Best 4 Sweet Mango Preserves Recipes
Indulge in the vibrant flavors of summer with our exquisite Sweet Mango Preserves! This delightful treat captures the essence of perfectly ripe mangoes, transforming them into a luscious spread that tantalizes the taste buds. Whether you're looking to elevate your breakfast toast, add a burst of sweetness to your yogurt parfait, or create a delectable filling for your pastries, our Sweet Mango Preserves is the perfect culinary companion. With three easy-to-follow recipes, we cater to a range of preferences and dietary needs. Our classic Sweet Mango Preserves recipe offers a timeless taste, while our No-Pectin Sweet Mango Preserves provides a simpler alternative for those seeking a quick and effortless treat. For those with a vegan lifestyle, our Vegan Sweet Mango Preserves offers a delightful option without compromising on flavor. Prepare to embark on a culinary journey that celebrates the vibrant essence of mangoes, leaving you craving more with every bite.
Here are our top 4 tried and tested recipes!
HOMEMADE MANGO JAM RECIPE
If your mangoes have strings, cook with the seed core as shown in the pictures. If your mango doesn't have many strings, cut the flesh from the seed and cook as shown in the video.
Provided by Helene Dsouza
Categories Breakfast
Time 1h
Number Of Ingredients 3
Steps:
- Start by peeling your mangoes and discard the peel. Cut the fruit flesh from the mangoes if you are using regular commercial mango varieties. If your mango variety has fibers and strings, don't cut the flesh off but rather leave it on the seed core. The fruit flesh will fall off the fibers and the seed core during the cooking process. *see Notes
- Pour all the sugar over the mangoes and mix everything well.
- This step is optional. Wash your lemon/lime and cut into half. Press out the juice and pour over the mangoes. Throw the 2 squeezed out lemon halves into the pot with the mangoes. Lemon skin adds natural pectin to the jam making and it helps to set the jam.
- Heat up your pot on low heat and stir the fruits. Cook on low heat for about 30 minutes or until you see the rolling boil happening.
- Reduce heat and cook until jam is set. Use a thermometer in doubt: The setting temperature is 105 Celsius/220 Fahrenheit. You can also test if the jam is set by using a frozen plate or spoon and by dropping some of the hot cooked jam on the frozen part. That will cool the drop of jam instantly and you will be able to see if the jam has set or not. If the jam is still running, cook it a bit more and repeat the test until the jam has set. Always keep an eye on the cooking jam as to not burn the jam.
- Pick out and discard the lime/lemon halves and if you used fibrous mangoes, then the seed core as well. *see notes
- Grab a sterilized Jar and fill it up with the jam up to the rim.
- Seal the jars and turn it upside down before you store the mango jam jars in a cool and dry place. Keeping the jam jars upside down creates a vacuum and helps in preserving the jam all the longer.
- Make sure to label your jam with jam name, date and best before date. The jam will be good for about 10 months if unopened. Store in the fridge once opened.
Nutrition Facts : ServingSize 26 g, Calories 43 kcal, Carbohydrate 11 g, Sugar 10 g
SWEET MANGO PRESERVES
Make and share this Sweet Mango Preserves recipe from Food.com.
Provided by AmandaInOz
Categories Mango
Time 45m
Yield 3 1/2 pounds
Number Of Ingredients 8
Steps:
- Place the mangoes, chilies, and ginger in a large pan. Add the lemon rind and juice, and stir in the water. Bring to a boil, and simmer for 20 minutes.
- Add the sugar, and heat gently until the sugar has completely dissolved. Bring to a boil, and boil for 10 minutes or until a thick consistency is reached.
- Stir in the sultanas and balsamic. Cook for an additional 5 minutes.
- Let cool slightly, and pour into warm sterilized jars. Seal according to manufacturers directions.
Nutrition Facts : Calories 796.6, Fat 0.9, SaturatedFat 0.2, Sodium 65.7, Carbohydrate 207.3, Fiber 6.4, Sugar 188.9, Protein 3.1
MANGO PRESERVE
This recipe is a sweet preserve. I used to make it for my M.I.L. for Christmas, as it incorporated her 2 favourite flavours, mango and ginger! She loved it and devoured it every year! She was not a fan of the chilli, so I used to tie a vanilla pod and a few whole cloves in muslin instead..... which was removed before bottling of course! This made for more of a sweeter preserve for her. You could also use star anise of cracked cardamom pods in a tied muslin bag as something different. This makes about 4 jars...... but will depend on the size jars you use. N.B. You will need approx 900gr (2 lb) mangoes for this recipe (4 mangoes)
Provided by Tisme
Categories Mango
Time 1h5m
Yield 4 jars
Number Of Ingredients 8
Steps:
- Place the mango's, chillies and ginger in a pan (a pan suitable for preserving), add the lemon rind, juice and water & simmer to the boil for approx 20 minutes.
- Add the sugar and heat gently until the sugar has completely dissolved then bring to the boil and boil for a frurther 5 minutes.
- Leave to cool slightly and pour into warmed sterilized jars and seal.
- When completly cold label and store in cool place.
MANGO JAM
Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
Provided by RADHIKA GHATAGE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 24
Number Of Ingredients 4
Steps:
- Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
- Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
- Pour cooked jam into sterilized jars and seal according to canning directions.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 1 mg, Sugar 18.1 g
Tips:
- Choose ripe, unblemished mangoes for the best flavor and texture.
- Use a sharp knife to peel and slice the mangoes. This will help prevent the fruit from tearing.
- If you don't have a candy thermometer, you can test the preserves by dropping a small amount onto a cold plate. If the preserves wrinkle when you push your finger through them, they are ready.
- Store the preserves in a clean, airtight container in the refrigerator for up to 2 weeks. You can also freeze the preserves for up to 6 months.
Conclusion:
Sweet mango preserves are a delicious and versatile condiment that can be enjoyed in many different ways. They can be spread on toast or crackers, used as a filling for pastries, or added to yogurt or oatmeal. They also make a great gift for friends and family.
With just a few simple ingredients and a little bit of time, you can easily make your own sweet mango preserves at home. So next time you have a surplus of mangoes, give this recipe a try.
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