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Delicious recipes to try

Chef Lance Seeto
Sunday, February 11, 2018


Try using cardamom, cinnamon, coriander and some saffron in this recipe to preserve excess mango. Try lime leaves with lemongrass. Try orange peel and a drop of rose water. Why not cardamom and ginger? The variety is only limited by your imagination.

4 mangoes

1 litre water

1 kg white sugar

1 vanilla bean

1 small stick cinnamon

1 star anise

1 jar of 1 litre capacity, or several jars whose combined volume is at least 1 litre


1. Split the vanilla bean in two lengthwise. Put the water, sugar and spices into a saucepan and simmer them for 15 minutes. Remove from the stove and allow the syrup to cool.

2. Clean the jars thoroughly to remove germs

3. Peel and slice the mango into cheeks and slices

4. Pack the mango into the glass jars, and cover with the sugar syrup.

5. Store in the fridge for a couple of months.

6. Enjoy with breakfast or an Asian stir fry dish


3 ripe firm mangoes

1+ 1/4 cup white sugar

1 tablespoon grated fresh ginger

1 stick of cinnamon

2 Cloves crushed into powder

Zest of 1 lime

Juice of 1 lemon

2 small red chillies, chopped fine


1. Peel the mangoes, discard the stone & just use the chopped/crushed pulp. Combine all ingredients together.

2. Cook at medium heat till the mixture thickens; about 35-45 minutes, while stirring occasionally. You will see it bubbling & thickening.

3. When the jam kind of stays apart when separated in the pan, it is about done. Remember it will thicken more once it cools down.

4. Transfer to airtight sealed jar

5. Spread on bread or crackers



200gm fresh mango, semi-ripe, skin-on, cubed

100gm red papaya, ripe, peeled, de-seeded, cubed

50gm frozen mixed berries

1 tablespoon fresh grated ginger

100gm white sugar

200ml apple cider vinegar

100ml water

3 dried red chillies, chopped roughly, with seed

1 teaspoon smoked paprika

2 teaspoon whole grain mustard

2 cardamom pods

3 cloves

1 star anise

1" stick of cinnamon


1. In a heavy bottomed sauce pan heat the water and the vinegar.

2. Once it begins to simmer, add in all the ingredients except the sugar and the chillies. Bring this to a boil.

3. Now, turn down the heat, add the sugar and the chillies and stir thoroughly with a spatula to ensure that the bottom doesn't catch.

4. Cook until the papaya appear gooey. The syrup would appear sticky and the mango will yield to the pressure of a fork. The fruit will retain their shape but would have softened a lot. This should take about 15 minutes on a low heat, with the lid on.

5. Take off the heat and allow it to cool down before serving.

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