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Jalapeno Mango Jam

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This jalapeño mango jam is the perfect balance of sweet and spice. It’s equally delicious with some soft cheese and crackers as it is swirled in some yogurt!

*This post is sponsored by Crunchmaster. All content and opinions are my own.
This jalapeno mango jam is the perfect balance of sweet and spice. It's equally delicious with some soft cheese and crackers as it is swirled in some yogurt!

I’ve always thought red pepper jelly was weird.

Firstly, jelly should be sweet or at least have some sort of sweet component to it.

Secondly, the color looks like someone dropped an entire bottle of red food dye in the jar and is completely off-putting to me.

And lastly, what’s with the block of cream cheese it’s always served with?

Those were my thoughts before making this jalapeño mango jam.

Now that I have, thoughts 1 and 2 still totally apply but I’ve changed my tune on thought 3 – jam with cream cheese ain’t half bad.

In fact, it’s delicious and served with this mango jam it’s the perfect creaminess to balance out the sweet and spicy bite from the jalapeños.

Sweet and spicy jalapeno mango jam is such a versatile condiment, it'll quickly become your go-to for cheese boards and snacks.

This jam is the follow-up to the beet apple chutney I made last month with Crunchmaster and while I still have no desire to can stuff for real (aka: sterilize jars and all that jazz), I’m really loving the ease and simplicity of making my own refrigerator condiments lately.

Remember the apple butter roasted chicken  from last week?

I made extra of the apple butter sauce spice sauce and have been using it on all.the.things.

Serve this jalapeno mango jam with your favorite soft cheese and some Crunchmaster crackers for an easy cheese board snack!

This jalapeño mango jam is no different.

It’s delicious with chicken or pork (I bet red meat too I just haven’t done that yet), equally as much swirled into a yogurt bowl for a snack or, as shown here, with the formerly thought of weird block of cream cheese and my favorite crispy, crunchy Crunchmaster crackers.

Serving it with my pretzel crusted pork chops or even easier, my simple skillet pork chops is one of my favorite ways to enjoy it with a meal.

With a trip to Barbados just under a month away, I’ve reined in my diet a bit (aka: trying not to eat like a savage which is what I’ve basically done since getting home from Mexico last month).

Jalapeno mango jam, a smear of cream cheese and your favorite cracker make for a delicious snack.

To make my macros count, I rely heavily on condiments (this strawberry chile jam is on my to make list next!).

A little goes a long way in the flavor department with condiments and they can totally transform a meal from boring and bland to full of flavor.

I love dolloping this persimmon jam into everything from yogurt bowls to oatmeal to toast or pancakes! It’s such a delicious way to enjoy some natural fruit sweetness.

Needless to say, this sweet and spicy jam and I are tight right now.

This jalapeno mango jam comes together in just minutes on your stove top and makes a versatile sweet or savory snack addition!

And I don’t really see that changing any time soon!

Love this jalapeno mango jam recipe?

Try these other jam recipes: Chinese Five Spice Plum JamStrawberry Chile Jam Breakfast Sandwich, and Blueberry Ginger Jam and Goat Cheese Crostini.

This jalapeno mango jam is the perfect balance of sweet and spice. It's equally delicious with some soft cheese and crackers as it is swirled in some yogurt!

Jalapeno Mango Jam

Yield: about 1 cup
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

This jalapeno mango jam is the perfect balance of sweet and spice. It's equally delicious with some soft cheese and crackers as it is swirled in some yogurt!

Ingredients

  • 10 ounces ripe mango, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons apple cider vinegar
  • juice of 1 small lime
  • 2 tablespoons honey
  • 1/4 cup diced jalapeno

Instructions

  1. Place the mango, soy sauce, ginger, apple cider vinegar, lime juice and honey in a small sauce pot. Bring to a boil, stirring frequently. Keep at a low boil for about 5-7 minutes until mango starts to break down. 
  2. Add the jalapeños to the pot, reduce the heat to a simmer and cook for 3-5 minutes. 
  3. Remove from heat and use a potato masher or fork to smash the mango a bit for a "chunky jam" consistency. Let cool completely.
  4. Transfer to a jar with a lid or air-tight plastic container and store in the refrigerator.
Nutrition Information:
Yield: 16
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 64mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

DID YOU MAKE THIS RECIPE?

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Apple Butter Roasted Chicken
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Spicy Skillet Lamb Ragu

Belina

Tuesday 30th of July 2019

Can you can this jam with the traditional water bath canning?

Running to the Kitchen

Wednesday 31st of July 2019

I haven't but I think you could!

Kim Beaulieu

Sunday 25th of March 2018

This is gorgeous. I love sweet and spicy condiments!

Tanya Schroeder

Friday 23rd of March 2018

I love, love, the spicy/sweet combo, and this jam look absolutely terrific!

Julia

Wednesday 21st of March 2018

I love spicy and sweet mixed together! The crackers look like the perfect way to eat the jam.

Rachel @ Rachel Cooks

Wednesday 21st of March 2018

This kind of jam is a MUST on cheese boards! Can't wait to try this!

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