Pomona’s has their own low-sugar mango jam recipe which calls for ½ cup of bottled lemon or lime juice per 4 cups of mangoes. I decided to use lime juice since it reminds me of the tropics and I thought the flavours would compliment each other well. I even upped the lime flavour by adding in the grated zest and juice of three fresh limes.
But mango habanero jam also works well stored for prolong periods. Just follow proper sterilization instructions to prep your jars and use airtight seals as instructed. Peel the mangoes with a sharp paring knife, then remove the stones and cut the flesh into cubes.
Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning. Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
Mango Habanero Salsa. Takes 20 minutes, serves 2. In a medium saucepan, heat the oil over medium heat. Add the onions and garlic and sauté until onions are soft and translucent, about 8 minutes. Add the mangos, tomatoes, habanero (1 habanero for mild heat or 2 for high heat), lemon juice, honey, salt and chili powder.