Why it works: Mango and sugar work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 561 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Mango Jelly
Ingredients
Directions
Prepare the juice
Peel the mangoes.
Slice the mangoes.
Add the mangoes to 2½ cups of water.
Boil for 20 minutes.
Strain the mixture through double cheesecloth.
Make the jelly
Add gradually 2½ cups of water to wash down the juice.
Add an equal amount of sugar to the juice.
Boil for 10 minutes, or until it jellies when dropped on a saucer and cooled.
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.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Mango + sugartop 22% of all pairsSmell alikelowCooked together561 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mangoes
- Provide the fruit flavour and the body of the juice.
- Sugar
- Adds sweetness and helps the juice set into a firm jelly as it cooks.
The step that matters
Testing for the jelly point. Sugar and the fruit's natural pectin only set when the mixture reaches the right concentration and heat. Stopping too early leaves a runny jelly, while boiling too long makes it stiff and dense. Testing a cooled drop on a saucer shows when it is ready.
“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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