John Myers
Ingredients for 1 servings:
- 2 kg mango(s), peeled, cut into small pieces
- 1 kg gelling sugar, 2:1
- 2 vanilla pods, the pulp and the cut pods
- 8 tbsp lime juice
- 100 g pistachios, chopped
- 6 stalks of thyme, washed, dried, shredded
- citric acid
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 45 minutes
Pistachios add a crunch, thyme an interesting Mediterranean touch
Place the mangoes, pulp, and sliced vanilla pods into a large pot, along with the gelling sugar. Let the juice infuse for at least 2 hours, preferably 4. Stir well. After 2-4 hours, remove the vanilla pods. Add the lime juice. Puree everything in the pot. Heat the mango puree, stirring constantly, and bring to a boil according to the sugar manufacturer’s instructions. Stir constantly, as the puree thickens quickly. Then add the pistachios and thyme and pour everything into prepared, sterile jars. Seal immediately and let stand with the lid on for about 5 minutes.
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