JALEA DE MANGO. Mango gelé

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Magoes originated in Asia. Then brought over to the Americas by the early european settlers. In Venezuela there are mango trees in every town and city. Being Maracay city particularly famous for these deciduous trees, which shades are the best place to sit under in a warm sunny day.

Some of the health benefits of including them in our diets are:

  • Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals and poly-phenolic flavonoidantioxidant compounds.
  • According to new research study, mango fruit has been found to protect against colon, breast, leukemia and prostate cancers. Several trial studies suggest that polyphenolic anti-oxidant compounds in mango are known to offer protection against breast and colon cancers.

In Norway we have a great advantage… when the mangoes are around you can find the unripe versions too. Perfect for “jalea de mango”. You can either eat it straight from the jar, on toasts or as an alternative to the apple sauce on a slow braised pork:

d-e-l-i-c-i-o-u-s.

I buy the beauties in any local supermarket store.

Here is my recipe

2 units unripe mangoes (big ones)

200 grms sugar

1/4 ts citric acid or the juice of 2 limes

3 cardamom seeds crushed (alternative)

Procedure

Place the mangoes in a sauce pan, cover them with water and bring to a boil and keep it for about 10 min. Their skin will tear, once this happens they are ready. Strain the water and let them cool down. Peel off the skins and into a bowl…this is the best part :)… with your bare hands squeeze the pulp off them. Discard the stones.

Place the pulp back into the sauce pan. Add the rest of the ingredients. Cook the mixture for 25 min approx., keeping the heat in #6 (electric stoves). Stir constantly using a wooden spoon. It is ready to “rock and roll” when you can see the bottom of the pan as you stir around.

Transfer to a jar or molds. I used a silicon molds then I got the little cute shapes you can see above in the pictures. Keep it in the fridge until use.

Note:

- The traditional recipe calls for: the weight in pulp equals the amount of sugar. Since the mangoes I found didn’t have that “punch” in their flavour I reduced the amount of sugar and used the lime juice to improve it. With the 2 units I got 518 gr of pulp.

Enjoy!

2 thoughts on “JALEA DE MANGO. Mango gelé

  1. Es mi postre favorito. Mi mamá me la hacía de mango verde y no duraba nada! Dice que mas tardaba ella en hacerla que yo en comérmela uhmmmmmm deliciosa!
    Gracias por este bello blog, lleno de tips para los que añoramos nuestra tierra!
    Besos!

    • Nada mas delicioso que revivir hermosos recuerdos con un simple bocado de nuestra comida favorita! Gracias por tu apoyo Ana Maria :)

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