Nostalgic memories of summer holidays in Goa with our paternal grandfather. We would help him pluck the mangoes and nestle them in hay in the storeroom to ripen. Once ready, we relished the mangoes with the juice dripping down our hands and soiling our clothes. Mangada was prepared with the surplus fruit, the pulp extracted and cooked down with sugar in a copper vessel (sottel), stirred continuously with a long thick wooden spoon (dhai). Though the mussarat or monserrate variety are preferred, any fleshy mangoes can be used as long as they are not fibrous. Easy to make, this preserve can be consumed throughout the year, spread on chapatis or bread and eaten for breakfast or at tea time.
The mangada in the picture was made by Angela, my sister-in-law (John’s brother’s wife) who also shared her recipe. She flavours the jam with cloves that act as a natural preservative. The high content of phenolic compounds in cloves have antioxidant properties that deters the growth of fungus and bacteria. Sugar aids in gelling, preserving and flavouring. For a longer shelf life, it is best to refrigerate the jam.
Did you know:
The mangada in the picture was made by Angela, my sister-in-law (John’s brother’s wife) who also shared her recipe. She flavours the jam with cloves that act as a natural preservative. The high content of phenolic compounds in cloves have antioxidant properties that deters the growth of fungus and bacteria. Sugar aids in gelling, preserving and flavouring. For a longer shelf life, it is best to refrigerate the jam.
Did you know:
- According to the Indian Council of Agricultural Research, Goa had 100 varieties of mangoes with some of the rarest species becoming extinct.
- The Portuguese word “manga” means “mango”.
- The king of fruits, mango is also the national fruit of India.
Copper Vessel (Sottel) & Wooden Spoon (Dhai)
Mangada (Goan Mango Jam)
(Yields about 1 kg)
Ingredients:
4 cups of pulp from ripe mangoes (preferably mussarat or monserrate)
2 cups of white granulated sugar
6 cloves
Method:
Wash the mangoes, cut lengthwise on either side of the pit. Score each half lengthwise and crosswise. Open the halves as shown in the above picture. With a knife cut the pieces as close to the peel. Transfer to a blender, puree and then pour in a heavy wide-bottomed pan. Place on the fire and cook for 15 to 20 minutes stirring continuously with a flat wooden spoon.
Then, add the sugar and keep on stirring until the jam starts to thicken and reduces to half the quantity. At regular intervals, with a table knife try to remove the mixture that sticks all around the pan and on the wooden spoon. The mixture thickens in 40 to 45 minutes. At this stage, incorporate the cloves and when the jam leaves the sides of the pan, remove from heat.
To check for doneness, take some jam in a metal spoon, raise it above the pan and tilt the spoon slightly. If the mixture runs or drips down easily, it is not ready. The jam is done when it forms a sheet that hangs from the spoon. Overcooking will caramelize the sugar, change the colour and taste. Also, harden the jam on cooling.
Transfer jam with the cloves into sterilized jars. Refrigerate for a longer shelf life.
Spread jam on chapatis or bread, discarding the cloves.
Note:
(Yields about 1 kg)
Ingredients:
4 cups of pulp from ripe mangoes (preferably mussarat or monserrate)
2 cups of white granulated sugar
6 cloves
Method:
Wash the mangoes, cut lengthwise on either side of the pit. Score each half lengthwise and crosswise. Open the halves as shown in the above picture. With a knife cut the pieces as close to the peel. Transfer to a blender, puree and then pour in a heavy wide-bottomed pan. Place on the fire and cook for 15 to 20 minutes stirring continuously with a flat wooden spoon.
Then, add the sugar and keep on stirring until the jam starts to thicken and reduces to half the quantity. At regular intervals, with a table knife try to remove the mixture that sticks all around the pan and on the wooden spoon. The mixture thickens in 40 to 45 minutes. At this stage, incorporate the cloves and when the jam leaves the sides of the pan, remove from heat.
To check for doneness, take some jam in a metal spoon, raise it above the pan and tilt the spoon slightly. If the mixture runs or drips down easily, it is not ready. The jam is done when it forms a sheet that hangs from the spoon. Overcooking will caramelize the sugar, change the colour and taste. Also, harden the jam on cooling.
Transfer jam with the cloves into sterilized jars. Refrigerate for a longer shelf life.
Spread jam on chapatis or bread, discarding the cloves.
Note:
- Cloves can be substituted with 1 cinnamon quill (3-inches long).
- Reducing the quantity of sugar may prevent the jam from gelling. Also, sugar acts as a preservative.
- You will need 2 or 3 large mangoes for 4 cups of pulp. Each mango weighing about 525 grams.
- To make mango candy, increase the sugar to 3/4 cup for 1 cup of pulp. Continue to cook until the mixture comes to the centre adding 1 tablespoon ghee. Remove onto a greased board or plate and set aside to cool. Cut into desired shapes (square or diamond).
