Peel the mango, remove the pulp from the stone, cut roughly into cubes and weigh. Weigh out the same mass of jam sugar. Stir the pulp together with the jam sugar with the whisks of a hand mixer for about 15 minutes.
Roast the coconut flakes in a frying pan without fat, cool. Wash the lime in hot water and grate well. Separate the peel into fine strips with a zester. Squeeze the lime juice and stir into the jam with the grated coconut, lime zest and liqueur.
Stir everything on low speed for a few minutes. Fill into prepared jars and seal.
Ripeness test for mangoes
Ripe mangoes have a smooth, tight skin and smell intense.
The flesh yields to light pressure.
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