Thursday, 3 May 2018


The season is now in full swing and all the varieties of mangoes are available in the markets. For this delicious recipe you want to buy some larger mangoes, preferably those with a pink blush, because they are less fibrous. It is important to buy the fruit just ripe or slightly under. If the mangoes are fully ripe they have the tendency to lose their shape during storage.

To bottle the fruit for storage you will need jars which can be vacuum-sealed, and a large pot to accommodate the jars for sterilizing. A proper preserving pan is an advantage but not a necessity. You will also need a pair of rubber-coated tongs to lift the jars into and out of the pot.

If you are using a regular pot, line the bottom with a clean dishtowel and place an inverted plate on top, because the jars must not stand on the bottom of the pot directly.

Delicious mango compote

Fresh mango cut into bite sized pieces

Place fruit tightly into jar without squeezing
Next you need to prepare a sugar syrup to cover the fruit. The amount of sugar depends on the sweetness of the mangoes but should not be less than 300 g of sugar to a litre of water. If the sugar is too much the fruit will have a tendency to float which must be avoided.

For this recipe I used the amount given above, allowed it to boil for three minutes and then added the fresh juice of one lemon, which makes the syrup quite special.

Hot syrup covers the mangoes

Closed jar with rubber seal in place
These are the step by step pictures. Done correctly you will have jars and jars of utterly delicious mango compote when fresh mangoes are not available! And now for the recipe:


750 g mango cubes, 300 g sugar, 1 l water, juice of one lemon


2 preserving jars [500 ml capacity each] with seals, preserving pan or pot large enough to hold the jars. For a regular pot a dishtowel and plate to fit inside the pot are needed. Tongs for lifting the jars and a smaller pot to make the syrup.


Sterilize jars with the oven method. 
Wash, peel and cut mangoes into bite sized pieces and fill jars up to the neck. Add the water and sugar to a small pot, bring to boil and simmer for 3 minutes. Turn off the heat and stir in the lemon juice. Pour over the fruit in the jars to cover completely. Clean the rims, place the seals on and close the lids.
If you are using a preserving pan follow the maker's instructions and keep the jars in for 20 minutes after sterilizing temperature has been reached.
If using a regular cooking pot place a dishtowel on the bottom and an inverted plate on top to prevent the jars from having direct contact with the pot bottom. Put in your jars and fill with hot, not boiling, water to just cover. Cover pot and bring to boil, then reduce heat to simmer for 20 minutes. Turn off the heat and allow jars to remain in the water for another 20 minutes. Then lift them out with rubber-coated tongs onto a dishtowel-covered tray and leave undisturbed for 24 hours. Then check if the seals are airtight. If not, repeat the sterilizing process, but only for 5 minutes. Otherwise place jar in the fridge and consume the fruit within a week. But if the seals are tight store the jars in a cool, dark place. Your compote can be kept for at least 6 months. 
The quantity given can easily be multiplied to take advantage of a plentiful supply of mangoes in season! The quantity given for the syrup should be enough for 4 jars.

Vacuum sealed and ready for storage

1 comment:

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