Ataulfo Mango Jam Recipes

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MANGO JAM



Mango Jam image

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

2 pounds ripe mangoes
1 ½ cups white sugar
¾ cup water
3 saffron threads

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

MANGO JAM



Mango Jam image

I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.)

Provided by Saeriu

Categories     Breakfast

Time 45m

Yield 5 8 ounce jars, 5 serving(s)

Number Of Ingredients 5

4 mangoes
1 lemon, juice of
1/2 lemon, zest of
sugar
water

Steps:

  • Prepare jars/lids.
  • Peel and dice mangoes.
  • Measure mangoes, pour into a kettle, and add equal amount of sugar.
  • Add juice of 1 lemon and zest of 1/2 of lemon.
  • Add just enough water to keep from sticking, about 1/4-1/2 cup.
  • Cook until soft.
  • Immersion blend until smooth or work in batches with a blender.
  • Cook until thickened.
  • (Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
  • Pour in jars and seal.

ATAULFO MANGO JAM



Ataulfo Mango Jam image

Ataulfo mangoes are only available in the Toronto area from late March until September. I don't know what the availability is in other regions. They are 8 to 10 inches long with an oblong round-bottom shape and a gold-blushed yellow skin. The juicy flesh inside is yellowy-orange, creamy smooth, free of fibrous stringiness (which can set off allergies in people sensitive to stone fruits) and is described as the best thing to have fallen out of a tree since the apple observed by Isaac Newton. The flavour resembles a delectable combination of peach, banana,m pineapple and butter. They're incredibly sweet and loaded with vitamin c and dietary fibre. Look for them in your local Chinatown. Watch Corey Mintz of the Toronto Star (where I found the recipe) slice and peel a mango here: porkosity.blogspot.com/2008/04/mango-ectomy.html

Provided by Dreamer in Ontario

Categories     Mango

Time 50m

Yield 1/2 cup

Number Of Ingredients 4

2 ataulfo mangoes, peeled
1/2 cup white wine or 1/2 cup water
1/4 vanilla pod
1/4 cup granulated sugar

Steps:

  • Place all ingredients in a small saucepan.
  • Simmer over low heat until liquid is almost evaporated (about 45 minutes).
  • Remove vanilla and puree in food processor.

Nutrition Facts : Calories 1386.3, Fat 5.1, SaturatedFat 1.2, Sodium 26.2, Carbohydrate 307.4, Fiber 21.5, Sugar 285.6, Protein 11.2

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