Mango Glaze Recipe

Mango puree: Smooth blend of fresh or frozen mango chunks, providing the base flavor for the glaze.

Maple syrup: Natural sweetener that adds depth and richness to the glaze.

Lemon juice: Adds a touch of acidity to balance the sweetness of the mango and maple syrup.

Cornstarch: Mixed with water to create a slurry that thickens the glaze to the desired consistency.

To achieve a smoother mango puree, make sure to use ripe mangoes and blend them until completely smooth. If the puree is too fibrous, strain it through a fine mesh sieve before combining with the maple syrup and lemon juice. This will ensure a velvety texture for your glaze.

• mango puree - Substitute with peach puree: Peach puree has a similar sweetness and texture, making it a great alternative to mango puree.

• maple syrup - Substitute with agave nectar: Agave nectar has a comparable sweetness and consistency, providing a similar flavor profile to maple syrup.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a suitable replacement for lemon juice.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties and can be used in the same way as cornstarch.

• Allow the mango glaze to cool completely before storing. This ensures that condensation doesn't form inside the storage container, which could affect the texture and flavor.

• Transfer the cooled glaze into an airtight container. Glass jars or BPA-free plastic containers work best to preserve the freshness and prevent any unwanted flavors from seeping in.

• Store the container in the refrigerator. The mango glaze will keep well for up to one week, maintaining its vibrant flavor and smooth consistency.

• For longer storage, consider freezing the glaze. Pour the mango glaze into a freezer-safe container, leaving some space at the top to allow for expansion as it freezes.

• Alternatively, use an ice cube tray to freeze individual portions. Once frozen, transfer the mango glaze cubes into a zip-top freezer bag. This method allows you to thaw only what you need, reducing waste.

• When ready to use, thaw the desired amount of glaze in the refrigerator overnight. If you're in a hurry, you can also use the microwave on a low setting, stirring frequently to ensure even thawing.

• Before serving, give the glaze a good stir to restore its smooth texture. If it appears too thick after thawing, you can gently reheat it on the stove over low heat, adding a splash of water or lemon juice to reach the desired consistency.

• Always label your containers with the date of preparation. This helps you keep track of freshness and ensures you use the mango glaze within its optimal storage period.

• Gently reheat the mango glaze on the stovetop over low heat. Stir continuously to prevent sticking and ensure even heating. This method helps maintain the glaze's smooth texture and vibrant flavor.
• Use a microwave-safe bowl to reheat the mango glaze in the microwave. Heat in short bursts of 15-20 seconds, stirring in between each burst. This prevents overheating and keeps the glaze from becoming too thick.
• If you have a double boiler, this is an excellent method to reheat the mango glaze. Place the glaze in the top part of the double boiler and gently heat over simmering water. This indirect heat method ensures the glaze warms evenly without scorching.
• For a quick fix, place the mango glaze in a heatproof bowl and set it over a pot of hot water. Stir occasionally until the glaze reaches the desired temperature. This method is similar to using a double boiler and helps preserve the glaze's consistency.
• If the mango glaze has thickened too much after refrigeration, add a splash of water or lemon juice before reheating. This will help restore its original consistency while adding a fresh burst of flavor.

• Blender: To blend the mango puree, maple syrup, and lemon juice until smooth

• Saucepan: To pour the mixture into and bring to a simmer over medium heat

• Stirring spoon: To stir in the cornstarch slurry and cook until thickened

• Measuring cups: To measure out the mango puree and maple syrup

• Measuring spoons: To measure out the lemon juice and cornstarch

• Small bowl: To mix the cornstarch with water to create the slurry

• Heat-resistant spatula: To scrape down the sides of the saucepan and ensure even cooking

• Cooling rack: To let the glaze cool before using

Use store-bought mango puree: Save time by using store-bought mango puree instead of making it from scratch.

Pre-mix cornstarch slurry: Prepare the cornstarch slurry ahead of time and store it in the fridge.

Batch cooking: Double or triple the recipe and store extra mango glaze in the freezer for future use.

Quick cooling: Pour the hot mango glaze into a shallow dish to cool it faster.

Use a blender: Blend the ingredients directly in the saucepan using an immersion blender to save on cleanup time.