CUBAN MANGO MARMALADE

 

Yield: 7 cups

Author: Ana Marti

Cuban Mango Marmalade

Prep time: 8 MinCook time: 40 MinTotal time: 48 Min

Learn how to make deliciously creamy and thick mango marmalade. It's sweet and perfect to pour over ice cream, make tarts, eat with cheese, you name it.

Ingredients

• 3 lb. ripe mango flesh (about 5-6 mangoes)
• Juice from 1 lime
• 1 cup water
• 1/8 teaspoon salt
• 2 to 2 1/4 cups of granulated sugar*

Instructions

1. Cut the mangoes and remove the flesh (watch the video for demonstration).
2. Add the mango flesh, water, lime juice, and salt to a pot. Cook for 10 minutes over medium heat. Add the sugar and cook for an additional 15 minutes.
3. Blend the mango mixture into a puree using either a hand blender or a regular blender. Pass the mixture through a sieve to remove the fibers (hairs).
4. Add the mango puree back into the pot and cook for another 15 to 20 minutes until it thickens slightly. 
5. Transfer to a canister of choice and let stand at room temperature until cooled before storing in the fridge.*

Notes:

*The amount of sugar you add will depend on how sweet your mangoes are.

*The mango marmalade stays good in the refrigerator for about 2 weeks to 1 month. You can also preserve it by canning the marmalade and storing it at room temperature for about 6 months. 

 

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