600g Alphonso mangoes or any sweet, mature mangoes of your choice, they need to be really ripe (about 5-6 mangoes) for this and preferable without fibres. Hate those fibres!
4 tablespoons agave syrup
2 thin slices ginger
1 cinnamon stick
1 teaspoon chilli flakes
1 fresh red chilli, slit in half
2 teaspoons fresh lemon juice
1 of 2
I just got back from a 2 week stay in India! It was just amazing to connect with my culture and people again. One needs that sense of belonging once in a while… not to feel different or look different but to just fit in with everyone else.
So I brought back some beautiful, golden orange Alphonso mangoes. They have an extremely short season, literally a month or so while the heat and sun is at its peak time, before the rains begin. I have never brought them back before. This time I had so many ideas and really wanted to experiment with this gorgeous, silky, sunset fruit. It’s so pretty, honestly, one doesn’t need to do anything with it at all… but I did… and this spice up jam is a dream.
Prepare the mangoes by peeling them and cutting the flesh up into smallish cubes. You can be rough with this as the mango will break down anyway but I DO like to see pieces of mango in my jam. Heat a heavy bottomed pot over a low-medium heat. Incorporate the mangoes and give them a stir. It’s important to keep them on a low flame so that the fruit doesn’t burn or turn smoky at all. After about 5 minutes, add the agave syrup or your choice of sweetener. Stir gently to ensure the syrup coats the mangoes nicely. This is a low and slow process so make sure you’re not in a hurry when you start. Turn the heat down slightly and keep stirring. The idea here is to allow the liquid to evaporate and the fruit to nicely thicken up. This should take another 5-7 minutes. Once the jam starts to thicken, keep stirring to prevent it from burning and add the cinnamon and ginger. Simmer for another couple of minutes. Now add the chilli flakes and the slit red chilli and continue stirring. At this point you can test the thickness: Place a teaspoon of the jam onto a plate and tip the plate sideways. If it starts running down the plate it needs much more time. if it stays on the plate and is shiny and glossy, you are pretty much there! have patience! Now finish with the lemon juice, stir and keep it low and slow for another five minutes or so tiring from time to time. Turn off the heat and set aside to cool completely before spooning into sterilised mason jars. Store in the fridge for at least a week! This, for me, makes a perfect gift too!
I love this jam with a piece of mature cheddar cheese, on warm grain toast and even along side a spicy curry!