Make your mangoes outlive summer

“How many have you eaten today?” is the primary chorus for mango lovers across the nation. They wait in anticipation all 12 months, for the fruit to reach, and when it does, present their love for it in a number of methods. Eat it with ice cream, custard or with curd rice, as is completed in some houses. Or relish it by itself, as a fruit chopped and chilled. The combos for mangoes are a dime a dozen, however solely for so long as it’s in season.

When the mango season is over, what can one do?

As it seems, one can do so much, particularly whenever you want mango purée to make your speciality mousse, or for your secret cheesecake recipe. The first step to comply with whereas freezing mangoes, at all times, is to scrub and wipe them with out peeling.

Tips and tips:

Frozen complete: If one does probably not take care of the appears to be like, then mangoes with the peel will be shoved into the freezer in a ziplock bag. It will lose outer attraction and take up quite a lot of area. This will be finished if you’re freezing one or two mangoes solely.

Frozen uncooked: Lots of people use uncooked mangoes as a souring agent of their curries whereas cooking or for desserts. The finest strategy to freeze uncooked mangoes is to chop them into slices after peeling and allow them to sit on a tray coated with a fabric or parchment paper to soak the additional moisture.

When you do that, guarantee that the items both overlap or contact one another. After about 20 to 30 minutes have handed, place the tray/plate within the freezer. Let them chill for 2 or three hours. After they’ve chilled fully, collect the items and retailer in a ziplock bag or hermetic field.

Mango cubes: Cut them into cubes of required measurement. Spread them on a tray such that the cubes don’t stick to one another. Place the tray within the freezer and freeze for 3-Four hours. Once frozen, collect all of them and gently place frozen mango cubes in a ziplock bag and retailer within the freezer.

All-time purée: For the purée, take agency but ripe mangoes. Peel and chop them, blitz them in a meals processor with sugar. Let it cool at room temperature, then switch to hermetic containers. Sugar acts as a preservative and lets you scoop out the required portion as soon as it’s frozen.

Pro tip: When storing mango purée, add two or three tablespoons of sugar per mango.

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