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 

Jeni Britton-Bauer
May 2014

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Recipe Summary

total:
15 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The jam can be refrigerated for up to 1 week.

Serve With

Ice cream.