Mango value addition


Mango value addition

Mangoes are perishable goods that losses it’s freshness within a short time.Due to this value addition comes in so as to promote the fruit’s taste ,flavor and also the shelf life being the co-reason.

The following are some of the ways mangoes can be added value

1.Mango candy

  • Candies are generally referred to as sweets or confectioneries. It is a familiar food treat available in different varieties and flavors.

  • This type of candy comes under the hard candies category; they are hard in texture, which the mango pulp is boiled till hard.(no added additives or preservatives)

  • They are left to cool in the trays, after which they are cut into different sizes and shapes.
  • Bars are packed in cellophane.


2.Mango juice

  • The  ripe mangoes are first peeled and cut into small pieces
  • The blender is then filled with banana chunks. Sugar and milk are then added (milk is added to improve the taste and water to make it a low calorie juice).
  • All the ingredients are then blended together until smooth puree.
  • More milk is added and blended again for 30 seconds.
  • Consistency is checked and water added and mixed to the juice to make it light.
  • Serve it cool.

3.Dried mango

  • Chose mangoes that are ripe but not yet soft.
  • Peel the fruit.
  • Cut the flesh into strips just a few mm. thick.
  • Dry these in the sun (it can be sun dried)
  • The dried mangoes are ready when they feel like rubber.
  • The dried mangoes can be stored in plastic bags if available. If not store them in pots or gourds with lids.

4.Mango Chutney/pickles

  • Put three cups of vinegar and three cups of sugar into a pan and heat until the sugar has dissolved.
  • Peel the green fruit.
  • Cut the flesh into small cubes or slices.
  • Add the cut fruit to the pan with one cup of chopped onions if available.
  • Boil for 20-30 minutes, stirring occasionally.
  • When the mangoes are soft add salt pepper, chopped mint and two teaspoons each of ground ginger, cinnamon (any other spices that you like).
  • serve the delicacy warm.


5.Mango jam

  • The Mangoes are sliced into very thin pieces and blended. The puree is then put in a clean bowl.
  • The sufuria is then filled up with 1 cup of sugar and then stirred continuously under medium heat until the sugar turned brown.
  • Once it turns brown, 1/3 a cup of water is added and left for some time for the crystallized sugar to melt and mix with water. After that the Banana puree is added and stirred to mix with the solution.
  • Stirring continues until no banana pieces are seen, helps to dissolve the banana soluble.
  • A test is done so as to know if the jam is ready by dropping a drop of the jam in a cup of water. If the jam dissolves, then it is not yet ready and therefore is to be left to cook for some time.
  • After testing and finding out that the jam is ready, it is put in a container and left to cool


6.Toothpaste Out of Mango Seed

  • Mango is valued as a dentifrice to heal the gums and soothe toothaches. The benefits of mango seed may be due to the antibacterial properties it possesses, the seeds from all varieties of mangoes "inhibit growth of both gram negative and gram positive bacteria." If you have an Asian grocer in your town, you may be able to buy mango seed powder.
  • Procedure
  • Pry open the fibrous, white, outer seed husk, using a spoon or butter knife, to access the smooth, inner seed. Remove the inner seed and discard the husk.
  • Set the seed in a shady, warm area to dry. It takes about a week for the seed to completely dry. When it is dry, it will look shriveled and leathery and will sound hollow when you tap it.
  • Grind up the dried seed using either a mortar and pestle or a food processor, until it is the consistency of corn starch or flour.
  • Store the powdered mango seed in a glass jar.
  • Brush your teeth with the mango seed powder. To use the mango seed powder as toothpaste, pour a small amount of the powder into the palm of your hand. Moisten your toothbrush with water. Dip the moistened toothbrush in the powder that is in the palm of your hand. The powder will stick to the moistened toothbrush bristles. Brush your teeth as you would with ordinary toothpaste. Rinse your mouth and toothbrush with water when you are done.

7.Mango wine

  • Bring water to boiling
  • When the water boils, add the sugar to the water. Stir the hot water to make it absorb more sugar until it becomes syrupy.
  • Let it cool a bit, and then pour the liquid on the mashed mango inside the fermentor.
  • Add yeast nutrients together with the mixture in the fermentor.
  • Cover the fermentor and leave it at room temperature for 24 hours. Then add the pectin enzyme. Leave it again for 12 hours.
  • Add the wine yeast. Let yeast do its work for 10 days.
  • Squeeze the straining bag 2-3 times a day for ten days. On the tenth day, squeeze the straining bag till dry, then discard the bag and the pulp. Let everything settle overnight.
  • Siphon the mixture to the secondary fermentor. Sieve the mixture
  • Store the liquid (wine) in cool place or refrigerate it.



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