Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2-3 lbs. mangos, firm and ripe
- LIGHT CANNING SYRUP
- 2 cups sugar
- 1 quart of water
- =
Directions
Wash and dip mangos into boiling water for 1/2 to 1 minute to loosen skin. Dip into cold water and drain. Peel, halve and pit mangos. Cut halves into 3 slices (halves are fine for smaller mangos) and place cut side down into jars. Leave 1/2 inch head space. Bring syrup to a boil. Cover fruit with boiling light syrup, leaving 1/2 inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps. Process pints 25 minutes, quarts 30 minutes, in boiling water bath. Store in a cool dark place.