My Mango Preserve
Recipe: #18994
May 13, 2015
Categories: Condiments, Fruit, Mango, Australian, Canning/Preserving, Entertaining, Picnic, Stove Top, Fat Free, Gluten-Free, Kosher, No Eggs, Non-Dairy, Vegetarian 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! M.I.L. 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"
Ingredients
Nutritional
- Serving Size: 1 (618.3 g)
- Calories 717.3
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 16.2 mg
- Total Carbohydrate - 186.7 g
- Dietary Fiber - 7.8 g
- Sugars - 167.9 g
- Protein - 4.1 g
- Calcium - 77.3 mg
- Iron - 1.8 mg
- Vitamin C - 129.4 mg
- Thiamin - 0.1 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 just slightly and pour into warmed sterilized jars and seal.
Step 4
When completely cold label and store in cool place.
Tips & Variations
- Jam Jars