Mango-Jalapeño Jam

recipe

Yield:

4 servings (serving size: 3 1/2 tablespoons)

Recipe from

Oxmoor House

Nutritional Information

Calories 51
Fat 0.1 g
Satfat 0.0 g
Protein 0.3 g
Carbohydrate 13.2 g
Cholesterol 0 mg
Iron 0.2 mg
Sodium 3 mg
Caloriesfromfat 2 %
Fiber 0.8 g
Calcium 9 mg

Ingredients

1 cup diced peeled mango (about 1 large)
2 tablespoons brown sugar
2 tablespoons pineapple juice
2 tablespoons fresh lemon juice
1 tablespoon minced red onion
1 tablespoon chopped fresh cilantro
1 teaspoon diced seeded jalapeño pepper

Preparation

Combine first 5 ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 8 minutes or until thickened, stirring occasionally. Remove from heat; stir in cilantro and jalapeño. Carefully pour mango mixture into a blender or food processor; process until smooth. Cover and chill.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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