This honey mango spread is the first recipe I cook with mango. It is simple to make and delicious (but still less sweet than a standard jam) spread on toast or mixed with plain yogurt.
About 3 months ago, I bought a big bag of frozen mangoes, ready to eat at Costco. Unlike freshly ripened mangoes, the bag contained tender pieces and firmer pieces and that made me think of cooking them as a spread.
For my first test, I used lemon juice and a little less honey but it lacked “punch” and was not quite sweet enough to serve with yogurt. My second test was conclusive with lime juice instead of lemon juice and increasing the amount of honey. When the limes are offered at a discount, I take the opportunity to freeze the juice in ice bags.
We much prefer plain yogurt served with sauces or spreads made with seasonal fruits rather than commercial fruit yogurts. I will certainly prepare this spread regularly and I propose to use also fresh mangoes especially when they will be offered at advantageous prices.
Honey Mango Spread
Yiald: 3 -8 oz jars
Put all ingredients in a large saucepan. Bring to boil on medium heat stirring constantly with a wooden spoon.
Reduce heat and simmer 15 Minutes stirring occasionnally. Cook another 15 Minutes stirring frequently and crushing fruits a few times with a potato masher.
Pour spread in jars, cool to room temperature and refrigerate.
Ingredients
Directions
Put all ingredients in a large saucepan. Bring to boil on medium heat stirring constantly with a wooden spoon.
Reduce heat and simmer 15 Minutes stirring occasionnally. Cook another 15 Minutes stirring frequently and crushing fruits a few times with a potato masher.
Pour spread in jars, cool to room temperature and refrigerate.
