Mango Marmalade For The Win!

This is a quick small batch of mango marmalade. I just wanted to use the last of my mangoes, and I thought it would be a great way to preserve that mango flavor and add a bit more citrus. It also acts as a transition to what I'm going to be posting later this week which are a few lemon recipes.

Delicious Mango Marmalade

This recipe is also very simple and makes a little half pint worth. I like this size because I can definitely eat this amount of jam without being stuck with a lot of leftovers. I think this is a great marmalade for breakfast, brunch, or just a snack. It's just a yummy tropical flavor that is something different from your basic orange, lemon, and grapefruit marmalades. I also love marmalades because you don't need pectin or anything else, just fruit and sugar basically. So let's get started

Mango Marmalade

• 1 cup of cut up mangoes
• 1 thinly sliced lemon
• 1 cup of water
• 1 cup of sugar

I soaked my lemons in water the day before and used that lemon water as the 1 cup of water

Combine lemons and water in medium saucepan. 

Bring to a boil over high heat, cover and reduce heat. Boil gently for 25 minutes, stirring occasionally.

Add mangoes to saucepan.

 Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.

Stir in sugar. 

Return to a boil and boil, rapidly, uncovered until mixture will form a gel, keep stirring frequently.

Place in a jar, I flip the jar upside down on the counter to create a seal and when the marmalade cools down I then place in the fridge to set.

I then enjoy the mango marmalade a day later

Delicious on toast