Peel and chop your mangoes; discard the skin and seed.
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If you want a smooth jam blend it, if you want one with more body just chop finely.
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I wanted a smoother jam so I blended until smooth and silky.
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In a saucepan add mango and sugar, cook until mixture starts to thicken.
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When it starts pulling away like this add your lemon or lime juice and cook for a few more minutes.
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Remove jam from heat and let cool. Store in an airtight container in the refrigerator.
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Use on toast, bagels, muffins, croissants, ice cream, yogurt, sandwiches... basically on everything!
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On the blog I cover:
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Find the full recipe on the blog.
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