經典芒果果醬食譜｜Classic Mango Jam Recipe
果香濃郁的芒果，配上碎冰糖及檸檬汁，15分鐘煮開的低糖配方果醬。 適合塗抹鬆餅、拌入乳酪、搭配雞肉料理或包春卷都好吃！ Rich in mango aroma and bright in texture, this low-sugar jam comes together in just 15 minutes — using only fresh mango, rock sugar, and lemon juice.It’s perfect for spreading on scones, swirling into yogurt, pairing with chicken dishes, or rolling into rice paper wraps!
Ingredients
材料 Ingredients（約一小瓶 Makes 1 small jar）
- 150 g 芒果 Mango 切粒 diced
- 90 g 碎冰糖 Rock sugar
- 2 tablespoon 檸檬汁 Lemon juice
Instructions
做法
- 芒果與碎冰糖置於煲內拌勻。
- 中小火煮至芒果軟身，冰糖溶解。
- 加入檸檬汁，煮至表面冒泡。
- 轉大火，煮至果醬濃稠並測試凝固點。
Instructions
- Combine diced mango and rock sugar in a saucepan.
- Cook over medium-low heat until the mango softens and the sugar is dissolved.
- Add lemon juice and continue cooking until bubbling.
- Turn to high heat and cook until thickened. Check the setting point with a cold plate.
Notes
Yves Tips!
- 想要幼滑口感，當芒果煮熱及軟身後，熄火稍放涼，再手提攪拌器拂打成蓉，然後繼續餘下步驟。
- 菲律賓芒果最香甜及惹味，泰國水仙芒比較溫婉，在英國買到的芒果來自埃及或其他地方，味道較平穩。 印度及巴基斯坦芒果含糖量最高，入口超甜，糖的份量需適當調節。
- For a smoother texture, once the mango softens, remove from heat and let cool slightly. Then use a handheld blender to purée before returning to the stove for the final cooking step.
- Philippine mangoes are the most aromatic and flavourful. Thai Nam Dok Mai mangoes are more delicate and floral. In the UK, mangoes often come from Egypt or other regions and have a more neutral taste. Indian and Pakistani mangoes are very sweet and high in sugar — be sure to adjust the sugar amount accordingly.