For me there is only and only one mango wins in taste, texture and colour, that is of course the king of mangoes, Alphonso!
Growing up having alphonso was a luxury and sometimes we wouldn’t get the best quality, once in a while they used to be a bit tart. So my mum came up with this amazing way of consuming them and that was this preserve.
This alphonso mango preserve goes so well in your ice creams, shakes, with ricotta cheese on a toast and it is very easy to make. It doesn’t have any preservatives if you are health conscious. You can store it in the fridge for up to 2 weeks, if you want to enjoy it the whole year perhaps store it in the freezer.
I make it with alphonso mango but you can use any variety of your liking. Since this recipe is inspired by my mum I like to add saffron in it but you can skip that.
So this is how you make this recipe.
- 1 kg alphonso or your choice of mango cut in large dice
- 150g white sugar
- 120ml water
- 20ml lime juice
- 1 tsp saffron
- 1 tsp vanilla powder or paste
- ¼ tsp salt
- 2 cloves
Peel and chop the mangoes in large dice. Get all the puree from the stones by adding ½ cup water to it. Mix 50g sugar with the mangoes and puree.
Heat water, cloves, rest of the sugar and lime juice together. Let it come to 130C temperature. Add in the mangoes and puree, mix well. Continue to cook for 45 minutes to 1 hour on medium low flame. The consistency should not be too runny.
Add in the vanilla powder and saffron in last 5 minutes. Cool completely and store in sterilised glass bottles.
Store it in a fridge up to 3 weeks or in the freezer for 6 months to a year.