My first attempt at making mangad was in the first year of my marriage. My F-I-L returned from Goa with a lot of home grown alphanso mangoes. Now the challenge was making different products with those very sweet beauties. So I prepared everything under the sun. From aamras, juices, icecream to lassi etc. After distributing some to neighbours and consuming quite a few everyday still had quite a lot. So I decided to make mangad. I have modified that recipe to exclude sugar. So here’s the recipe

  • 9 ripe alphanso mangoes
  • Juice of 1 lime
  • 2 tbs. Jaggery grated (substitute for sugar)
  • Elaichi powder (optional)
  • 1/4 cup water

Method: Remove the pulp of the mangoes and pulse the same in the mixer for 3-4 times till you get a smooth paste. Wash the mixer with water and pour into the pulp. Now in a heavy bottom vessel add the pulp, the lime juice, grated jaggery and elaichi powder. Keep stirring continuously to avoid burning and sticking. Continue till the pulp reduces and becomes thick. Switch off and let it cool. Take a sterilized glass bottle and fill your jam in it. Enjoy with chapattis or bread.


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