Looking for a jelly that balances sweet tropical flavor with fiery heat? Mango habanero jelly is your perfect match. With golden mangoes and hot habanero peppers, this jelly is bold, versatile, and surprisingly easy to make. Whether you want to glaze meats, spice up your breakfast toast, or serve something unique on your cheese platter, this recipe delivers.
Ingredients
- 2 cups ripe mango (peeled and finely chopped or pureed)
- 1–2 habanero peppers (seeded and finely chopped – adjust for heat)
- 1/4 cup apple cider vinegar
- 1/4 cup lemon juice
- 5 cups granulated sugar
- 1 packet liquid fruit pectin
- 1/2 teaspoon butter (optional)
Tools Required
- Large saucepan
- Immersion blender (optional)
- Cheesecloth (if you want to strain pulp)
- Sterilized canning jars with lids
- Water bath canner or deep pot
Instructions: Step by Step Process to Make Mango Habanero Jelly Recipe
Step 1: Prep Mangoes and Peppers
Chop mango flesh finely or puree it for a smoother texture. Use gloves while handling habaneros and chop them finely. Adjust the amount of pepper to control heat.
Step 2: Combine & Simmer
In a saucepan, mix mango, habanero, apple cider vinegar, and lemon juice. Simmer over medium heat for 10 minutes, stirring occasionally.
Step 3: Add Pectin & Boil
Stir in pectin and bring the mixture to a rolling boil. Continue stirring for 1 minute.
Step 4: Add Sugar & Cook
Add sugar and butter, bring back to a boil. Cook for another 1–2 minutes or until mixture starts to thicken.
Step 5: Fill Jars & Process
Carefully pour hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes.
Step 6: Cool & Store
Let jars cool for 12 hours. Check for proper seals before storing in a cool, dark place. Refrigerate after opening.
Flavor Profile
- Tropical sweetness from ripe mangoes
- Intense heat from habanero peppers
- Balanced acidity from vinegar and lemon
- Thick, glossy texture perfect for spreading
Delicious Ways to Use Mango Habanero Jelly
- Glaze for grilled chicken, pork, or shrimp
- Drizzle over cream cheese and serve with crackers
- Spread on sandwiches and burgers
- Stir into salad dressings or marinades
- Topping for tacos or breakfast toast
Why You’ll Love This Jelly
- Bursting with flavor
- Customizable spice level
- Great for homemade food gifts
- Preservative-free and made with real fruit
- Long shelf life when canned properly
Nutrition (Per Tablespoon, Approximate)
- Calories: 48
- Carbs: 13g
- Sugars: 12g
- Fat: 0g
- Protein: 0g
Pro Tips
- Use very ripe mangoes for natural sweetness.
- For smoother jelly, puree mixture and strain pulp.
- Use just one habanero if you prefer mild heat.
- Always wear gloves when handling hot peppers.
- Skim foam from the surface before jarring for clarity.
FAQs
Yes, just thaw and drain it first. Puree if needed.
Use low-sugar pectin if you want to reduce sweetness.
Yes, store cooled jelly in freezer-safe containers for up to 6 months.
Refrigerated jelly stays fresh for 3–4 weeks after opening.
Final Thoughts
Mango habanero jelly is more than just a spread — it’s a bold culinary experience. Whether you’re gifting jars to friends or spicing up your own meals, this jelly hits that perfect balance between tropical sweetness and fiery excitement. Once you try it, you’ll want a jar in your fridge at all times.
