I bought a few organic mangoes the other day and two of them were totally unripe (on-line grocery shopping’s dark side). They did smell amazing but were completely green, had hard to bite and chew texture, and were more on a tasteless side. I thought they might get softer if I leave them along for while. However they wouldn’t really taste the same as their got-perfectly-ripe-while-still-on-a-tree tropical fellows. Not letting any food go to waste is one of the aspects of greener living for me: Food waste makes up more than 20% of what’s in landfills. By not throwing away any food I can also afford buying organic more often; at the moment over half of my fridge is filled with organic produce, organic meat, organic milk and yogurts. According to The American Chemistry Council American households throw away about $640 each worth of food. I think everyone could find a better way to spend those money.
I decided to add sweetness to the existing amazing aroma and fix the texture issue by making this flavorful succade meets jam dessert.
Perfect to accompany your afternoon tea scone or on its own, as well as great with waffles, pancakes–you name it. The recipe is super simple, it takes 30 min to make about 2.5-3 cups from scratch.
2 medium mangoes, peeled, cubed
2/3 cups sugar (I used organic raw cane sugar for this recipe)
1/2 cup raisin (optional)
juice from 1/2 medium orange
1/4 to 1/3 cup of brewed cold tea (I used Earl Grey because of its aroma)
Step 1. Put mango cubes into a pan, add sugar. Let it sit for an hour and release some juice if you have time, otherwise just add tea and squeeze orange from 1/2 orange. Add raisins.
Step 2. Bring to a boil and reduce hit immediately. Simmer on low for about 25 min, stirring often. As water evaporates your mango cubes will appear to be coated in very thick, transparent, beautiful golden color syrup.
Step 3. Remove from the stove and let it cool to a room temperature.
Serve and enjoy!