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Mango-Citrus Jam

Mango-Citrus Jam

Kathy Gunst
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.

Kathy Gunst

James Beard Award-winning food journalist Kathy Gunst always has cheese in her refrigerator and is constantly on the lookout for new pairing combinations. The author of 16 cookbooks, her most recent work is Rage Baking—The Transformative Power of Flour, Fury and Women’s Voices. She writes for the Washington Post, Boston Globe, Eating Well, and other publications.

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