I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.)
- Ready In:
- Prepare jars/lids.
- Peel and dice mangoes.
- Measure mangoes, pour into a kettle, and add equal amount of sugar.
- Add juice of 1 lemon and zest of 1/2 of lemon.
- Add just enough water to keep from sticking, about 1/4-1/2 cup.
- Cook until soft.
- Immersion blend until smooth or work in batches with a blender.
- Cook until thickened.
- (Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
- Pour in jars and seal.
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1. Don't use a kettle. Use a large pot. It's a lot easier to clean. 2. To thicken, crack open the seeds and cook with the jam. The pectin in the seeds will thicken the jam. 3. No need to add water. 4. I like to taste the texture of the fruit. I keep one of the 4 mangoes back and when the jam is nearly ready, I remove the seeds and add the last diced mango to the mixture and remove from the heat. I leave it for 15 minutes to let them soften and then bring it to the boil again. then I bottle it.2Reply