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While there is no doubt that I am the gourmand in our relationship, my husband has introduced me to a few foods that I have come to love, like full sour pickles, chocolate egg creams, chicken liver mousse, and mangoes. Of course I'd had mangoes before, but usually in sorbet or as part of a fruit salad. It wasn't until I met my husband that I experienced the pleasure of eating a fleshy, ripe mango cut straight from the core, juice dribbling down my chin. This recipe condenses all those delicious mango flavors into a bright, not-too-sweet jam.
Every March I get a major case of spring fever. I can't wait for the sun, the warm breeze, and the lazy afternoons at the beach that seem to be just around the corner. One way to satisfy my craving for the tropics? Mangoes, which are now in peak season. Juicy and almost buttery in texture, mangoes have a sweet, tropical flavor with notes of fragrant honey.
For this recipe, I paired mangoes with zippy lime juice and a bit of clover honey. The fruit is simmered for only a short time, which helps to preserve the bright, fresh flavors. This is a perfect jam to welcome the spring season. It reminds me of all the sunny days ahead. Try it with croissants, blueberry scones, or banana bread.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
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