Mango Spread
Lovely served on toast or as a fill for cakes
Steps
Preheat oven to 100c.
Place mango pulp and juices into a large pan over low heat and simmer for 10-15 minutes or until most of the liquid has evaporated.
Meanwhile spread the sugar on a large baking tray , place in the oven and warm for 5 minutes.
Blend or sieve the mango mixture , then return to the pan.
Stir in the warmed sugar and cook gently over low heat until the sugar has dissolved.
Increase the heat to medium and cook , stirring occasionally to prevent catching , for up to 30 minutes or until mixture is thick.
Spoon the mixture into clean , sterilised jars.
Cover and seal.
Mango mixture will keep in the fridge for up to 3 weeks.
Ingredients
mango pulp, lemon juice, orange juice, caster sugar