Spicy Mango Jam

The heat from the chilli in this delicious mango jam recipe gives the perfect balance to the sweetness of the mangoes.

Too many memories from my childhood involve mangoes. Every summer there are dozens and dozens of mangoes at home brought from our farm.

So what better way to use up all these sweet juicy leftover mangoes than to make mango jam at home. My most favorite way to enjoy these succulent fruits even after the season is over.

This spicy mango jam recipe is prepared without preservatives and no pectin.

Let’s talk about the taste. When you take a bite, you initially get the taste of these sweet juicy mangoes. Then there is a heat left on your taste buds. So the natural thing to do is to take another bite of your toast slathered generously with this chilli mango jam. When the heat hits you again, take another bit. This just keeps going on and on! I personally don’t regret the addictive way I enjoy this yummy and delicious jam!

In a nutshell

What is your favorite variety of mango?

Immam Pasand or Himayat is my all-time favorite variety. They are common in South India and are available only from April to June. The production per year is very less and we wait year round for these juicy mangoes. They are really great to be eaten raw. They are very sweet and also tend to have a slight coconut and lime flavor to it.

What kind of mango to use for this mango jam made without pectin?

Any kind of mango can be used. Just make sure they are ripe, sweet and most importantly you love the taste of that variety. For this recipe, I used the Alphonso mango. When in doubt choose Alphonso.  They are good for any kind of mango dessert recipes.

How do you know if the mango is ripe?

First, when you squeeze the mango a bit, it should be pliable. The mango should not be hard. Secondly, the mango would have a sweet smell to it. Thirdly, the mango should be yellow in color.  Remember, mangoes cannot be chosen only by the color of their skin.

So how do you eat this spiced mango jam?

This chili mango jam can be had with toast, bread rolls, smoothies or even be used as a filling for these delicious cake rolls.

Storage tips for this mango jam

I usually make only small batches at a time. So there is no canning involved. This mango jam recipe can last for up to 2 months when stored and chilled in a clean and dry jar.

Still got leftover mangoes at home?

Make these delicious make ahead mango coconut pudding. They are easy to prepare and easy to double.

Tips to make the best DIY mango jam with the right amount of spice.

• The most important ingredient is THE MANGO. They should be chosen with care. The mangoes should be sweet and definitely ripe. Not under ripe or over ripe.
• The dried red chillies can be substituted for red chilli flakes. This makes the process easier. Instead of grinding the red chilli add a tablespoon of red chilli flakes to the mango.
• If using the dried red chilli, de-seed the chillies. Use mortar and pestle to grind the dried chilli to a coarse mixture. Don’t powder it.
• After about 5 minutes of boiling the mango mixture, TASTE. Check if you are satisfied with the sweetness of the jam. If not, adjust the sweetness by adding another ¼ cup of sugar.
• Keep a close eye on the jam. Stir often to make sure the jam does not stick to the bottom.
• Cool the jam completely before storing. Otherwise there would be formation of water droplets and the jam tends to spoil.
• Make sure you use a clean and dry spoon and container for the jam to last long. This spicy mango jam can be chilled for up to two months when stored properly.
• This delicious jam recipe can be easily doubled to make large quantities.

This recipe looks good and tastes good. Hope you try this spicy homemade mango jam and let me know how it turned out for you.

Print Recipe

Spicy Mango Jam

(1 votes, average: 5.00 out of 5)

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Serves: I cup approx. 255ml

Prep Time: 5 minutes – Cooking Time: 15 minutes

The heat from the chilli in this delicious mango jam recipe gives the perfect balance to the sweetness of the mangoes.

Ingredients

• 250 grams mango pulp
• 1 inch cinnamon stick
• 2 tablespoon lemon juice
• 2 dried red chilli, deseeded or 1 tablespoon red chilli flakes.
• 140 grams granulated sugar
• ¼ cup water

Instructions

1

In a food processor, blend mango leaving the puree a little coarse. Set aside.

2

If using dried red chilli, de-seed and crush them using a mortar and pestle or a blender, until roughly ground.

3

In a saucepan, simmer all the ingredients over the stove top.

4

Keep stirring occasionally making sure the mixture does not stick to the bottom.

5

After 5 minutes, check to see if sugar is enough. If not, add another ¼ cup of sugar.

6

Heat till the mixture coats the spoon. Remove from heat and cool completely before storing the jam in a clean dry container.

7

Can be served with warm toast.

Notes

This recipe can be stored for up to 2 months when stored in a clean, dry container. Always use a dry spoon too.