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Frozen Mangoes & Mango Syrup

Frozen Mangoes
Ripe mangoes
Refined sugar
Ascorbic acid or calamansi juice

Proportion of ingredients must be five parts fruit to one part sugar. Wash mangoes to remove surface dirt. Slice and scoop out flesh. Gently mix mangoes and sugar with 0.1 percent ascorbic acid or calamansi juice (1tsp juice for every 2 cups of sugar). Pack in polyethylene bags, seal, and freeze.

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.

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