Calypso® Mango Paste

Ingredients List

Perfection Fresh Australia Makes 1.5kg

4 Calypso® mangoes
1 lemon
1 apple, skin on, sliced into rounds (see tip)
2 cups (500ml) water
1kg white sugar, approximately
crackers or toasted sourdough, to serve
Perfection Sweet Sapphire® grapes, cheddar cheese and Manchego cheese, to serve

Featured products

Calypso^® Mangoes

Sweet Sapphire

Method

STEP 1Peel the mangoes, reserving the mango skin and seeds (see tip). Roughly chop all the mango and place into a bowl.
STEP 2Peel the rind from the lemon. Place the rind into a large (about 26cm base), heavy-based saucepan with the mango seeds, skin, apple and water. Bring to the boil over high heat. Reduce the heat to medium, cover and boil for 10 minutes. Remove from the heat and set aside to cool for 10 minutes (this allows the pectin in the apple and lemon to leech into the water.) Strain over a bowl, pressing the mixture to extract as much liquid as possible. Reserve the liquid and discard the solids.
STEP 3Pour the liquid back into the saucepan and add the chopped mango. Bring to the boil over high heat. Reduce the heat to medium-low and simmer gently, uncovered, for 20-30 minutes, stirring every 5 minutes or until the mixture is very thick. Set aside to cool for 15 minutes. Pour into a blender or food processor and blend or process until smooth. Weigh the mango mixture (you will have about 800-950g). You need the same amount of white sugar.
STEP 4Pour the mango mixture back into the saucepan, add the sugar and bring to the boil, stirring occasionally, over high heat until the sugar has dissolved. Move the pan to the smallest burner on the stovetop, reduce the heat to low. Simmer, uncovered, stirring and scraping down the sides every 15 minutes for 3 hours, until the mixture is very thick and paste like, when you run the wooden spoon through the centre of the mixture, it should stay apart briefly. Set aside for 5 minutes.
STEP 5Preheat the oven to 50°C fan forced (see tip). Line the base and sides of a 7cm deep, 8x22cm (base) loaf pan with baking paper. Pour the hot mango paste into the pan. Smooth the surface. Place into the oven to dry for 2 hours or until the surface feels dry to touch. Allow to cool. Cover and refrigerate overnight.
STEP 6Serve with crackers, grapes and cheese.

TipThe mango skin, seed, apple and lemon rind contain natural pectin which assist in the setting of the paste.

TipIf your oven does not go as low as 50°C, turn it to the lowest setting and place a wooden spoon between the door and the edge to keep the door slightly ajar.