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“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:
45mins
SERVES:
5
YIELD:
5 8 ounce jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare jars/lids.
  2. Peel and dice mangoes.
  3. Measure mangoes, pour into a kettle, and add equal amount of sugar.
  4. Add juice of 1 lemon and zest of 1/2 of lemon.
  5. Add just enough water to keep from sticking, about 1/4-1/2 cup.
  6. Cook until soft.
  7. Immersion blend until smooth or work in batches with a blender.
  8. Cook until thickened.
  9. (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.).
  10. Pour in jars and seal.

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