Like to get your spicy fix first thing in the morning? Mango habanero jam is a perfect condiment for just that. Use it on your morning toast for a most certain pick-me-up. But don’t stop there. This spicy jam pairs well with all sorts of things — from pork (and other grilled meats) to rice pudding. Or even turn that vanilla ice cream into something much more exotic with a side of this sweet.
This fruit pairing just works so well. The spiciness of the cooked habanero peppers don’t overpower the mangoes fruity flavor. Instead, that habanero sweetness actually complements it and that double-whammy of sweetness balances perfectly with the spiciness.
On that spiciness, it’s bold. Habanero peppers are extra-hot chilies (100,000 to 350,000 SHU.) That said, the dilution of the pepper into the jam does temper that spiciness somewhat. Still, if there’s concern take a look at this spicy red pepper jam instead. It’s nowhere near as hot (and you can control the peppers used.)
Our recipe below is for a “eat-it-in-a-week” batch. Quick and easy – no jar sterilization. But mango habanero jam also works well stored for prolong periods. Just follow proper sterilization instructions to prep your jars and use airtight seals as instructed.
Mango Habanero Jam
- Peel the mangoes with a sharp paring knife, then remove the stones and cut the flesh into cubes.
- Place the cubed mango and all of the other ingredients into a heavy bottom saucepan (or a jam pan if you have one.)
- Simmer for 30 minutes, then allow the jam to cool for 20 minutes.
- Transfer the jam into a small tub or jar. Serve immediately.