Green Mango Nectar Recipe

Ingredients:
- 1 kg green mango
- 2 cups refined sugar
- 1.5 g ascorbic acid per liter of mixture
- 0.3 g sodium benzoate per liter of mixture

Materials:
- Weighing scale
- Knife
- Blender
- Measuring cup
- Sterile bottles
- Thermometer

Procedures:

1. Select and weigh sound mature green mangoes.
2. Pare. Slice into small pieces.
3. Pass through a blender adding 1/2 cup water for every sliced mango.
4. Prepare syrup by boiling one cup sugar and one cup water.
5. For every cup of mango puree, add 1/2 cup syrup.
6. Add ascorbic acid and sodium benzoate (optional) to the mixture and mix well.
7. Heat for 1 to 2 minutes at 75-80^oC.
8. Pour in dry sterile preserving bottles. Remove air bubbles. Cover tightly.
9. Pasteurize for 15 minutes at 83^oC.
10. Check for air tightness.
11. Label and store in a cool dry place.

Direction for use:
For every cup of mango nectar, add 1-1/2 cups cold water.

Mango Puree Recipe

Ingredients:
- 10 kgs firm ripe mangoes
- 25 g citric acid

Materials:
- Stainless steel knife
- Stainless steel stock pot
- Chopping board
- Stainless steel peeler
- Stainless steel mixing ladle
- Sterilized jars
- Blender or food processor
- Thermometer

Procedures:

1. Wash mangoes thoroughly. Peel using the stainless steel peeler.
2. Scrape the pulp and homogenize in a blender to a smooth perre.
3. Heat the puree in a stainless steel stock pot with constant stirring.
4. Add citric acid and continue stirring.
5. Pack the puree in bottles while hot and process in water bath for 30 minutes.
6. Air cool and store.

Source: maidon.pcarrd.dost.gov.ph – Bureau of Plant Industry (BPI) – National Mango Research and Development Center (NMRDC) San Miguel, Jordan, Guimaras

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