Description
A delightful spread combining sweet mango and spicy chili flavors, perfect for toast, ice cream, or glazes.
Ingredients
Scale
- 4 cups ripe mango, peeled and finely diced
- 2 cups granulated sugar
- 1–2 red chili peppers (or Fresno peppers), finely minced
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 packet (1.75 oz) powdered fruit pectin
Instructions
- Add diced mango, sugar, chili peppers, lime juice, and lime zest to a large saucepan.
- Stir well and let sit for 5 minutes to release the mango juices.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
- Stir in the pectin and continue boiling for 10–15 minutes until thickened and glossy.
- Skim off any foam from the surface.
- Test the jam by placing a spoonful on a chilled plate — it should wrinkle slightly when pushed.
- Remove from heat and allow to cool slightly.
- Transfer to clean jars and refrigerate up to 3 weeks, or process for long-term canning.
Notes
Use ripe mangoes for the best flavor and adjust spice levels according to preference. Test consistency with a chilled plate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Canning
- Cuisine: Tropical
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 20g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg