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This is an accepted version of this page This is the latest accepted revision, reviewed on 17 January 2025. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...
Mango pulp is mixed with potassium metabisulfite and spread on trays to dry in the sun. After the first layer dries, another layer is spread over it and allowed to dry. The process is repeated until the desired thickness is reached. The thickness varies depending upon the quality of mango pulp used.
Aamras (also known as amras) is a sweet dish in the cuisine of the Indian subcontinent made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is eaten together with pooris or chapatis, Indian breads. Sometimes ghee and milk are added to the pulp to enhance its flavour. Sugar may be added for sweetness.
Mango lassi is consumed throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a thick juice made of mangoes with sugar or milk and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada.
Before the drying process begins, the mango that has been sliced will usually have moisture on the surface. Hot air drying is a major method of processing agricultural and sideline products, its principle being that hot air is flowing into the chamber to heat the material and speed up the flow of air so that the water drains away quickly and lets the mango slices dry.
Vacuum microwave not only dries the mango quickly, it also reduces the amount of fibers and microorganisms present in the pulpy part of the fruit. The fruit taste is distorted at some rate. The vacuum drying also reduces the amount of water contained, and in a closed environment, no other microorganisms can enter into the fruit.
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There are also sweet preserves made out of fruit pulps such as ammath (layered mango pulp sun-dried and cut into small chunks), kumhar ke murabba, papita ke murabba, and dhatrikak murabba. Laddoo, khaja, chandrakala, rasgulla, and other desserts are common. Sakrauri ( boondi in condensed milk topped with nuts ) would be another dessert maithils ...