Mango Preserve
Recipe: #18307
March 31, 2015
Categories: Condiments, Fruit, Mango, Australian, Budget-Friendly, Canning/Preserving, Entertaining, Game/Sports Day, Labor Day, Ladies Luncheon, Picnic, Summer, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Spicy more
"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 (2lb) mangoes for this recipe (4 mangoes). Yields 4 jars"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (629.1 g)
- Calories 748.2
- Total Fat - 1.8 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 24.6 mg
- Total Carbohydrate - 193.4 g
- Dietary Fiber - 10.4 g
- Sugars - 171.9 g
- Protein - 5.1 g
- Calcium - 81.7 mg
- Iron - 2.4 mg
- Vitamin C - 132.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
Add the sugar and heat gently until the sugar has completely dissolved then bring to the boil and boil for a further 5 minutes.
Step 3
Leave to cool slightly and pour into warmed sterilized jars and seal.
Step 4
When completely cold label and store in cool place.
Tips & Variations
No special items needed.
0 Reviews
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