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.
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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.
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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.
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