Exotic Fruit Compote

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Exotic Fruit Compote
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 35 min.
Ready in
Calories:
32
calories
Calories

Nutritional values

1 gram contains
(Percentage of daily recommendation)
Calorie32 kcal(2 %)
Protein0.44 g(0 %)
Fat0.2 g(0 %)
Carbohydrates8.05 g(5 %)
Sugar added0 g(0 %)
Roughage0.84 g(3 %)
Vitamin A58.17 mg(7,271 %)
Vitamin D0 μg(0 %)
Vitamin E0.48 mg(4 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.48 mg(4 %)
Vitamin B₆0.06 mg(4 %)
Folate23.12 μg(8 %)
Pantothenic acid0.11 mg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19.57 mg(21 %)
Potassium90.32 mg(2 %)
Calcium6.17 mg(1 %)
Magnesium5.46 mg(2 %)
Iron0.09 mg(1 %)
Zinc0.05 mg(1 %)
Saturated fatty acids0.05 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
750
Ingredients
6 cups
very ripe Mangoes
1.333 cups
sugar (see recipe)
lemon juice (see recipe)
How healthy are the main ingredients?
Mangosugar

Preparation steps

1.
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.
2.
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.
3.
Measure the juice into a large heavy-based pan and to every 600 ml juice allow 450 g sugar and 2 tablespoons lemon juice.
4.
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.
5.
Pour into hot sterilised jars. Cover, seal and label.