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.
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.
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.
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.
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).
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. And for a salsa take on with similar flavors, try this mango habanero salsa recipe.
And I don’t really see that changing any time soon!
Love this jalapeno mango jam recipe?
Jalapeno Mango Jam
- 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
- 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.
- Add the jalapeños to the pot, reduce the heat to a simmer and cook for 3-5 minutes.
- Remove from heat and use a potato masher or fork to smash the mango a bit for a “chunky jam” consistency. Let cool completely.
- Transfer to a jar with a lid or air-tight plastic container and store in the refrigerator.
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.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.