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Mango Jelly

A preserved mango jelly made by boiling mangoes with lime water, sugar, and water, then straining and cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 mangoes

  1. Peel and stone the mangoes, cutting each into four pieces.

  2. Place the mango pieces in a solution of weak lime-water.

  3. Transfer the prepared mango pieces to a large vessel.

  4. Cover the vessel with cold water.

  5. Boil the mangoes until they dissolve completely.

Extract the juice

  1. Strain the liquid without pressing the fruit.

  2. Let the liquid drip overnight.

Make the jelly

  1. Boil the juice in an open preserving pan.

  2. Skim off the scum as it rises.

  3. Gradually add white sugar to taste.

  4. Continue boiling until the jelly is clear and transparent.

  5. Test the jelly by dropping some on a plate.

  6. If it congeals, remove from heat.

Bottle

  1. Fill bottles while the jelly is slightly warm.

  2. Cork the bottles when completely cool.

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.

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.

  1. Mango + sugartop 22% of all pairs
    Smell alikelow
    Cooked 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

Green mangoes
Provide the fruit flesh and natural pectin that lets the juice set into jelly.
White sugar
Adds sweetness and, with boiling, helps the juice thicken into a set jelly.

The step that matters

Testing for set by dropping jelly on a plate. Boiling concentrates the juice and sugar, and pectin sets only at the right sugar and solids level. Overcooking makes the jelly stiff, while undercooking leaves it runny, so testing on a cold plate shows when it is ready to remove from heat.

“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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