Mango juice - how to prepare and store for the winter. Mango puree What you will need

Mango juice is a healthy and refreshing drink, and in Europe it has surpassed even apples and bananas in popularity. After all, mango is a unique fruit; it is edible at any stage of ripeness. So, if you bought unripe mangoes, don’t be upset, but make juice from them for the winter.

Mango juice is sold in stores, but it is too watery and its benefits are very questionable. It’s better to make the juice yourself, especially since it’s very simple.

When choosing a mango, do not look at the color of the peel, it can be different. Choose with your nose. If the fruit does not smell at all, it means it is unripe. If you can clearly smell the fermentation, alas, it is already overripe. If mango has a pronounced, pleasant fruity aroma, this is exactly what you need.

Take 1 kg mango. Ideally, they will be of different degrees of maturity.

• 0.5 l of water;
• 200 g sugar.

Wash the fruits, wipe them dry, peel them and remove the pit.

Cut the mango into pieces and place in a blender bowl. Grind the pulp until you obtain a homogeneous puree. You can use a juicer, in which case the pulp can be used for cooking.

Juice with pulp is the healthiest, therefore, it is not recommended to strain it.

Add water, sugar to the puree and put the juice on the fire. Boil the mango juice, immediately pour it into bottles and cover with lids.

In the same way, you can make mango juice along with apple, pineapple, or any other juice to diversify the taste and make it more exotic.

How to make mango juice, watch the video:

What can be prepared from mangoes - we offer 10 delicious recipes from the magazine website

An exotic fruit, mango has long gained wide popularity and won many fans around the world. In its homeland, India, it is considered a national plant; it is even called the “king of fruits.” It was not by chance that mango received such universal love. It has an amazing sweet aroma, and those who have never tried it often wonder what its taste can be compared to. But in reality, the sweet tropical mango is like no other fruit. Its admirers point to the presence of flavor notes of banana, lemon, peach, melon and, of course, the famous pine shades, which give the fruit a refreshing taste.

Mango is increasingly appearing in culinary recipes as one of their main ingredients, because such an unusual ingredient can turn any dish into a real mystery. Its incomparable aroma and taste will transform a simple dessert or salad into a stunning culinary masterpiece, and tasters of mango dishes will puzzle over its composition for a long time. Since this amazing fruit comes from hot tropical countries, it is often used in the preparation of refreshing desserts and drinks. This could be juices, ice cream, or, for example, such a refreshing dish for summer days as Sicilian granita - fruit ice.

Recipes with mango

Recipe 1.

Ingredients: 300 g lean smoked meat, 300 g mango, 220 g cherry tomato, 240 g Chinese cabbage, bunch of greens, salt, green onions, ground pepper. For dressing we use low-fat sour cream or mayonnaise.

Cut the meat and pitted and peeled mango into strips. Shred the cabbage. Cut the tomatoes into quarters or halves. Chop greens and green onions. Combine the chopped ingredients, add salt, spices, sour cream, mix. Decorate the finished mango salad with parsley leaves.

Recipe 2.

Ingredients: 200 g lamb, 1 large onion, salt, 1 medium mango, 1 bell pepper, half a medium zucchini, 8 peeled shrimp, 5 tbsp. l. soy sauce, 4 tbsp. l. olive or sunflower oil, 2 tsp. sugar, 3 tsp. lemon juice, 55 g butter, pepper.

Prepare the marinade. To do this, add lemon juice, sugar, and ground black pepper to the soy sauce. Then we peel the mango and cut it into small cubes. Cut the peeled bell pepper, zucchini and lamb into small strips, chop the onion. Place the meat, mango and a mixture of onion, zucchini and bell pepper into three containers separately. Pour marinade over all these ingredients and leave for 25 minutes. After this, mix butter with vegetable oil in a frying pan, heat it up and fry the chopped products one by one without marinade. First, fry the mango pieces for 3 minutes and put them in a salad bowl, then the onions, peppers and zucchini. When all the vegetables acquire a golden color, add them to the mango. At the end, fry the meat until cooked. Mix the prepared ingredients and place the shrimp in a hot frying pan. Fry them on both sides, then pour in the marinade and bring the contents to a boil. Pour the hot marinade over the salad.

Recipe 3.

Ingredients: 2 mangoes, 1 avocado, 200-250 ml natural yogurt, mint leaves, 0.5 tsp. cocoa powder or 20 g dark chocolate for decoration.

Peel and pit mangoes and avocados. Cut and grind in a blender. Pour yogurt into the resulting mixture, preferably homemade without additives. We choose the required amount of this fermented milk product depending on how thick the soup we want to get in the end. Then whisk all the ingredients together again. Pour the finished puree soup into a bowl, sprinkle with cocoa powder or grated dark chocolate, and decorate with mint leaves.

Recipe 4.

Ingredients: 500 g turkey, 1 mango, 1 onion, 350 ml meat broth, 400 ml coconut milk, 15 g ginger root, 3 cloves garlic, 1 tbsp. l. chopped curry, 1 tbsp. l. turmeric, cayenne pepper, 1.5 tbsp. l. vegetable oil, garam masala, salt.

Cut the meat and mango into small cubes. Fry the turkey in hot oil and add salt. Add chopped onion and leave in the pan until golden brown. Then place the meat with onions and chopped mango in a saucepan, add the milk mixed with the broth and leave on low heat. Chop the garlic and ginger using a knife. 10 minutes after boiling, add spices, garlic, ginger. Leave for 10 minutes. Serve with a side dish - rice or vegetables.

Recipe 5.

Ingredients: 8 large shrimp, 1 mango, 2 tbsp. l. vegetable oil, 2-3 tbsp. l. honey, 20 g ginger root, 3 cloves of garlic, salt, curry, ground pepper.

We clean the shrimp so that part of the shell remains on the tails. We remove the vein by making a cut along the back with a knife. Peel the ginger and grate it on a fine grater. Grind the garlic using a crusher. Heat the oil in a frying pan and add ginger, curry, garlic, pepper, salt and honey. Add shrimp to the resulting mixture. Leave them covered for 10 minutes, turning them over and stirring the sauce occasionally. Peel the mango and cut into slices. We decorate the dish in the form of sailboats: mango pieces will serve as the base, and a shrimp connected at both ends with a skewer will serve as a sail.

Recipe 6.

Ingredients: 4 mangoes, 200 ml high fat cream, 100 g sugar, 2 tbsp. l. citrus zest, 100 g condensed milk, a pinch of salt.

Chop the peeled mango and grind it in a blender. Beat the sugar with the cream using a mixer - you should get a non-falling foam. In a plastic container, mix mango puree with condensed milk and citrus zest. Then carefully add the whipped cream with sugar and mix clockwise. Place the resulting mixture in the freezer for 7 hours. Arrange the ice cream in portions and garnish with a sprig of mint.

Recipe 7.

Ingredients: 2 medium-sized mangoes, 1/2 lime, 50 ml water, 100 ml orange juice, 1 tbsp. l. sugar, mint.

Peel the mango, remove the pit, cut and grind with a blender. Add sugar to the water and stir until dissolved. Add orange juice. Squeeze out the juice from the limes. Mix all ingredients and beat with a blender. Pour the resulting mass into a shallow, wide container. Place it in the freezer for 3 hours, stirring the granita every hour. After the time required for the dish to freeze has passed, scrape the surface with a fork to form crushed ice.

Recipe 8.

Ingredients: 2 mangoes, 2 bananas, 2 eggs, 2 egg whites, 300 g mascarpone, 250 ml heavy cream, 45 g almonds, 25 g wheat flour, 220 g crushed brown sugar, 10 g gelatin, 20 g butter, 1 lemon , 100 ml of water.

Melt the butter. Grind the almonds with a blender. In a container, mix 50 g of sugar, chopped almonds, 2 yolks, 1 white. Beat the resulting mixture until white. Add flour and knead the dough. Using a mixer, beat 3 egg whites and carefully fold them into the dough. Then add the oil, cooled to room temperature, and mix. We cover a wide baking tray measuring about 300x400 mm with parchment paper, onto which we pour the dough. Distribute it over the entire surface. Heat the oven to 200 degrees, bake the biscuit for 10-15 minutes.

When the biscuit is ready, you need to check whether it lags behind the paper, and then roll it together with the parchment into a roll. Let's prepare the cream: beat 100 g of sugar with cream, and then again, adding mascarpone to the mixture. Unwrap the cooled sponge cake and spread with ¼ of the cream. On the edge of the spread sponge cake, place bananas cut lengthwise into quarters and half a mango cut into strips. We wrap the roll by cutting off one turn of the sponge cake with fruit, which we will use to prepare the dish.

We dilute the gelatin according to the instructions on the package. Cover a mold slightly larger than the size of a banana roll with film. Beat the remaining cream with gelatin. Transfer half of this mass to the prepared form. Leave for 35 minutes in a cool place. Then place the roll on top and fill with the remaining cream. Place in the refrigerator for a couple of hours.

Prepare the sauce: grind the peeled mango with lemon juice and 70 g of sugar in a blender. Pour mango sauce over the frozen dessert, cut into portions.

Recipe 9.

Ingredients: 200 g wheat flour, small mango, 90 g butter, 140 g sugar, 130 ml heavy cream, 2 tbsp. l. linden honey, 5 eggs, a pinch of salt.

Sift the flour. Add oil, 1 egg, salt. Mix the dough using a blender. We put the resulting dough into the mold, make small holes in it with a fork and put it in the freezer for about 60 minutes. Peel the mango, chop it and grind it in a blender. Add sugar to the mango puree and beat in a blender. Then beat the eggs into the mango-sugar mixture, add honey and cream. Beat again.

Preheat the oven to 170 degrees. Bake the frozen crust for 10 minutes without filling. Then pour the mango puree on top and leave in the oven at the same temperature for half an hour.

Recipe 10.

Ingredients: 500 ml milk, 1 mango, 1 tbsp. l. honey, 0.6 tsp. cinnamon, mint leaves for decoration.

Boil the milk and cool it in the refrigerator. Peel the mango and cut half the fruit into cubes. Grind the chopped mango using a blender to a smooth puree. Add honey and half the cinnamon, pour in the milk. Beat with a mixer at maximum speed. Pour the finished drink into glasses, sprinkle with the remaining cinnamon, garnish with a mint sprig and mango slices.

Exotic mango has taken pride of place in the kitchens of many housewives not only due to its amazing taste, but also due to the presence of unique beneficial properties. Thus, in Indian folk medicine it was used to treat heart ailments. This is understandable, because mangoes contain a large amount of potassium, making mango juice useful in the prevention of atherosclerosis and high blood pressure.

The tropical fruit is rich in carotene, vitamins, antioxidants, and nutrients. Its use helps reduce cholesterol, improve metabolism, restore vision, and relieve nervous tension.

Introducing a new dish into a baby’s diet is an important step in his life. To grow strong and healthy, they need to be well fed with the right foods. This recipe makes 24 standard frozen cubes (30 grams each)

Steps

1 Preparing the mango

1. 1 Wash the mango. Rinse 4 mangoes under running water to remove any dirt.
2. 2 Peel and core the mangoes. Using a serrated vegetable peeler, remove all skins. Cut the fruit in half and try to cut out as much of the flesh as possible.
3. 3 Slice the mango. Cut each mango into wedges or 1-inch pieces. Keep the pieces small so they cook faster and are easier to puree.

2 Steam and puree

1. 1 Prepare a saucepan. Measure and pour about 1 cup (250 ml) water into a large saucepan. Set up a steamer like a sieve in the pan. The steamer must be the right size for the pan.
2. 2 Place the mango pieces in the steamer. Make sure the pieces are evenly distributed throughout the steamer and not piled up in the middle. Cover the pan with a lid.
3. 3 Steam the mango. Bring the water to a boil. Reduce heat and let fruit cook for 5 minutes. Save liquid for puree.
4. 4 Let the mango cool. Remove the pan from the heat and let it sit for 5 minutes. You can tell when a mango is ready by how easily it mashes with a fork.
5. 5 Place the mango and juice in a food processor. To make mashing easier, add 2-4 tablespoons of liquid from the pan.
6. 6 Make a puree. Bring the mixture to a smooth texture. Stop halfway through the process, scrape the sides of the mango, and finish mashing.
   • To make juice, strain the puree through a strainer and separate the pieces, making the juice drinkable.

3 Freezing and storage

1. 1 Place the puree into ice cube trays. Using a tablespoon, spoon the puree into the molds, not reaching the edge.
2. 2 Freeze the puree. Place the molds in the freezer and freeze overnight.
3. 3 Prepare freezer bags. Use a permanent marker to label the bags - what food is in the bag and the date it was frozen.
4. 4 Place frozen cubes in bags. To remove the cubes from the mold, hold them under running hot water or gently bend them back and forth.
5. 5 Place the bags in the freezer. Frozen baby food can be stored for about 2 months. Thawed food should be stored in the refrigerator for no more than 2 days. Take out only as much food as you need from the freezer.

• Instead of steaming the fruit, microwave it in microwave-safe containers on HIGH for about 3 minutes.
• Always consult your pediatrician before introducing a new food into your baby's diet. Mango can be given to babies starting from 8 months.
• To avoid the spread of bacteria, throw away baby food that your baby starts eating and doesn't finish, or if baby food has been left at room temperature for more than an hour.

What you will need

• Serrated Peeler
• Sharp knife
• Cutting board
• Large saucepan
• Steamer in the form of a sieve
• Freeze bags
• Food processor
• Tablespoon

After the child reaches 6 months, mothers, on the advice of pediatricians, begin to actively introduce complementary foods. Usually these are vegetables or, which are typical for our region. Having met many of them, many have a desire to pamper their child with something exotic. In this case, mango puree will be a good choice. It is tasty and contains many useful substances.

Although pediatricians advise parents to buy ready-made purees in jars, some parents are eager to prepare food for their children themselves. The recipe for them is given below. It is prepared very simply, like any other.

The main thing is to choose the right fruit: A ripe fruit should have a red-yellow color and should not be too hard. Mango puree can be made raw or cooked. But for the first acquaintance, it is preferable to give the child stewed fruit to avoid unnecessary colic and bloating in the tender tummy.

Mango puree recipe for children:

1. Ripe fruits look something like this. Perhaps they also differ in variety. But in this recipe the following mangoes were used.

2. Peel the thick skin of the mango and remove the large bone from the center. Cut into pieces and place in a blender bowl.

3. Add a couple of tablespoons of clean water and twist into a uniform mass - puree.

4. Place in a small saucepan and simmer the puree on the stove for a few minutes. After heat treatment, mango does not lose its rich yellow color and looks very appetizing.

5. Cool the mango puree to room temperature and place it in a baby bowl.

Bon appetit!