- 1/2 kg ripe and hard Mango slices (not fully ripe)
- 3 cups Sugar (Cheeni)
- 1 3/4 cups Water
- Juice of one Lemon (Nimbu)
How to make mango jelly:
- Put mango slices, water into deep pan, and cook until quite tender.
- Remove from the fire.
- Pass through a gravy strainer.
- To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.
- Cool a little, and then pour in sterilized jars.