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Mango Jam

  • SERVINGS: Makes 2 cups
  • FAST

This simple mango sauce from ice cream genius Jeni Britton Bauer is made by cooking pureed mango with sugar and just a touch of lemon juice. It's delicious drizzled over ice cream, cake or yogurt.

Slideshow: Jam Recipes

  1. 2 ripe mangoes—peeled, cut off the pit and cut into 1/2-inch pieces
  2. 2/3 cup sugar
  3. 1 tablespoon fresh lemon juice
  1. In a food processor, puree the mangoes; scrape into a saucepan. Add the sugar and lemon juice and bring to a boil. Cover partially and cook over moderate heat, stirring to dissolve the sugar, 5 minutes. Transfer to a bowl and let cool to room temperature.
Make Ahead The jam can be refrigerated for up to 1 week. Serve With Ice cream.
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