Mango Marmalade is such a delicious easy way to keep up with your supply of mangoes this season.
This recipe is the perfect answer to mango season. If you grew up in Miami, then you are familiar with this delicious problem. When mango gets into full swing, it’s nearly impossible to keep up with them.
If you have or know someone with a mango tree, chances are there was a bag of mangoes at your doorstep once a week. It’s the best. But there’s only so much mango you can slice and eat. You need to find other ways to use them. Our favorite kind of brainstorming!
How to use Mango Marmalade
The answer is, there is no wrong way to use it.
When we were younger, my mom would make “mermelada de mango” all the time. It was the best because we always had it in the fridge or in the freezer to snack on”– Ani
Mermelada de Mango or Mango Marmalade is essentially mango jam. This is a genius way to use them. There are so many wonderful things you can do with jam. You can stuff the mango marmalade into empanadas, make puff pastry pastelitos or make a plain cheesecake (or buy one) and spread the marmalade on top.
Speaking of spreading marmalade, you can simply just smear some cream cheese on a plate, top it with the marmalade and serve with Cuban bread or saltines. Sometimes simple is better.
Try some of these other ways to enjoy your mangoes!
Our Tips for Making the Perfect Mango Marmalade
For the best mango marmalade there are a few things to keep in mind:
1- try to use mangos that are not too fibrous. It will make for a much smoother marmalade.
2- Use different types of mangos. Mangos that are at different ripeness and from different locations, make for the best tasting marmalade.
3- You can use frozen mango along with the fresh mango, if you need a little more.
Mango MarmaladeCourse: DessertsCuisine: CubanDifficulty: Easy
1/2 cup of water
Juice of one lemon
4 1/2 cups diced mangoes (about 5 mangoes)
1/2 cup of brown sugar
3-4 tablespoons of sugar
Pinch of salt
1 Cinnamon stick
- Take all of your ingredients and put it all in a pot. Let it come to a strong boil and then lower the heat to low.
- Simmer on low for 30 minutes moving it around every now and then. You want to be careful it doesn’t stick to the bottom.
- After the 30 minutes, remove the cinnamon stick from the mixture. Move the mixture to a blender or use an immersion blender and smooth until desired consistency. If you like it chunky, you can just blend half of it.
- If you want it super smooth you can strain it with a colander after blending and it will be very fine. But who has time and patience for that!
- This keeps in fridge for a week and in freezer for a couple months.