Bermuda Triangle Mango Chili Jam
- Ready In:
- 1hr
- Ingredients:
- 5
- Yields:
-
1 Batch
ingredients
- 3 lbs green mangoes, peeled,pitted,and cut into pieces
- 2 cups sugar
- 2 -3 scotch bonnet peppers, finely diced
- 1 sweet red pepper, seeded,diced 1/4 inch
- 1⁄4 cup fresh lime juice
directions
- 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.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Steve P.
United States