Easy Preserved Mango (Ma-Yom Syrup)

Steps

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1. 1
   Wash and dry fresh mangoes thoroughly, select good quality ones, and remove any damaged parts and stems.
   ▶ ≈0:20
2. 2
   Freeze the mangoes completely until hard. This helps ice crystals penetrate the flesh and soften it.
   ▶ ≈0:32
3. 3
   Remove from freezer and let the ice melt gradually. Running water can speed up the thawing process.
   ▶ ≈0:46
4. 4
   Once the mangoes are soft, squeeze out the sour juice easily. No need for strenuous kneading or labour.
   ▶ ≈1:14
5. 5
   Soak the mangoes in lime water for 1-2 hours. Lime water helps maintain shape and texture, preventing spoilage.
   ▶ ≈1:45
6. 6
   After soaking time is complete, squeeze out the lime water. No need to rinse the mangoes.
   ▶ ≈2:14
7. 7
   In a pot, combine 1 kg mangoes, 600 g white sugar, 1 tsp salt, and 600 ml water.
   ▶ ≈2:50
8. 8
   Heat on medium flame until syrup begins to boil, then reduce to low heat and continue simmering.
   ▶ ≈3:15
9. 9
   Continue cooking until the mangoes are tender and maintain a beautiful red colour without falling apart.
   ▶ ≈3:28
10. 10
    Once cooked, transfer the mangoes and syrup to serving bowls. The final product should have a glossy, vibrant red colour with beautiful appearance.
    ▶ ≈4:48