Fresh mangoes have two noteworthy characteristics. They are unusually tasty, and they are unusually messy to eat. Fortunately their juiciness is an advantage in most recipes, where the distinctive mango flavour adds a compelling note to many sweet and savoury dishes. Once ripe, mangoes must be used quickly or frozen. Diced mangoes are available frozen in most supermarkets, but maintaining the texture and quality of the fruit requires a commercial blast freezer. For home cooks it makes more sense to freeze mango purée, which freezes beautifully in a home refrigerator.
- Skill level:
Things you need
- Mango purée
- Large spoon or spatula
- Uniform freezer containers
- Labels or tape
- Marker pen
- Plastic film wrap
- Heavy duty freezer bags
- Ice cube trays (optional)
Spoon your mango purée into freezer containers of uniform size, filling them only 3/4 of the way to allow for expansion. Label and date the containers. Press plastic film wrap to the surface of the purée, to seal out air and prevent freezer burn. Stack into your freezer, and use within six months.
Spoon your mango purée into heavy freezer bags, using enough purée in each bag to make your favourite recipe. Squeeze out any air from the bags, and seal tightly. For additional protection, place your bags of purée inside a larger bag for freezing. Label and date the bags, and use within six to eight months.
Spoon your mango purée into ice cube trays if you wish to have small quantities available for special purposes. When the purée is frozen, shake the cubes into a freezer bag and use a straw to suck out any excess air. Seal the bag, label and date it, and freeze. Use within six months.
Tips and warnings
- The same techniques may be used for any other fruit purée.
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