The document provides a lesson plan on making Mango Coulis. It includes the objectives, subject matter, procedures, and health benefits of mangoes. The key steps in making Mango Coulis are to blend chopped mango, simple syrup, lemon juice, and water. It can be used as a sauce for various desserts and dishes. Mangoes are a nutritious tropical fruit rich in fiber, vitamins, minerals and antioxidants.

1. Technological University of the Philippines
College of Industrial Education
Professional Industrial Education Department
Educational Technology II
Lesson Plan
Area: International Cousin
I. Objective
At the end of the class, the student should be able to:
A. Identify the following steps in making Mango Coulis.
B. Recognize the value Mango in this recipe Mango Coulis.
C. Create an innovational foods using fruits.
II. Subject Matter
A. Topic: French Cousin
B. Sub-topic: Mango Coulis
C. Reference:
www.Mayakitchen.com/frenchcuisine.
D. Instructional Materials
Ingredients:
Pieces mango “cheeks” (fresh or frozen), chopped
cup simple syrup
Juice of lemon
cup water
Tools:
Blender/Food Processor
Glass
Knife
A small pitcher or a cup

2. III. Procedures
i. Preparations:
A. Prayer
Teacher Students
T
Mr. President, could you lead the-Yes, ma’am
h
prayer for today? -Classmates are your ready to pray?
e -I believe in God, the father Almighty,
creator of heaven and earth. And I Jesus
t Christ, His only son conceived by the
e holy spirit, born of the Virgin Mary,
a suffered under Pontius Pilate, was
c crucified, died and was buried; he
h descended into hell; the third day He rose
e again from the dead; ascended into
r heaven, Sitteth at the right hand of God
the father Almighty, from thence he shall
w come to judge the living and the dead. I
i believe in the Holy Spirit; the Holy
l catholic Church; he communion of
l Saints; the forgiveness of sins; the
resurrection of the body and life
s everlasting. Amen
h B. Greetings
o Afternoon Class
-Good -Good Afternoon Ma’am
w C. Checking of Attendance
-Ms. Secretary, whose the absent for -teacher, no one’s absent for today.
a
today?
p
-I’m glad to hear that news; I could
u -teacher I can’t wait to much longer ☺
teach you a good and healthy recipe
z
forztoday class.
l
e
Review of the Past lesson
p Teacher Students
-Before we start our lesson for today, -Ma’am our lesson yesterday is all about
i
who can recall the lesson yesterday, the lady finger well known as okra. And
what we discuss all about? We learn how to make Tempura using
okra. It is much cheaper but it is
healthier.
-very good. Class so you now know
the nutritional facts of the lady -yes, ma’am
finger.

3. ii. Lesson Proper
A. Motivation
Teacher Students
-know class, I have here different -me teacher, me ma’am. Can i.
sauce and I want you to Identify what
are the taste, smell and the texture.
Without looking on it.
(after the student taste and Identify the sauce)
-well done class. So class do you -teacher it’s about sauce?
have an Idea about the topic for
today?
-great class. It’s about sauce, a sauce -so teacher what type of recipe we will do
created made up of the ripe mangoes for today?
-our recipe for today is a French dish, Ma’am can i?
who among you know some French mamidi thandralu., it is a mango jelly
dish that’s made of mango?
Who among you could identify what -ma’am, sauce made up of mangoes?
is our dish for today? Is it mango coulis?
Great, that’s our topic for today.
B. Raising Up-Question
-before we go to our discussion, what -What are the ingredients needed in
are the things you want to learn from making Mango Coulis
our topic for today?
-What are the methods we will use in
making Mango Coulis.
-What are the procedures in making
Mango Coulis.
- All of those question will be answer
while we’re on our discussion.

4. C. Definition of terms
Teacher Students
I have here some definition of terms that
we would encounter during our
discussion.
Who have an idea about the word Ma’am, I think it’s a process of
coulis? And blending cooking where the ingredients are mix
together.
Great class,
Coulis- is a cookery,) a thin purée of
vegetables, fruit, etc., usually served as
a sauce surrounding a dish
In French, literally: purée more complex
recipes and cooking processes. Coulis
(French for "strained") is a similar but
broader term, more commonly used for
fruit purées
Blending- to mix thoroughly, to mix
different varieties
iii. Discussion
Mango
The mango is native to the Indian subcontinent from where it spread all
over the world. It is one of the most cultivated fruits of the tropical world. It is
also the National Fruit of Philippines and Pakistan. Mango is often referred as
"King of Fruits"
Mangoes are widely used in cuisine. Sour, unripe mangoes are used in
chutneys, athanu, pickles, or side dishes, or may be eaten raw with salt, chili,
or soy sauce. A cooling summer drink called panna or panha comes from
mangoes. Mango jelly made of mango pulp called mamidi thandralu.
Mango is used to make juices, smoothies, ice cream, fruit bars, raspados,
aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and
spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or
as a main ingredient in fresh fruit combinations, and Coulis, which is more
popular in French.

5. Mango Coulis
Ingredients: Procedures:
3 pieces mango “cheeks” (fresh or frozen), 1. Prepare all the ingredients and utensils
chopped needed.
1/4 cup simple syrup 2. Put the simple syrup, chopped mango, and
Juice of ½ lemon lemon juice in a blender or food processor
1/4 cup water 3. And blend until smooth.
4. Add water, 1 tsp at a time to achieve the
correct consistency. (Not too thick and not
too thin)
Can be use as topping or drizzle in vanilla ice cream or other desserts or cakes, and pies etc.
Mango sauce is an excellent accompaniment to chicken or fish. You could also use it as a basting
glaze for grilling, or as a dipping sauce for empanadas or tequeños (fried cheese wantons).
D. Application
Return demo
Ask one to two students for the return demo.
E. Generalization
What are the main ingredients in our Mango Coulis?
What are the characteristic of mango?
Ask 3 students to summarize the lesson.
F. Evaluation
Direction:
Arrange the following ingredients in making Mango Coulis Sauce.
____________1. Add water, 1 tsp at a time to achieve the correct
consistency.
____________2. Prepare all the ingredients and utensils needed.
____________3. And blend until smooth.
____________4. Put the simple syrup, chopped mango, and lemon
juice in a blender or food processor.
IV. Assignment
Follow-up Assignment
Make your own Mango Coulis.
Advance Assignment.
Look for the recipe of Lobster and avocado summer roll.
Prepared by:
Red, Odrigael C.
BSIE-HE 4B

6. Health benefits of Mangoes
*Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid
antioxidant compounds.
“The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with unique
flavor, fragrance, taste, and heath promoting qualities making it a common ingredient in new
functional foods often labeled “super fruits."
Mango is one of the delicious seasonal fruits grow in the tropics. The tree is believed to be
originating in the sub-Himalayan plains of Indian subcontinent. Botanically, this exotic fruit belongs
within the family of Anacardiaceae, a family that also includes numerous species of tropical-fruiting
trees in the flowering plants such as cashew, pistachio,...etc.
Mango is a tropical tree cultivated in many regions of India and now distributed wide across the
world in many continents. Usually, fruits grow at the end of a long, string like stem, with sometimes
more than one fruit to a stem.
*Each fruit measures 5 to 15 cms in length and about 4 to 10 cms in width, and has typical “mango”
shape, or sometimes oval or round.
*Its weight ranges from 150 gm to around 750 gm.
*Outer skin is smooth and is green in un-ripe mangoes but turns into golden yellow, bright, yellow or
orange-red when ripen depending upon the cultivar.
* Fresh mango season lasts from April until August.
Internally, juicy flesh features orange-yellow in color with numerous soft fibrils radiating from the
husk (enveloping a single large kidney-shaped seed). Its flavor is pleasant and rich, and tastes sweet
with mild tartness. A high-quality mango fruit should feature no or very less fiber content and
minimal sour taste. Mango seed (stone) may either has a single embryo, or sometimes polyembryonic.
Scientific name: Mangifera Indica.
Syrup Concentrate Ingredients
there are no Nutrition Facts for the concentrate. The concentrate is a component of the finished
syrup. How you make the syrup determines the nutritional content. The nutritional content of the
finished syrup will vary depending on if it’s made with sugar or artificial sweetener and the amount
of concentrate used.
Simple syrup is a commonly used ingredient in many cocktails and other drink recipes. It's also easy
to make!
Ingredients Directions
1 cup white sugar In a medium saucepan combine sugar and
1 cup water water. Bring to a boil, stirring, until sugar has
dissolved. Allow to cool