Make jams, pickles and salsas with the extra stock of mangoes, say city chefs

He shares the recipe for mango leather.

Mango purée (from about 4 large, unripe mangoes): 1 kg 

Honey: 200 grams

Cinnamon powder: ½ teaspoon 

Nutmeg powder: ¼ teaspoon 

Cloves powder: ¼ teaspoon 

Preheat electric dehydrator to 140°F.

Wash and peel mangoes, chop roughly into chunks. Purée in blender until smooth. Add honey and spices to the purée and mix thoroughly.

Lightly spray two fruit roll tray liners from an electric dehydrator with vegetable oil cooking spray. Spread mango mixture evenly to ¼-inch thickness on the trays.

Position fruit roll liners on dryer trays and place in dehydrator. Dry continuously for about 10 hours. Maintain dehydrator air temperature steadily at 140°F. Remove trays from dehydrator when purée is dry.

Test for dryness by touching gently in several places near centre of leather; no indentation should be evident.

Peel leather from trays while still warm. Cut into quarters, lay on a piece of clean plastic food storage wrap about 1 to 2 inches longer at each end of the leather and roll together into fruit leather rolls. When cool, twist the ends of the plastic wrap tightly to close.

Store fruit rolls in freezer-quality zippered plastic bags or airtight plastic container for short-term storage, up to about 1 month.

Leathers should be stored in a cool, dark, dry place. For longer storage up to 1 year, place tightly wrapped rolls in the freezer.

The founder of Dough Dough Deli, Harshita Mirpuri’s go-to recipe to preserve fruits is by making jams and marmalades. “Recently, I made a blueberry-lemon jam. I think the best way to store mango for a long time is to make it into jam. Rather than just making a plain mango jam, it will be better if you try making mango-chilli jam. The reason why I go for a combination of flavours is that you can use the jam with a variety of dishes. It will go well with Asian cuisine or even use it for the normal toast along with butter. Another way to store mangoes is by making mango salsa. It is an excellent dip for nachos. You won’t even realise that you are having mango because it is a sour and spicy preparation. I also make mango granita — it is a healthy dessert because there are no added preservatives,” says Harshita.