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
2 ripe mangoes—peeled, cut off the pit and cut into 1/2-inch pieces
2/3 cup sugar
1 tablespoon fresh lemon juice
How to Make It
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.
The jam can be refrigerated for up to 1 week.
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