Ingredients Jump to Instructions ↓

  1. 2 cups 4 large 250 g Ripe mangoes Sugar

Instructions Jump to Ingredients ↑

  1. : Cut the mangoes lengthwise and scrape out the mango flesh with a spoon. Slice and mash the mango very finely then measure out 400 g of fruit. Reserve the mango juice. Combine the mango flesh, sugar and reserved mango juice in a medium saucepan. Bring to the boil and simmer over medium heat, stirring constantly, until mixture thickens and has the consistency of spreadable jam. Remove from heat. Set aside to cool, then transfer to a clean container with cover. Mango jam may be stored in a refrigerator for up to 1 week. Serve as a spread for bread or crackers.


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