Ingredients
- 4 cups ripe mangoes, peeled and diced
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
Instructions
- Wash, peel, and dice the mangoes into small pieces.
- In a large saucepan, combine mangoes, sugar, lemon juice, and salt.
- Cook over medium heat, stirring frequently to dissolve sugar and prevent sticking.
- After 10–15 minutes, once the mangoes soften and the mixture thickens, check for doneness by coating the back of a spoon.
- For smoother texture, blend with an immersion blender if desired.
- Remove from heat and let cool slightly.
- For canning: sterilize jars, fill with hot jam (leaving 1/4 inch headspace), seal, and process in boiling water for 10 minutes.
- For refrigerator storage: pour cooled jam into clean jar, seal, and refrigerate.
Notes
- Add cinnamon or ginger for spice and warmth.
- Mix in vanilla extract for creamy aroma.
- Include chopped chili for a spicy-sweet variation.
- Substitute some mango with pineapple or peach for a tropical blend.
- Use frozen mangoes when fresh ones aren’t available (thaw and drain first).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
