Victorian Green Mango Marmalade

Victorian Green Mango Marmalade is a traditional Anglo-Indian recipe from the 1860s for a classic marmalade made from sweetened green mango pulp. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Green Mango Marmalade.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+over-night straining)

Makes:

4 jars

Rating:

Tags : Fusion RecipesBritish Recipes

This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
.

Original Recipe

371.—Mango Marmalade

Pass through a sieve the pulp of the mangoes which had been boiled for jelly; add plenty of clean
white sugar, without quite destroying the acidity of the fruit; boil it over a slow fire until it acquires
the thickness of guava cheese, and bottle while it is yet warm.

N.B.—This marmalade is will adapted for rolly-polly puddings, tarts, mango fool, and the preparation
of sauces for boiled goose, ducks, &c.

Modern Redaction

Ingredients:

10 green mangoes
granulated sugar, to taste

Method:

Peel the mangoes, then pare the flesh free from the stone. Cut the flesh into large pieces and place in a large pot. Cover with water, bring to a boil and continue cooking until the fruit has completely broken down.

At this point, allow the mixture to cool then turn into a jelly bag and allow to drain naturally into a bowl over night (do not squeeze or the liquid will become cloudy). Use the liquid to make green mango jelly.

Weight the contents of the bag and add to a pan with an equal weight of sugar. Stir to combine, taste and adjust the sugar to your liking (this should be slightly on the tart side).

Bring to a boil and continue cooking until very thick.

Take off the heat, divide between warmed jam jars, seal and store.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.