Cubes of fresh mango are simmered with orange and lime juice, grated lime zest, sugar, and a touch of dry ginger. This slightly sweet, vibrantly orange jam pairs well with creamy fresh ricotta, fresh or aged goat cheese, cream cheeses, or a mild cheese that benefits from some added sweetness and citrus. Serve with crackers and salty nuts, or atop toasted bread and whipped ricotta.
- 1 lime
- 2 large ripe mangoes, peeled, and chopped into 1/2-inch pieces, about 12 ounces (see note)
- 2 tablespoons fresh orange juice
- ½ cup sugar
- ¼ to ½ teaspoon ground ginger
- ►Zest the lime using a microplane or the smallest knobs on a cheese grater. Juice the lime and set aside.
- ►In a medium pot or saucepan mix mango, lime zest, lime juice, orange juice, sugar, and ginger. Bring to a boil over high heat, stirring frequently. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Remove from heat and, using a potato masher, coarsely mash mixture to a thick consistency. Cook another 8 to 10 minutes, or until mixture has thickened. Keep covered and refrigerated for at least 2 weeks.
- The best way to cut mango is to take a sharp knife and cut lengthwise right up against the pit. Repeat on the other side. Make a tic-tac-toe board into the flesh of the mango and then push the pieces out away from the peel. For any fruit remaining on the pit, remove with a small, sharp knife.
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