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Dessert

Mango Jelly

A preserve made by boiling unripe mangoes with water and sugar, then straining and setting into jelly.

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 the unripe mangoes.

  2. Cut the mangoes, removing the stones.

  3. Place the mango slices in a preserving pan.

  4. Add enough water to cover the mango slices.

  5. Boil gently until the mangoes are soft.

Extract and sweeten the juice

  1. Strain the mixture through a jelly bag or cloth.

  2. For each pint of juice, add 1½ pounds of powdered sugar.

  3. Dissolve the sugar.

Cook and pot

  1. Return the mixture to the preserving pan.

  2. Boil gently, stirring and skimming until clear and no more scum rises.

  3. Pour into pots while warm.

  4. Cover tightly once cooled.

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

Unripe mangoes
Provide the fruit flesh, pectin and tart flavour that set and shape the jelly.
Sugar
Sweetens the jelly and helps it set firm and keep well.

The step that matters

Boil gently, stirring and skimming until clear. Sugar must dissolve fully and the boil must be gentle so the jelly sets clear and firm. Skimming removes scum that would otherwise cloud the jelly and spoil its texture.

“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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