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    You are in: Home / Low-cholesterol / Mango Spread Recipe
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    Mango Spread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Jewelies's Note:

    Lovely served on toast or as a fill for cakes

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    Units: US | Metric


    1. 1
      Preheat oven to 100°C.
    2. 2
      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.
    3. 3
      Meanwhile spread the sugar on a large baking tray, place in the oven and warm for 5 minutes.
    4. 4
      Blend or sieve the mango mixture, then return to the pan.
    5. 5
      Stir in the warmed sugar and cook gently over low heat until the sugar has dissolved.
    6. 6
      Increase the heat to medium and cook, stirring occasionally to prevent catching, for up to 30 minutes or until mixture is thick.
    7. 7
      Spoon the mixture into clean, sterilised jars. Cover and seal.
    8. 8
      Mango mixture will keep in the fridge for up to 3 weeks.

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    Ratings & Reviews:

    • on September 29, 2007


      I took this for Adopt-a-Tag. I did double the recipe accept I dropped the sugar and left the OJ at 115ml. I'm diabetic and I found this to be great without the additional sugar. I have everything I needed growing in my yard. The Mangos I harvested several months ago, sliced and froze them. Oranges are currently in season. This was excellent on pancakes. The Mangos and Oranges had sufficient natural sweetness that I didnt miss the sugar. Thank you Jewelies.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mango Spread

    Serving Size: 1 (2522 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1885.3
    Calories from Fat 12
    Total Fat 1.3 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 10.3 mg
    Total Carbohydrate 488.7 g
    Dietary Fiber 8.5 g
    Sugars 473.0 g
    Protein 2.9 g

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