Mango jam

Ingredients for 1 servings:

• 2,000 g mango(s)
• 500 g sugar
• 40 g gelling powder, 2 : 1

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour

Wash and peel the mangoes (2000g mango yields approximately 1500g of flesh without pit and skin). Cut in half at the core (down the middle of the fruit), remove the flesh, cut into small cubes, and place in a large pan. Add the sugar and gelling agent and mix well. Let stand in a cool place for 24 hours. The fruit will absorb the water during this time. Purée the flesh and stir well with the juice (as the puréeing created a thick paste). Slowly bring this to a boil, stirring well to prevent it from burning. Continue cooking for approximately 4 to 5 minutes and then pour into hot, rinsed jars. Turn upside down for 15 minutes, then turn again, and let cool. The jam will be creamy and firm and is also suitable for mixing with natural yogurt (mango yogurt or mango shake). A wonderful, exotic jam on freshly baked plaited bread or bread. Note: The Thai (Chinese) mango fruit is orange-yellow, 8 cm long, 5 cm thick, 5 cm wide and firm in the flesh.