Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Rio Grande Valley lemon (sweet)
- 1 tbsp. fresh ginger, minced
- 8 cups cubed mangos
- 2 1/2 cups of sugar
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Directions
Peel the rind (zest) from the lemon, and cut into thin strips. Squeeze lemon, reserving the juice. Chop the pulp,placing the pulp and ginger on a square of cheesecloth. Tie cheesecloth with a string. Cook lemon zest, spice bag and mango in saucepan over medium heat, stirring now and then, for 30 minutes. Add sugar and lemon juice;bring it to a boil over medium heat , continue to boil, stirring often, for 10 minutes or until thickened. Discard your spice bag. Pour into hot jars, filling to 1/2 inch from the top of the jar. Remove the air bubbles carefully; wipe all the jar rims. Cover at once with metal lids,and screw on bands. Process in boiling water bath for 10 minutes. Store in dark, cool space.