In Hong Kong, we are lucky to get mangoes from all over Asia, including Taiwan, the Philippines, Pakistan, and India. It's hard to improve on the sweet, rich flavour and silky texture of a fresh, ripe mango eaten straight from the skin. But years ago, I couldn't resist a bargain and found myself buying an entire case of the fruit. With the mangoes all ripening at the same time, I had far more than I could possibly eat. I needed to find a way to preserve them and this recipe is the result.
I loved it so much that I make mango jam whenever I find good quality, reasonably-priced fruit. Because each variety has its own flavour, don't mix them when making the jam. Buy the mangoes up to a week in advance and ripen them at room temperature. Check the fruit daily and put the ones that ripen early in the fridge.
Apple pectin comes as a powder, and should be mixed with some of the sugar and added to the jam just minutes before you take it from the heat. It gives a gentle "set" that's not rubbery. If you want to use another type of pectin, you'll have to experiment for yourself how much to add.
