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Mango Spread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9819
Energy (kCal)440.0712
Carbohydrates (g)133.5457
Total fats (g)4.4501
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 100°C. | 2. Place mango pulp and juices into a large pan over low heat and simmer for 10-15 minutes or until most of the liquid has evaporated. | 3. Meanwhile spread the sugar on a large baking tray, place in the oven and warm for 5 minutes. | 4. Blend or sieve the mango mixture, then return to the pan. | 5. Stir in the warmed sugar and cook gently over low heat until the sugar has dissolved. | 6. Increase the heat to medium and cook, stirring occasionally to prevent catching, for up to 30 minutes or until mixture is thick. | 7. Spoon the mixture into clean, sterilised jars. Cover and seal. | 8. Mango mixture will keep in the fridge for up to 3 weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mango pulp 900 - - - -
    lemon juice 115 385.825 121.0088 6.1381 4.209
    orange juice 115 ml 54.2462 12.5369 0.8438 0.2411
    caster sugar 800 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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