1. Prepare fresh, ripe mangoes, but don’t rot.
2. Dice the mango, add sugar and lemon juice and maltose syrup, mix well.
3. I put it directly into the bread maker and follow the bread maker jam program. Those who don’t have a bread maker can cook it in a glass pot or an enamel pot: put the mango grain mixture for half an hour to produce some juice, mash it slightly, if you like pure Use a blender to mash the jam. Then simmer on a low fire. When the soup gets more and more, add the soaked gelatine slices. Continue to simmer on a low fire to make it viscous, stirring constantly during this time to avoid sticking to the pot. You can enjoy it when you're done~
4. This is the mango roll cake I made with mango jam.
5. Mango mousse cake.
Tips:1. Gelatine slices play a role in making the jam more viscous, you can leave it if you like to eat a little thinner.
2. If you can't eat it right away, you can put it in a sterilized glass bottle (start to scald and dry), and put it in the refrigerator for about 2 weeks after being sealed.
