The mango season honored our beings this year with a load of fruity, quality fresh Mangoes. The trees worked hard on their fruits and we get to indulge them. A lovely gift, don’t you think? Earlier this year in February we were surprised by some short rains, which kind of affected the mango production in the Goan state to the worse. However, we collected a proud and envious amount of fruits and shared it with our neighbors. They in turn did the same thing. So I ended up with a few different Mango types. My first thought, a Mango Jam Recipe!
I know many of us don’t have the “luxury” to own a garden and I feel with you! But if it makes you feel any better, it’s a lot of work, especially during the rainy season! So, getting organic mangoes, or other fruits, from the market or store isn’t a bad alternative at the end of the day. At least you won’t have to find a solution for those half smashed mangoes that fell from the tree, or the fruits with a million worms…
Anyway, for my mango jam you will only need the fruit itself, some Lemons and Sugar, that’s it. No preservatives and maybe one could call it Vegan. As you must have noticed today, we at the #Sundaysupper Team, are in a “free” mood. My colleagues have chosen dishes that are either Gluten free, Lactose free, Vegan, Nut free etc etc. I guess you get the idea? As you know I am anything but an expert in this field since I don’t know anybody personally who is suffering from a food allergy. Some of you might not believe me but food allergies are very rare in my corner of the world, so the need for alternative food choices isn’t there.
Yet I understand the hardship of cutting down on some kind of foods. Especially I imagine the shock when one learns about some food intolerance. Yes, it would be a nightmare if I for example would learn that I could not eat cheese or bread anymore! Good god my foodie being would be smashed completely and I would consider myself doomed. I don’t want anybody with a food intolerance to feel bad of my words, but that’s how I would feel (and I bet many people would feel this way). But I am a flexible person so therefore I would accept my destiny and see it as a good challenge and maybe a health experience.
If you are a food allergic or not, you may enjoy my natural, organic, homemade, from scratch Mango Jam. Keep in mind that my recipe uses a whole mango with the core while cooking. I chose this way because I find the core gives the jam a certain rich flavour that I enjoy in a jam. Of course you can choose to cut and discard the core before cooking but that’s up to you. Also by doing it my way, you ll just have to fish out the core with the strings attached to it. Some Mango types have lots of annoying strings and I don’t like those in my jam, so leaving the core can be a big bonus. When following my recipe, notice that you ll need a big pot, bigger than the one I used so that you can mix the jam in peace. I had no choice since we don’t own a bigger pot, but anyway as you can see I managed with the one in the pictures.
- 10 medium sized mangoes ( I used 8 Mankurad mangoes and 1 big Bishops mango which counts for 2 mangoes, and of those half of the mangoes were over ripe and the other half normal)
- 600 grams Sugar
- Lemon peel of 2 Lemons
- 2 “naked” peeled Lemons
- Start by peeling your mangoes and discard the peel. Keep the mangoes in a big cooking pot.
- Peel your lemon and add to the pot the peel and the lemon flesh. Cover the fruits with the whole amount of the sugar.
- Heat up your pot on low heat and start to stir the fruits. Stir on low heat for about 30 minutes or until you see the rolling boil happening and when the fruit flesh is completely unattached from the core and only the strings are left. Always keep an eye on the cooking Jam!
- Test the jam by dropping some of it on a cold plate. If the jam is running then it will need some more cooking time, if it remains and a thin skin appear on the drop, it is ready to be jarred.
- But first remove and discard the Lemon rind, lemons and the Mango cores with the strings attached to the cores (some mango types don’t have strings which is all the better).
- Grab a sterilized Jar and fill it full with the jam. Drop a few drops of alcohol into the cap so that it gets disinfected. Seal the Jar and turn it up side down and leave it like that for a few hours before you store the mango jam jars in a cool and dry place.
#Sundaysupper Free for All Menu line up!
- Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
- Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
- Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb
- Gluten Free Nothing Missing Manicotti by Jane’s Adventures in Dinner
- Gluten Free Sun-Dried Tomato & Feta Meatballs over Courgette Noodles by Small Wallet, Big Appetite
- Gluten Free Pizza by Cravings of a Lunatic
- Dairy, Egg & Nut Free Balsamic Portobello Burgers by Curious Cuisinere
- Dairy, Egg, Gluten & Nut Free Mushroom Risotto Bake by Cindy’s Recipes and Writings
- Dairy, Egg & Gluten Free Vegan Mac and “Cheese” by Webicurean
- Dairy, Egg & Nut Free Creamy Mushrooms on Pasta by The Not So Cheesy Kitchen
- Gluten Free Persian Cucumber Yogurt by Shockingly Delicious
- Gluten Free Quinoa with Olives, Basil and Sun-dried Tomatoes by That Skinny Chick Can Bake!!!
- Dairy Free Farro and Fruit Salad by Magnolia Days
- Dairy, Egg, Gluten & Dairy Free Fattoush Salad by From the Bookshelf
- Gluten Free Chickpea Fritters by The Lovely Pantry
- Dairy, Egg, and Gluten Free Black Bean and Mango Salad by Soni’s Food
- Dairy, Egg, Gluten, and Nut Free Grilled Fennel Salad by Food Lust People Love
- Dairy & Gluten Free French Bread by Blueberries and Blessings
- Dairy & Gluten Free Crunchy Almond Sesame Crackers by Sue’s Nutrition Buzz
- Dairy & Gluten Free Individual Chocolate Pavlovas by The Girl in The Little Red Kitchen
- Gluten Free Flourless Chocolate Chip Peanut Butter Cookies by Juanita’s Cocina
- Dairy, Egg & Gluten Free Apple Almond Butter Cookies by What Smells So Good?
- Gluten Free Chocolate Chip Cookies with Almond Flour by Hezzi-D’s Books and Cooks
- Nut Free Lemon Cardamom Wedding Cookies by Gourmet Drizzles
- Dairy Free Chocolate Gelato by Growing Up Gabel
- Dairy, Egg, Gluten & Sugar Free Cantaloupe, Strawberry, & Coconut Gazpacho by Peanut Butter and Peppers
- Gluten Free Meringue Kisses with Dulce de Lece by Basic N Delicious
- Dairy & Egg Free Vegan Everyday Chocolate Loaf by Gotta Get Baked
- Gluten, Dairy, and Nut Free Coconut Macaroons by Happy Baking Days
- Dairy, Egg, Gluten & Soy Free Tastes like Chocolate Ice Cream by Cookistry
- Gluten Free Enoki Mushroom & Pine Nut Quinoa by Family Foodie
- Gluten Free Mousse & Cookies by Ninja Baking
- Gluten Free Brown Butter Snickerdooles by Pies and Plots
- Dairy, Egg & Soy Free Chai Spice Coconut Ice Cream by Daily Dish Recipes
- Gluten Free Lemonade Dip by The Messy Baker
- Nut & Fat Free Chocolate Angel Food Cake by Table for Seven
- Gluten & Dairy Free Honey Bear Smoothies by Neighborfood
- Sugar Free Strawberry Meyer Lemonade by The Weekend Gourmet
Be sure to come back on Sunday for all the amazing “Free For All” recipes! We would love to have you join our Twitter #SundaySupper chat party starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to see you to join all you need to do is follow the #SundaySupper hashtag and please do not forget to include the hashtag in your tweets as well. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.
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