My late aunt who lived in Goa would make this really amazing mango jam, she would always send some for us. I remember eating this jam plain just with a spoon and it was really difficult to stop eating it! It was sooooooo good, guys!
THIS EASY HOMEMADE MANGO JAM REQUIRES JUST 2 TO 3 INGREDIENTS
Ripe mangoes Sugar Lime/lemon juice (optional)
To make this homemade mango jam recipe | Goan mangad, you have to combine the mango pulp, sugar and lime juice, if using in a heavy-bottomed pot, then use that elbow grease and just stir, stir and stir. Traditionally, Maangad is prepared in a large vessel over an open fire pit, stirred continuously with a long wooden ladle. Also, Mussarat or Monserrate de Bardez mangoes are used to make this Goan mango jam. These mangoes have reddish skin, are fibrous and mostly the ones used to make jams, sweet and sour pickles. It is a common practice amongst Goans to make Maangad every summer using mangoes from their very own mango tree. Goan Maangad is not a lose set jam, it is a little thick. In fact, there is a hard variety too, which is almost like a fudge and can be eaten as such.
I prefer thick, spreadable kinds, it goes well on bread, bagel or anything you fancy. Spoon some to make a mango milkshake, to flavor your plain ‘ol oats or add some to plain kheer! I spotted some really amazing Mexican mangoes at Costco, their rosy-hued skin was similar to the Mussarat mangoes, and for once I was really pleased when I cut one, it was really sweet and juicy. So I instantly knew, I was going to make some mango jam! I know it is a tedious task to prepare jams and jellies, but I’m always up for it if it is homemade. The last thing you need is to sweat it out near the stovetop in this heat, but it is totally worth all that effort. This mango jam is literally like some sunshine in a bottle sure to make those breakfast mornings all cheery and bright! Plus it also makes a wonderful hostess gift!
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STEP BY STEP INSTRUCTIONS TO PREPARE MANGO JAM
1.Slice one side of the mango about 1/4 inch away from the stem. Do the same on the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed.
2.With the back of a fork mash the mango pulp, leaving little chunks of mango for added texture or transfer the mango pieces into a blender and blend to a smooth puree, without adding any water.
3.In a heavy-bottomed pot, add mango pulp, sugar, and lemon juice, heat it over medium-high heat and mix well with a wooden spatula.
4.Once the mixture starts bubbling reduce the heat to medium, and stir continuously until the mixture begins to leave the edge of the pan. Keep checking as you stir, drop the mixture from the spatula, it will drop easily, which means it needs to be cooked further. (about 45-50 minutes) 5.Once all the moisture has evaporated, the jam will begin to leave the sides of the pan.
6.If the jam does not drop from the spatula, it is done. Remove it from the heat.
7.If you want a slightly thinner jam then follow this test for jam doneness- Place 2-3 small plates in the freezer before you begin preparing the jam. When the mixture begins to thicken start testing. Remember to keep the pot away from the heat while you are testing. Put a tablespoon of jam onto a cold plate, return the plate back to the freezer for 2 minutes. Run your finger through the jam, if it wrinkles and stays apart (as shown in the pic) it is done, if it is runny, then it needs to be cooked for a few more minutes. Or use a candy thermometer, when the mixture reaches 220 F/ 105 degrees C, it is done.
8.Transfer the prepared jam to a sterilized airtight container and store in a cool and dry place.
NOTES 1.Initially, I directly added 2.5 cups of sugar, heated the whole mixture as stated in point 3. I did a little taste test for the sweetness and it was perfect for me. Add sugar according to the sweetness of the mangoes. 2.Some people like to flavor Maangad with cinnamon if you’d like to add cinnamon, add it in step 3, and continue with the recipe. 3.Post updated with new pictures.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook @ Aromaticessence Pinterest @ Aromatic Essence Instagram @ aromatic_essence77 Twitter @ freda_dias Regards, Freda
