Exotic Fruit Compote

Name: Exotic Fruit Compote
Total time: 12 h 35 min
Yield: 750
Ingredients: 6 cups very ripe Mangoes; 1.333 cups water; sugar (see recipe); lemon juice (see recipe)

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Difficulty:

moderate

Difficulty

Preparation:

35 min.

Preparation

ready in 12 h. 35 min.

Ready in

Calories:

calories

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Nutritional values

1 gram contains
(Percentage of daily recommendation)

Calorie	32 kcal	(2 %)
Protein	0.44 g	(0 %)
Fat	0.2 g	(0 %)
Carbohydrates	8.05 g	(5 %)
Sugar added	0 g	(0 %)
Roughage	0.84 g	(3 %)

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Vitamin A	58.17 mg	(7,271 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.48 mg	(4 %)
Vitamin B₁	0.02 mg	(2 %)
Vitamin B₂	0.02 mg	(2 %)
Niacin	0.48 mg	(4 %)
Vitamin B₆	0.06 mg	(4 %)
Folate	23.12 μg	(8 %)
Pantothenic acid	0.11 mg	(2 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	19.57 mg	(21 %)
Potassium	90.32 mg	(2 %)
Calcium	6.17 mg	(1 %)
Magnesium	5.46 mg	(2 %)
Iron	0.09 mg	(1 %)
Zinc	0.05 mg	(1 %)
Saturated fatty acids	0.05 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

750

grams jelly

Ingredients: 6 cups
very ripe Mangoes; 1.333 cups
water; sugar (see recipe); lemon juice (see recipe)

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Preparation steps

Put the mango flesh into a large heavy-based pan with the water. Bring to a boil, then reduce the heat and simmer until soft. Crush well to release the juices.

Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.

Measure the juice into a large heavy-based pan and to every 600 ml juice allow 450 g sugar and 2 tablespoons lemon juice.

Heat the juice, sugar and lemon juice in the pan and stir over a low heat until the sugar has dissolved completely. Bring to a boil and boil rapidly until setting point is reached.

Pour into hot sterilised jars. Cover, seal and label.