Mango Sauce

Gather

Ingredients

• 5½ cups (3¼ lb) puree from slightly underripe to just-ripe, non-fibrous mangoes; about 5 lb whole fruit
• 6 tablespoons honey
• 4 tablespoons bottled lemon juice
• ¾ cup sugar
• 2½ teaspoons (7500 milligrams) ascorbic acid
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Preserve

Instructions

1. 01

   Wear gloves when handling raw green or underripe mangoes, and keep your hands away from your face. Wash and peel the fruit, cut away the seed, and puree the flesh until smooth.

2. 02

   Measure 5-1/2 cups (3-1/4 lb) puree into a 6- to 8-quart pot with all remaining ingredients. Over medium-high heat, stir continuously until the sauce reaches 200°F; protect your hands from splatter.

3. 03

   Fill clean, hot half-pint jars with the hot sauce, leaving 1/4-inch headspace. Release bubbles, correct the level, wipe the rims, and fasten the lids.

4. 04

   At 0-1,000 ft, boiling-water process half-pints for 15 minutes. Cool undisturbed for 12-24 hours, check the seals, and store away from light. Increase the time.
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