Before the mangoes season is over, let’s get a little experimental. Since apple mangoes are easiest to choose when it comes to picking the sweetest, always make them your first choice.
This is an easy-to-make bread spread. Do away with store bought jams and make some mango jam.
Yields about: 3-4 jars
Prep Time: 15 mins
Cook Time: 45 mins
Ready In: 1hour
- 1 kg ripe apple mangoes, unpeeled
- 1 cups white sugar
- ¾ cups water
- 2 saffron threads (optional)
Boil, steam or microwave the mangoes without peeling, until soft.
Set aside and leave to cool. Once cool, peel then put the mango pulp in a large bowl, use a fork or potato masher to mash the pulp well. If you desire smooth jam, place the pulp in a blender and blend until smooth.
Place the sugar and water in a large cooking pot over low heat, stir mixture and bring to a boil.
When mixture begins to boil increase the heat to medium-high, continue boiling until fine, soft threads form. Stir in the mango pulp, add the saffron threads, if desired, and boil for 5 minutes or until the mixture thickens.
Pour cooked jam into sterilised jars, allow to cool, then seal.