Mango Sauce — NCHFP
Tested NCHFP acidified mango sauce for half-pint jars.
Ingredients
- 5 1/2 cups mango purée 3 1/4 lb, from slightly underripe to just-ripe non-fibrous mangoes
- 6 tbsp honey
- 4 tbsp bottled lemon juice
- 3/4 cup sugar
- 2 1/2 tsp ascorbic acid 7,500 mg
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Equipment
- Boiling-water canner
- Canning jars Use specified jar size.
Directions
- Wash, peel and remove mango flesh from seed; purée until smooth.
- Combine all ingredients in a large pot and heat with continuous stirring to 200°F; protect hands from sputtering.
- Fill clean hot half-pint jars with 1/4-inch headspace; remove bubbles, adjust headspace and apply lids.
- Process 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Wear gloves when handling green mango if sensitive. Store in darkness and use within 4 to 6 months for best color.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/mango-sauce/