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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Lovely served on toast or as a fill for cakes Ingredients:
900 g mango pulp |
115 ml lemon juice |
115 ml orange juice |
800 g caster sugar |
Directions:
1. Preheat oven to 100°C.
2. Place mango pulp and juices into a large pan over low heat and simmer for 10-15 minutes or until most of the liquid has evaporated.
3. Meanwhile spread the sugar on a large baking tray, place in the oven and warm for 5 minutes.
4. Blend or sieve the mango mixture, then return to the pan.
5. Stir in the warmed sugar and cook gently over low heat until the sugar has dissolved.
6. Increase the heat to medium and cook, stirring occasionally to prevent catching, for up to 30 minutes or until mixture is thick.
7. Spoon the mixture into clean, sterilised jars. Cover and seal.
8. Mango mixture will keep in the fridge for up to 3 weeks.
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