Mango flesh, halves, scoop or tidbits that are preserved in concentrated syrup and packed in cans or bottles must be at the rare ripe (early ripening) stage of maturity. The fruit should have a crisp and succulent texture, pleasing flavor and attractive, natural color. The seed should be small and the fruit must be uniformly ripe.
Mango Tidbits in Syrup
10 kg. table ripe mangoes
2.5 kg. sugar/ 1 cup water
calcium chloride (food grade)
1. Wash mangoes to remove dirt.
2. Slice mangoes into tidbits.
3. Place in a sterilize bottle and leave a space at the neck portion of bottle.
4. Prepare syrup: 1 part sugar to 1 part water. Boil.
5. Add 3/4 tsp. calcium chloride for every 4 and 1/4 cups syrup.
6. Pour syrup in bottles or jars containing mango tidbits, leaving 1/4 inch from the neck of the bottle. Place cover on of bottle.
7. Heat or simmer in a casserole temperature reaches 82 degree Celsius (near boil).
8. Cover loosely.
9. Boil to 100 degree Celsius for 25 minutes. Store in a cool dry place.
10. Close cover tightly and turn the bottle up-side down.
11. Store in a cool dry place.
Source: Prepared at the Agricultural Training Institute (ATI) by Kristina Mae R. Ombao (managing editor and desktop publishing artist), Antonieta J. Arceo (editor), Virginia de la Fuente (subject matter specialist), Roberto T. Masbang and Editha S. Vinuya (editorial consultants) Asterio P. Saliot, MNSA and Alberto B. Maningding, MNSA and Evelyn Aro-Esquejo, Ph.D. (advisers)
Department of Science and Technology. Basic Methods in Mango Processing.
For more information, please write or call: Agricultural Knowledge Management Division AGRICULTURAL TRAINING INSTITUTE
ATI Bldg., Elliptical Rd., Diliman, Quezon City Trunkline: (63-2) 929-8541 to 49 Fax Number: (63-2) 926-4623