I am thinking what can I do with the green mango peels every time I eat. No problem with the ripe mangoes – peels can be processed to expensive wine and awesome vinegar. Maybe it can be made to green mango peel wine. The green mango wine is existing. The thing in my mind could be possible.
Lets try the green mango peel wine some other time. I will go for sweetened green mango feel for now. Is it crazy? Think again!
Why are we throwing away the peels? More nutrients are concentrated near it. Peeling and throwing it away mean discarding considerable amount of essential nutrients. Have you experienced eating it. Green mango peels taste bland and sometimes slightly bitter. It is also tougher. Eating it might not be enjoyable but not totally bad. The taste could be enhance by simple processing.
The product has a sweet and sour taste and a texture somewhat similar to gummy candies. A person in a blindfold will never realized that he is eating a mango peels.
1) Set aside the peels every time you have a raw mango snack. Store it in refrigerator for later use.
2) Mix one cup water and five tablespoons sugar. Bring to slow boil and add enough green mango peels.
3) Continue boiling until the flesh attached to peels are semi transparent. Then boil for another 15 minutes to allow more sugar penetration in peels.
4) Remove from fire and strain. The sweet and sour syrup left can still be used for other purposes (think it for yourself).
5) Dry under the sun and roll over a confectioner sugar to make a dried green mango peels. Alternatively, you can adapt the procedure for making dried mango and papaya.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.