- 500 g of mango (4 mangos)
- 250 g of sugar (1 cup)
- ½ lemon
- 100 ml of water
Peel and cut the mango into slices or cubes. For this recipe, use half the amount of sugar as the fruit; that is, if you have 1 pound of mango pulp, use half a pound of sugar for the jam.
Wash and squeeze the lemon. While the use of lemon in the recipe is not essential, it adds a touch of acidity and improves the texture of the jam; you will notice that it sets more quickly and takes on a crystalline color.
Place the chopped mango, sugar, and the juice of one lemon in the saucepan. Stir the mixture lightly and bring it to a boil over medium heat for about 20 minutes.
Some people blend and strain the mango with the sugar before cooking. Here we indicate that it can be done in two ways. Choose the one that you prefer.
The mango releases a lot of juice, so in this recipe, you should add only a little water. If you add too much water, you will need to extend the cooking time until it thickens.
You should stir the mixture occasionally to prevent it from sticking to the bottom. After 20 minutes, the mango will be very soft; turn off the heat and let it cool.
Many people enjoy mango pulp without blending it, but to achieve a smooth-textured jam, it's best to blend it and then strain it to remove the mango fibers that can be bothersome.
When beating and straining the jam, you should decide whether you want to keep it at that consistency or if you prefer it thicker. If you want it thicker, return it to a low heat, stirring continuously, until it reaches your desired consistency.
Cuban grandmothers often say that when the jam shines, it indicates that it has reached its ideal point. Another trick to identify the perfect consistency is to pass a spoon through it; if it doesn’t run easily, it means it has set enough, and it’s time to lower the heat, as it will thicken even more upon cooling.
Finally, we suggest that for better preservation, you wash and sterilize (boil completely covered with water) a couple of glass jars with lids, and store the jam in them.
Store it preferably in the refrigerator. If the glass jar is tightly sealed, it can be kept for up to 6 months, although given how delicious it is, it’s likely to be finished much sooner.
Enjoy your meal!