mankurad is very popular among local people here...but i like mangilal more then it...
Any mango can be used for making mango jam but there a variety of mango called "Mussarat", if this type of mangoes are used for jam, jam becomes more tasty . As this mangoes are both sour and sweet so the combination makes a good jam.this mangoes are used more for jam in goa then eating. I have included the pic of raw mussarat mango and of ripe "mussarat" mangoes also above, they are bit red in colour.
In the above pic of jam, u can two shades of jams. One is orange and other one is yellow. The orange one has more sugar in it so it becomes darker in colour and can be stored for more time. where else the yellow one has less sugar and can be stored for few days.
INGREDIENTS:
12 Ripe Mangoes(Mussarat prefered)
1 kg of sugar
2 table spoon cardoman powder
METHOD:
Remove the pulp from all the mangoes. Grind the pulp so that it becomes a smooth and even paste.
Now take a vessel and cook the pulp in it ona medium flame. Keep on stirring continously as it shoud not burn or stick to the vessel.Cook it till it thickens a bit and maximum water evaporates from it.
Then add the sugar to it.Add sugar accoring to ur taste.Be carefull now coz if some water is there then suddenly bubbles get formed and they pop on top when sugar is added.After some time the mix will get a darker colour.Keep on stirring till the mix becomes dry like above pic.
Now add the cardoman powder to it and remove from flame.
Jam is ready!!!
bottel it ina air tight container and refrigirate it. It remains for 1 year.
Preparation time: 45 mins.
NOTE: Amount of sugar added depends on individual taste. So add the sugar according to your taste.
The colour of jam depends on the amount of sugar added.If more sugar is added it becomes more dark and more solid.
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