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Dried Mango & Marmalade

Dried Mango
rareripe (carabao var.) mango stainless-steel knife
refined sugar mechanical drier
confectioner's sugar wire trays lined with sinamay or cheesecloth
sodium metabisulfite (or stove and LPG
combination of sodium
erythorbate and citric acid), food grade

OPP or PE plastic bags of 0.003 mm thickness

1. Wash mangoes to remove surface dirt.
2. Peel mangoes using stainless steel peeler; slice along its lateral axis from both sides of the middle seed section, and cut the cheeks into pieces with a thickness of approximately 1.5 cm.
3. Add white sugar (50% by weight) to mango slices. The sugar is allowed to melt in the mangoes. (Another method of syruping is by quick process in which a mixture of 50 parts sugar and 50 parts water is heated and added to the mango slices.)
4. Heat the mangoes until the slices become translucent. Cool.
5. Add 0.1% of sodium metabisulfite (1 g for every kilogram of mango slices). Mix thoroughly.
6. Soak mangoes in syrup for at least 18-20 hours. Drain. Rinse slices with running water.
7. Lay mango slices on trays lined with cheesecloth. Dry in a cabinet drier at 60°-65°C for 10-14 hours. Drying may be done in a solar drier as long as drying area is clean and free from dust, rodents and other insects.
8. Remove from trays and loosely pack dried mangoes in ordinary plastic bags. Allow mangoes to sweat at ambient condition for 18-24 hours.
9. Roll in confectioner's sugar. Remove excess coating through straining or brushing.
10. Pack and seal in OPP or PE plastic bags.
11. Store in a cool, dry place.

ripe mangoes (carabao or Waring blender or a coarse sieve
piko variety) stainless steel knives
refined white sugar stainless steel/plastic mixing bowls
citric acid measuring cups
lemon rind wooden spoon

sterilized glass jars with PVC caps

1. Weigh, sort ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load. Drain.
4. Slice mango into halves. Scoop out edible flesh.
5. Pass through Waring blender or coarse sieve.
6. Steam blanch lemon rind in a steamer for 5 minutes. Air cool.
7. Mix the pulp with an equivalent amount of sugar (1:1).
8. Heat over low fire, stirring constantly. Add lemon rind. When almost thick, add 0.3% citric acid* based on the weight of the pulp used.
9. Continue heating until temperature is 105°C (221°F) or until the mixture can be spooned out.
10. Fill into sterilized jars. Seal tightly.
11. Air cool. Label and store.

* 0.3% citric acid = convert to 0.003 = 0.003 x 1 kilo = 0.003 kg or 3 grams for every kilo

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