Total Time
30mins
Prep 10 mins
Cook 20 mins

Found on great mango recipe hunt to use bumper crop.

Ingredients Nutrition

Directions

  1. Peel the rind (zest) from the lemon, and cut into thin strips.
  2. Squeeze lemon, reserving the juice. Chop the pulp, placing the pulp and ginger on a square of cheesecloth. (Or forget the cheesecloth and just mince very small) Tie cheesecloth with a string.
  3. Cook lemon zest, spice bag and mango in saucepan over medium heat, stirring now and then, for 30 minutes.
  4. Add sugar and lemon juice;bring it to a boil over medium heat , continue to boil, stirring often, for 10 minutes or until thickened.
  5. Discard your spice bag.
  6. Pour into hot jars, filling to 1/2 inch from the top of the jar.
  7. Remove the air bubbles carefully; wipe all the jar rims.
  8. Cover at once with metal lids,and screw on bands. Process in boiling water bath for 10 minutes. Store in dark, cool space.
Most Helpful

5 5

I love this recipe! I sustituted 1/2 of the sugar with Turbinado Sugar. This year I plan to try 1/2 Palm Sugar and see. I also use chopped Ginger that comes in a jar and it was amazing as I could add more to taste. Thank you for this great recipe!