Jam "Mango tongues" from frozen mangoes

Jam "Mango tongues" from frozen mangoes

Category: Blanks

Ingredients
Mango fresh, frozen	1.5 kg.
White sugar	1 kg.
Whiskey	50 ml.

Cooking method

• There is nothing unusual in this jam, except that I cooked it from frozen mango fruits.
• I love mango! So, it has accumulated in my freezer as much as 1.5 kg! And there is no more room for other vegetable preparations ((((Mango and a jar will feel great, unlike, for example, a tomato or spinach)))
• I cut the fruits for freezing into whole plates-tongues, and then it was possible to make any slicing during cooking.
• But, for the jam, I decided to keep the shape with the leaves-tongues, which will make it possible to put a piece on the sandwich and put a whole layer of tongues in the baking.
• At night, I put the mango in a saucepan with a thick bottom, covered it with sugar and left it to defrost.
• In the morning she put the pan on the fire, brought it to a boil until the sugar dissolves, then reduced the heat to the minimum, so that the jam would “whisper” and then cook until tender.
• Stir the jam periodically to distribute the fruit over the syrup.
• Since the mango was previously frozen, its cells are torn, which allows it to cook faster.
• When the jam was almost ready, the fruit was evenly distributed in the syrup, poured whiskey into the jam, mixed the mass, and cooked over low heat for about 15 minutes. During this time, the alcohol will completely disappear, and the taste and aroma of the whiskey will remain in the fruit. Whiskey goes well with mango.
• I pour the finished jam into jars, close the lids and put on the lid until it cools.
• In this form, the jam can be stored in a pantry or cabinet.
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Note

The mango jam tasted very good!
Bon appetit, everyone!

Mango, passionfruit and other exotic fruits (such mysterious fruits!))

Tanya turned out very nicely.

I made mango jam, but the aroma is completely lost, but for me this is the main thing in mango and also the spruce flavor, which also disappeared. I always prefer not boiled mango. Although it’s probably delicious, but it’s too expensive and exotic taste for "jam".

Even without opening the recipe, I already guessed who the author is: girl_wink: I love mango, but it doesn't live to freeze. And so I would like to try ...

Girls, when there is a problem with a mango and it is not on sale, but you want to ... or you constantly let it go somewhere in salsa, in additions ... then you have to get out of the situation, buy mango while the fruits are ripe (and not green and oak) and then I put it partially in the freezer - it helps a lot. It turned out 1.5 kg. fruits, these are 6 mangoes, which I peeled, cut into plates and packed each fruit for convenience in a separate bag.

Well, here the situation was such that there was no time for the mango, and there was no time for anything, so there were stocks that I added to the jam.

And what's the difference for me, in principle, to cook salsa from fresh mango, or open a jar of ready-made jam
This is a blank for those who love mango and buy it all the time - like me, for example
I love mango in any version, and raw, and in salad, and with pasta, in sauce for cake, and in salsa, and in jam, and in preserves

Maybe there are also mango lovers who do not know how to preserve it.

OOOOOOOOOOO ....... I adore mango and know where to store it, the main thing is to catch it eathide until the other thirsty ones took it away.

Yeah, the main thing is to have time to eat it, and right away, so as not to share with anyone

What a pity that ripe mangoes are not sold every day.

Now I got into the freezer on business, and there ... I found another fruit in a bag, well, let it lie down, later I'll attach it somewhere