to boil for about 10 minutes, and then dry. If the container is not handled properly, it will lead to the growth of bacteria and easily lead to the deterioration of the jam.