I love mangoes in any shape, any color, and any style. Mango marmalade, mango chutney, mango in dal, mango puree, mango shake, mango kulfi – you just name it and I know it’s my favorite. Start March every year, the markets are filled with the green raw mangoes. My mom prepares various types of mango dishes, and I devour them with pleasure. Mango marmalade is similar to all fruit marmalades, but it’s the best. In Bengal we have a saying; Mango is the king of all fruits; if you ask anybody to justify this they will give you a hundred and one reasons.
Raw Mango (Kancha Aam): 2
Sugar (Chini): ½ cup
Red Chili (Sukhno Lanka): 3 – 4
Fennel (Mouri): 2 teaspoons
Sunflower or Vegetable oil (Sada tel): 1 tablespoon
Salt (Laban): 1 teaspoon
- Peel off and cut the mangoes into 3 inches longitudinal pieces
- Mix the mangoes with the salt and keep aside for half-an-hour, pat dry the mango pieces
- Heat oil in a wok, add the dry chilies, throw in the mangoes as the chilies start changing color
- Sauté the mangoes till the upper layer is partially hardened
- In another vessel pour in the sugar with 2 tablespoon of water and heat over low flame
- Add the fried mangoes to the sugar syrup and cook over low flame till the mangoes are soft and the syrup is almost dry
- Roast the fennel seeds and pour over the cooked mangoes
- Keep in an air tight dry container
Mango marmalade can be kept without refrigeration for almost a month, and if you keep it in the refrigerator till will stay longer.
Tips: Never use a wet spoon to take out the marmalade and always keep in air tight container
Enjoy the mango marmalade throughout the summer, it’s good for keeping yourself cool and is a good accompaniment at the breakfast table. Look for more updates on this blog, till then Happy Cooking and Happy Eating .
Sending this post to Srivalli’s Mango Mela ending July 10th, 2009.