Prep 20 mins
Cook 40 mins
I have not made this myself. It's for a request on the recipe request board. This recipe is meant to be stored in the refrigerator, so if you intend to can it you will have to follow directions for you canner for low acid foods and make any necessary adjustments and process accordingly.
- Put the mango, sugar, chili peppers and sweet pepper into a non-reactive pot.
- Place over medium heat and stir.
- Cook for 10 to 12 minutes.
- Crush the mango against the sides of the pot and continue to cook until all the sugar has dissolved into a syrup.
- Cook for an additional 12 to 15 minutes.
- Add the lime juice and cook for 2 to 3 minutes.
- Taste carefully and add additional lime juice if desired.
- Cool and transfer to covered storage containers.
- Keep refrigerated.
This was okay. The flavor sits on the fence. It either needs more peppers to make it DEFINITELY spicy, or it needs to nix the hot peppers entirely. Either way, it definitely needs more lime juice. About double, I'd say. It's also a little runny. Maybe I'm just used to the stiff store-bought jams.
I had to adapt ingredients a bit to match what I had -- Mexibell and Serrano peppers instead of Scotch Bonnet, a mix of lemon and pineapple juice instead of lime -- but the basic proportions worked and, after a sufficient amount of simmering, I got a nicely chunky, fruit-butter-textured sauce that brightened up my chicken beautifully. But I'm not giving 5 stars because I think there's room for more depth and complexity to the flavor, though I'm not sure what to add.