WHO says mango jam has to be made only from carabao mango, otherwise known as Philippine mango, to be good? You can make mango jam from the common Indian mango, too. It is the more common mango in the neighborhood, which just falls off the mango tree of your neighbor and drops to the ground because the tree is just teeming with it.
Well, it is almost summer, and it is that time of the year when the mango trees are bountiful with fruit. In our street alone, there are at least three mango trees, and one of them belongs to our neighbor Matt. He gave us a batch of super sweet, crunchy and delicious Indian mangoes from his tree. Two weeks later, when my husband Raff and I had consumed the whole batch, Matt gave us another big plastic bag full of Indian mangoes. It must have totaled about five kilograms. I turned some of it into chunky Indian mango jam.
Mango jam that is made from Indian mangoes has a distinct taste that pleases.
6-7 pcs. Indian mango
2 cups white sugar
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. grated lemon rind
1 tsp. rock salt
1. Peel mangoes. Roughly slice, removing the seed, then dice.
2. In a saucepan, combine diced mangoes, sugar, lemon juice, lemon rind and salt. Bring to a boil.
3. Lower heat and cook jam until the liquid is thick and syrupy.
4. Let cool.
5. Transfer to a bottle and keep refrigerated.
