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Dessert

Preserved Mangoes

Mangoes are peeled, packed in jars, covered with a sugar‑water syrup, steamed until tender, then sealed.

From an old cookbook · modernised transcription
By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 · From a historical cookbook (Internet Archive) · 2 ingredients
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Preserved Mangoes

Ingredients

Directions

Prepare

  1. Peel the skin from mangoes that are a little under ripe.

  2. Place them in glass jars and cover with syrup made of 2 parts sugar to 4 parts water, then adjust the covers loosely.

Steam and seal

  1. Place the jars in a steamer and steam until tender, adding more syrup if necessary.

  2. Seal tight.

By Alexander, Agnes B. (Agnes Baldwin), 1875-1970. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Mangoes (in the method)
Fruit that softens into a tender texture when steamed in the syrup.
Sugar
Adds sweetness and, in the syrup, helps preserve the fruit.

The step that matters

Keeping the mangoes covered by syrup while steaming. Fruit left exposed above the liquid can dry out and discolour. Adding syrup when needed keeps the pieces submerged so they soften evenly and stay moist.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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