A couple of nights ago, I spent a little time hanging out on Facebook making a little batch mango sauce flavored with fresh mint and lime. I chose to make this particular preserve because a few days earlier, I had bought a bag of six very ripe champagne mangos for $2. They were on the their last legs and needed to be used most urgently.
I chose to include mint because it’s herb month in the Mastery Challenge and because it’s delicious with mango. Finally, the lime joined the party to bring a bit of brightness.
As I contemplated this preserve, I thought a lot about what to call it (mostly because I wasn’t sure what the finished consistency of the thing I was making would be). At first I imagined it as a jam, or perhaps more of a butter. But as it cooked down, I saw clearly that it was going to be more of a sauce. Happily, as a sauce, it is a most delicious and useful thing.
So far, I’ve stirred it into plain yogurt, added it to a smoothie, and have stolen spoonfuls from the jar when in need of something sweet. Because it was such a small batch, I didn’t go to the trouble of running it through a boiling water bath (I was also concerned about the acidity because mangos are a relatively low acid fruit).
If you’d like to see me (and my increasingly giant baby belly) make this preserve, you can watch the livestream right here.
- 2 1/2 cups mango puree (from 5-6 champagne mangos)
- 3/4 cup granulated sugar
- 2 tablespoons fresh mint
- 2 limes, zested and juiced
- Pour the mango puree into a saucepan.
- In the carafe of your blender, combine the sugar and mint and blend until combined. Add this mint sugar to the mango. Finally, add the lime zest and juice.
- Place the pot on the stove over high heat and bring to a low bubble. Reduce the heat to medium and cook for 10 to 15 minutes, stirring constantly, until the mango reduces a bit.
- When you like the consistency, remove the pot from the heat. Position a fine mesh sieve over a small mixing bowl and pour the mango sauce through the sieve. Work it with a silicone spatula, until all that remains in the sieve is bits of lime zest and mint.
- Pour the finished mango sauce into a container and refrigerate.