Mango-Jalapeño Jam

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 51
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 13.2g
  • Cholesterol: 0mg
  • Iron: 0.2mg
  • Sodium: 3mg
  • Calories from fat: 2%
  • Fiber: 0.8g
  • Calcium: 9mg

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

  1. 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.
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