CANNED MANGO SLICES RECIPES
HOW TO CAN MANGO - PRACTICAL SELF RELIANCE
Take any fresh or frozen mango and turn it into shelf-stable home canned mango.
Provided by Ashley Adamant
Number Of Ingredients 4
Steps:
- Slice the peeled and seeded mango into chunks or leave them in large halves. Pack the mango into mason jars, leaving 1/2 inch headspace.
- Add 1/4 cup of lemon juice to each quart or 2 Tbsp of lemon juice to each pint to ensure proper acidity. Set the jars aside and while you make a canning syrup.
- Bring sugar and water to a boil on the stovetop. Stir to dissolve the sugar.
- Pour the boiling syrup over the mangoes in canning jars. Remove air bubbles with a plastic utensil. Seal the jars with 2 part lids.
- Process in a water bath canner. Process times are 15 minutes for pints and half-pints, and 20 minutes for quarts.
EASY MANGO COBBLER | JUST A PINCH RECIPES
With just the right amount of sweetness this mango cobbler is a real treat! We opted to simmer fresh mangoes to make our own juice and the results were terrific. The juice caramelizes atop the cobbler while it bakes, making the top crispy... and absolutely divine.
Provided by Lucy Apostol @lovelucy
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- Cream together softened margarine and sugar. Add milk and vanilla extract. Beat until combined.
- Sift flour, baking powder and salt.
- Add alternately dry ingredients with wet ingredients. Beat well until smooth. Pour batter into 9x9 inch cake pan.
- Place the mangoes over batter. Pour juice.
- Bake at 375 F for 45 minutes or until tester comes out clean. Serve with whipped cream or ice cream.
- Note: For fresh mangoes - Peel skin of 4 mangoes (halved) and simmer for a few minutes with 1 cup water and 1/4 cup sugar. Use it's liquid for juice. Fresh mangoes that were simmered are juicier than the canned ones. Canned peaches are also great for this recipe. I prefer to use fresh mango, though.
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