Good Night
If you’ve followed along my Instagram stories then your well aware of how much mangos we’ve had this year from our tree. When we first moved in the tree wasn’t doing so well. After yearly cooper and fungus treatments this year has been the best bloom ever.
These mangos are by far my favorite they have no pulp or string that gets caught in between your teeth. The spice mangos are sweet, juicy and are so meaty. While on quarantine we have been experimenting and have come with a few recipes on how to use fresh mangoes.
How to make Homemade Spice Mango Jam
You’ll want to start with a fleshy mango similar to these. We’ve determine these are closet to the Alponoso mango also probably known as Spice Mango by many Guyanese or South Americans. I grew up referring to it as the latter mainly because of the aroma you get from the tree. These are the best at using in a variety of receipes mainly due to their texture, firminess, and taste.
Homemade Spice Mango Jam
making the jam is fairly simple just three ingredients.
2 dozen mangos
1/2 lemon
sugar
- Wash and clean your fresh mangos. Slicing around the seed. Cut, dice the flesh of the mango into a bowl.
- Place cut up mango into blender. Pluse the mango pieces into smaller bits.
- Place mango bits into medium dutch oven simmering for 15-20 mins
- Squeeze 1/2 lemon into mango.
- If mangos are not sweet. Add sugar to taste.
- Let simmer for an additional 90 mins.
The Audio Dad Chef Tips
Mango mixture will reduce to about 2/3 of what you started with.
Place a plate into the freezer for 10-15 mins to test Jams readiness.
Once jam is done place a spoonful onto the cold plate if it seperates then it is done.
Thank you as always for stopping by and reading!
Cindy
