My friend Fernanda, lives in Florida and has mango trees growing outside her door. While we all may not have that luxury, it is possible to duplicate her delicious mango preserves with this recipe. No preservatives, all natural, and amazingly flavorful.
Look how juicy this summer mango is as it's sliced into. Yum!
I love mangos. They are my favorite tropical fruit. When my friend Fernanda told me she had more mangos than she knew what to do with and was making jars and jars of preserves, I asked her to please send me one - and she kindly did. Hands down, Fernanda's mango preserves are the best I've ever had!
How can you get fresher preserves unless you made them yourself! From tree to table is the way Fernanda makes them. She cooks what she knows. She's Argentinian and brings a natural, home made flair to her dishes.
After I tasted her mango preserves, I immediately wondered if she had considered selling it. It contains no chemicals or artificial ingredients and no preservatives! Alas, she does not. However, she has been generous enough to share her authentic mango preserves recipe with you right here so you can taste the tropics, too. (Thank you Fernanda!)
These preserves are as excellent on your morning toast as they are on my Mango-Lime Chicken. You can also try it on roast pork!
¡Qué delicioso!
A jar of Fernanda's homemade mango preserves.
Ingredients:
8 ripe mangos, pitted, peeled, sliced, and cut into chunks* (weigh the mango chunks)
2 mango pits (saved, put to the side)
1/2 the weight of the mango chunks in sugar
1/2 oz pectin
Instructions:
1. Mix the mangos with the sugar in a large bowl. Let it sit for a few hours at room temperature so the mangos release their juices.
2. Pour the contents of the bowl into a saucepan. Bring to a slow, rolling boil.
3. Add the pectin. Stir to dissolve.
4. Add the 2 mango pits to the saucepan. (This is a cool trick Fernanda taught me to help the pectin thicken.)
5. Remove the saucepan from the heat and let the preserves cool.
6. When the preserves are room temperature, fill empty sterilized jars or canning jars with preserves (discard the pits) and seal tightly. The jars can remain stored in a cool, dry place for a few months. Once you open a jar, refrigerate any remaining preserves.
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Special Notes:
*I found this video on how to pit a mango while leaving most of the fruit intact. I have not tried this method, but he makes it look easy. I run a sharp knife down each side of the mango around the pit and then remove the fruit that way.
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