Mangada is a preserve made with the Goan Monserrat mangoes. It is the mangoes which lend the distinct taste to the jam. The jam may be applied on plain or toasted bread or the Goan poie / bakri and served at breakfast or tea time. It can also be used as a topping on cream crackers. Whichever way you serve it just tastes yummy.
Prep. Time: 20 to 25 Mins.
Cooking Time: 50 Mins.
- Monserrat Mangoes (peel & pulp) – 3 large (600 gm of pulp)
- Sugar 250 gms.
Step 1: Mash the mango pulp with clean palms or a blender (I prefer doing it by hand).
Step 2: Take a non-stick deep pan and add the pulp and sugar to it. Mix well so that the sugar dissolves (I use my hands to do this too).
Step 3: Now place the pan on heat and cook on medium heat stirring occasionally in between using a wooden spatula, to prevent the mixture from sticking to the pan.
Step 4: Cook till the mixture begins to leave the sides of the pan (it took me around 50 minutes). Remove from the heat and cool.
Store in a clean sterile jar.
Increasing or decreasing the quantity of sugar will change the softness and sweetness of the preserve.