There couldn't possibly be such a thing as "too much of mangoes", I mean, who can resist picking them up every time we see them in a super market or a cart laden with these golden beauties!! Especially when each week brings out a new variety and you promise to treat yourself to all or as many of them !!
And that's when the trouble starts!! An overdose of mangoes... much to be eaten, but only so much that we can have of the fruit!! So this week I set out with an agenda of putting all those ripening mangoes around me to good use and coming up with innovative recipes. So after the Mango Cupcakes last week, here's the next one up......
[Note : One can use Mango pulp or chunks, depending on how smooth one would like their jam. The mangoes I worked with were over-ripe so I could just spoon them out into a bowl! ]
Method :
And that's when the trouble starts!! An overdose of mangoes... much to be eaten, but only so much that we can have of the fruit!! So this week I set out with an agenda of putting all those ripening mangoes around me to good use and coming up with innovative recipes. So after the Mango Cupcakes last week, here's the next one up......
[Note : One can use Mango pulp or chunks, depending on how smooth one would like their jam. The mangoes I worked with were over-ripe so I could just spoon them out into a bowl! ]
GINGER-ORANGE FLAVOURED MANGO JAM
Ingredients :
Ripe Mango pulp or chunks - 2 cups (Variety of mango is totally up to you, any chunky variety with less-fibre can be used. I used 'Banganapalli')
Sugar - 3/4 to 1 cup (I used half cup each of brown and white sugar)
Lemon juice - 1 tbsp
Orange juice - 1 tbsp
Ginger (Finely grated) - 2 tsps
Cinnamon powder - 1/4 tsp
Orange zest - 1/2 tsp (optional)
Ripe Mango pulp or chunks - 2 cups (Variety of mango is totally up to you, any chunky variety with less-fibre can be used. I used 'Banganapalli')
Sugar - 3/4 to 1 cup (I used half cup each of brown and white sugar)
Lemon juice - 1 tbsp
Orange juice - 1 tbsp
Ginger (Finely grated) - 2 tsps
Cinnamon powder - 1/4 tsp
Orange zest - 1/2 tsp (optional)
Method :
1. Add the mango pulp/chunks, sugar, lemon and orange juice, along with grated ginger, to a thick bottomed/non-stick pan. If you aren't too happy about finding ginger pieces in your jam, you can use its extract instead.
2. Let simmer on medium heat, stir occasionally, till the moisture in the pulp reduces and the mixture starts thickening. This should normally take a good 15-20 minutes.
3. Once you see the pulp reducing, lower the heat. Add the cinnamon powder and orange zest and keep stirring on and off for another 5-7 minutes.
4. Remove from the fire and let cool. Please remember that the sugar in the mixture will cause the jam to continue thickening even after it stops cooking. So do not leave it on the flame for a longer time.
5. Once cooled to room temperature, store in a clean airtight bottle and use as desired.
Delicious !!
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