Mango season will be over pretty soon unfortunately and I’ve been forced to wean myself off them. Although, not before we were gifted a box from a friend’s family farm containing a dozen each Alphonsoes and Kesars. Though we tried to eat them as fast as we could, we couldn’t keep up with the ripening! So instead I used a few to make a preserve to keep that mango taste going just that little bit longer. I used the Kesars, but any variety will do. Just adjust the sugar according to the sweetness of your mangoes – remember the cold preserve will taste less sweet than the raw ingredients. The final product is equally good both on toast and as an accompaniment to grilled fish.
Mango, Ginger & Lime Preserve (made 2 jars)
4 slightly under-ripe Kesar mangoes (this gave 700g flesh once peeled and de-stoned)
350g golden granulated sugar (or half your weight of mango flesh)
2 tbsp grated ginger
Zest, juice and seeds of 4 Indian Kagzi/Mexican/Key limes or 1 regular lime and ½ lemon*
* Indian Kagzi, Mexican and Key limes are essentially varieties of the same acid lime. They are smaller, tarter and more bitter than regular (Persian) limes, hence the need for the lemon in the substitution
Remove the flesh from the mangoes and cut into cubes approximately 1½ cm in size. Place in a large non-reactive saucepan with all the ingredients except the lime seeds. Stir well and allow to macerate for 30 minutes.
Put the seeds into a small muslin pouch or tea ball infuser and add to the pan (the seeds contain pectin that will allow your preserve to set). Place on a medium high heat, bring to a boil, and then immediately reduce to a simmer.
Keep simmering, stirring occasionally, until the mixture thickens and looks like it will set when cold. Mine took around an hour or so. You can use the plate in the freezer test or otherwise pull a wooden spoon through the mixture – it should leave a clean line on the bottom of the pan when it’s ready.
Remove the seeds and place in sterilised jars while still warm. Allow to cool and store in the fridge.