Delicious in Season-----【homemade Mango Sauce】
1.
Wash the mango and peel off the skin.
2.
Remove large pieces of pulp.
3.
Put the pulp into the cooking machine to make a sauce and pour it into a casserole.
4.
The remaining pulp on the mango core can also be removed in small pieces.
5.
Add the mango flesh that has been beaten into a sauce. (The small pieces of mango flesh removed from the core are added in order to eat the flesh in the jam, or you can leave some of the flesh directly and cut into small pieces and add it)
6.
Squeeze in 1 lemon juice, mix well, add rock sugar, boil on high heat and turn to low heat, and stir while boiling to avoid muddy pot.
7.
Wait until the jam is fine and sticky. Put it into a sterilized airtight container, cool it, put it in the refrigerator, and consume it as soon as possible.
Tips:
Poetry heart phrase:
1: Use fresh and intact fruit when making jam. When boiling, simmer slowly on low heat, and keep stirring to avoid muddy pot.
2: Lemon juice can enrich the taste of mango jam, so it 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 there is no rock sugar, it can be replaced with white sugar.
3: It is best to put the prepared mango jam in a sealed glass bottle, and the container should be washed clean, boiled in boiling water for about 10 minutes, and then dried. If the container is not handled properly, it will cause the growth of bacteria and easily lead to the deterioration of the jam.
