The mango has many of the requisite properties for successful processing. It holds its shape without becoming soft in processing, provides a good flavor mix in combination with other fruits, and has a good texture.

There are many ways of preserving mango. When unripe, it can be used as salad component, a salad appetizer, a fermented fruit, candied mango pulp, ice cream component, mango scoops or tidbits, or beverages.

Mango Pickling and Chutney

Unripe mangoes are made fermented or pickled products like mango chutney and the local burong mangga. The fruit is preserved with a salt and /or vinegar, sugar, and spices. Spoilage is retarded by salt, vinegar, and other acids developed from the pickling process.

Chutney is a tart, sweet relish made of mangoes and other fruits and spices. It is usually curry Accompaniment. Its high sugar content aids in preservation and retains flavor acceptability.

Mango Jam

Mango jam is a sugar concentrated product similar to jelly. For satisfactory results, use the 1:3 green overripe fruit proportion.

Mango Preserve

Mango flesh-halves scoops, or cubes- are preserved in a clear concentrated syrup and packed in cans or bottles. Fruit must be at the rareripe (early ripening) stage of maturity.]

For canning as slices, the fruit should have a crisp and succulent texture, pleasing flavor, and attractive natural color. The seed should be small and the fruit must be uniformly ripe, keeps long in storage, and retains its texture on processing. Soft, stringy, and sour varieties with a turpentine flavor are considered inferior for canning, but can be used for pickling and other culinary purposes.

Freezing can be preserve the fruit with or without syrup. Soft, ripe fruits are used. Whole mangoes do not freeze well, but sliced and diced firm pulp do very satisfactory. Quick frozen mangoes could be used in ice cream and confectionery products. Textural and flavor problems hinder large-scale mango freezing.

Mango Beverage

For processing as juice or nectars, mango pulp must have good consistency, flavor and color, and must be free of any turpentinic odor. Fully ripe `Carabao' and `Pico' varieties can be used for this purpose.

Mango juice is homogenous, ground, mango pulp with their syrup. Mango nip has higher sugar content (113 g or 1/2 cup sugar per 237 ml or 1 cup of juice). The juice is diluted with water when served.

Mango puree is more concentrated than mango juice. It is used in making ice cream, mango jelly, and confectionery. Puree tend to discolor after long storage. This could be avoided by sulfating before processing and using less sugar.

Burong Mangga

Ingredients
Green Mangoes 6 pc
Coarse salt 113 g (1/2 cup)
Water 474 ml (2 cups)
1. Wash mangoes in running water.
2. Peel and cut mango into halves. Slice cheeks uniformly.
3. Arrange slices in a preserving jar.
4. Boil salt and water solution for five minutes. Cool.
5. Pour salt solution on mango.
6. Cover loosely and allow to ferment for two to three days.
7. Tighten cover and store in refrigerator.
 
Mango Chutney

Ingredients
Garlic, thinly sliced 1/8 kg
Sweet red pepper 1/4 kg
Sweet green pepper 1/4 kg
Native onions 1/8 kg
Ginger, finely sliced 57 g(1/4 cup)
Mango chips, soak in salt
solution 904 g (4 cups)
Brown sugar 678 g (3 cups)
Raisin/Candied camias 113 g (1/2 cups) Vinegar 237 ml (1 cup)
1. Combine sugar and vinegar in a saucepan.
2. Cook mixture over flame until thick enough.
3. Add mango slices and cook until transparent.
4. Add vegetables and spices, allowing brief intervals between addition of ingredients. Cook for 10 minutes.
5. Add raisins or candied camias before removing from fire.
 
Dehydrated Candied Mango
1. Wash and weigh 75 % ripe mangoes.
2. Slice and separate mango cheeks from the seeds. Scoop out the flesh and cut into slices 1 cm thick.
3. Soak slices in 10 % salt solution for one hour.
4. Drain and soak in 60oB syrup with 0.03% sodium metabisulfite for three days.
5. Rinse slices with hot water and drain.
6. Dry at 120o-130oCfor four hours.
7. Pack and seal in polypropylene (0.003 mm) bags.
8. Store at 67-82 % humidity.
 
Mango Juice
1. Strain 4 cups (904 g) mango pulp through a cheesecloth and pour into saucepan .
2. Add 1/2 cup (113 g) sugar and simmer to 71oC.
3. Pour while hot water sterilized jars and cover tightly.
4. To serve, add water, ice and sugar to taste.
 
Mango Puree
1. Heat water in pan and boil six to eight whole mangoes until soft.
2. Drain off water and squeeze the pulp.
3. Cook the pulp with 100 g refined sugar over medium heat until thick. Cook.
4. Add 0.03% sodium metabisulfite and mix well.
5. Store in sterilized jar.

Mango Juice
1. Strain 4 cups (904 g) mango pulp through a cheesecloth and pour into saucepan .
2. Add 1/2 cup (113 g) sugar and simmer to 71oC.
3. Pour while hot water sterilized jars and cover tightly.
4. To serve, add water, ice and sugar to taste.
 
Mango Puree
1. Heat water in pan and boil six to eight whole mangoes until soft.
2. Drain off water and squeeze the pulp.
3. Cook the pulp with 100 g refined sugar over medium heat until thick. Cook.
4. Add 0.03% sodium metabisulfite and mix well.
5. Store in sterilized jar.