Mango Coconut Jam

For the mango-coconut jam, peel the mangoes, cut into small pieces and leave in a pot with the juice of the lemon and the preserving sugar for about 6 hours.

Puree and bring to a boil, skimming off the foam.

When there is no more foam, stir in the coconut milk and let it boil briefly.

If it does not set yet, stir in the packet of Gelierfix and boil for another 10 minutes.

Then fill everything into the jars and turn the mango-coconut jam upside down for 5 minutes.

Related Recipes:

Mango Coconut JamPeel the mango, remove the pulp from the stone, cut roughly into cubes and weigh. Weigh out the same mass of... Mango Mousse, Mango ProfileRemove the skin from the mango and remove the flesh from the stone. Mash with the powdered sugar and the juice... Mango Chili Sweet Potato SoupFor the mango chili sweet potato soup, first remove the peel from the mangoes and sweet potatoes. Remove the... Mango SoufflePreheat kitchen stove to 200 degrees. Peel the mango, cut the pulp from the core, crush. Measure 150 ml of... Coconut Waffles with Mango CompoteGrate the peel from one liter of orange and squeeze 300 ml of juice from all oranges, bring both to a boil... Mango JamFor the mango jam, first dice the peeled and pitted mango. Put all the ingredients in a large enough pot and... Mango Mush with Cashew GnocchiFor the mango puree with cashew gnocchi, place the cashews in a small bowl and let stand covered with water... Mango Cream De GomeraBrush lemon well under hot water. Grate the peel with a fine grater and set aside. Squeeze the lemon. Peel the... Tuna Sashimi with Shrimp TempuraMango avocado ragout: Peel avocado and mango. Cut avocado in half, remove stone, dice flesh and sprinkle with... Lime Trifle with MangoPeel the mango, cut from the stone and cut into 1cm cubes. Finely grate the peel of 1/2 orange and squeeze the...