- 500 g mango (4 mangoes)
- 250 g sugar (1 cup)
- ½ lemon
- 100 ml of water
Peel and cut the mango into slices or dice. For this recipe, half the amount of sugar is used as for 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. The use of lemon in the recipe is not essential, but it provides a touch of acidity and allows for a better texture of the jam. You will notice that it sets faster and takes on a crystalline color.
Place the chopped mango, sugar and juice of one lemon in the saucepan. We stir the mixture a little and cook it over medium heat for about 20 minutes.
Some people beat and strain the mango with the sugar before cooking. Here we indicate that it can be two ways. Choose the one of your preference.
The mango releases abundant liquid, so little water should be incorporated in this recipe. If you add a lot of water you will have to extend the cooking until it thickens.
You have to stir the mixture from time to time 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 candy without blending, but to get a jam with a homogeneous texture it is best to put it through a blender and then strain it to remove the mango hairs that can be annoying.
When beating and straining the jam you must decide if you want to leave it at that point or if you want it thicker. If you want it thicker, bring it back to a simmer, stirring constantly, until it reaches the consistency you like.
Cuban grandmothers often say that when the jam shines it indicates that it is at its ideal point. Another trick to identify the ideal point is to pass the spoon and when it does not run easily it indicates that it is curdled and the heat is enough because when it cools it will wait even longer.
Finally, we suggest that for better conservation you wash and sterilize (boil completely covered in water) a couple of glass jars with lids, and store the jam in them.
Store it preferably in the refrigerator. If the glass pot is hermetically closed, it can be kept for up to 6 months, although with how tasty it is, it will surely end much sooner.
Enjoy your meal!