Chipotle Mango Jam
Relishes, Jams and Jellies

Chipotle Mango Preserves – Crazy Ingredient Challenge

I had so many ideas for the Crazy Ingredient Challenge this month when we picked mangoes and chipotles. But I am definitely glad I chose these Chipotle Mango Preserves.

Mango Chipotle Jam

So bright and sweet with a smoky kick from the chipotle. I just love mixing something a little spicy in my jams and jellies.The Crazy Ingredient Challenge is sort of like a blogger’s version of Chopped, without all of the judging nonsense. A group of bloggers chose two ingredients that might not normally be paired together, create a recipe and then blog about it. Be sure to scroll to the bottom to see what everyone else made.

When I came up with this idea I didn’t want to make a mango jam pureed with the chipotle, and I didn’t want to use pectin. I wanted a simple jam with nice bright mango chunks. So I just altered the Tomato Preserves recipe, and it was a great success.

The only “challenge” with this method is the 8-12 hour wait time for soaking the fruit in the sugar. I just set it up before I went to bed and made the jam in the cool morning (which I prefer doing anyway).

You can enjoy this with breakfast on toast, pancakes, scones, etc. But I think it would also be great as a glaze on chicken like the Lemon Marmalade Chicken with Tomato Cilantro Coulis.

If you aren’t comfortable with canning, just make a smaller batch and store it in the fridge.

Chipotle Mango Preserves

Simple jam made from mangoes in a thick sweet syrup with a kick of chipotle.


  • 3-4 Large mangoes
  • sugar
  • 1 jar chipotle peppers in adobo sauce
  • 1 tablespoon lemon juice


Remove peel and seed from mangoes. Weigh or measure.
weigh mango
In a large non-reactive bowl, add an equal amount of sugar to the mangoes. If you have 1 pound of mangoes add 1 pound of sugar. If you have 4 cups of mangoes add 4 cups of sugar.
weigh sugar
Stir fruit and sugar, cover and let sit for 8-12 hours.
mango in sugar syrup
When ready to cook, place two metal teaspoons in the freezer.
Place a strainer over a large saucepan, strain syrup into pan. Boil until the syrup thickens and falls of a spoon in heavy drops. Approximately 20 minutes.
strain mango
While syrup is cooking, rinse adobo from one or two chipotles - reserve the rest for another recipe. Rough chop the mangoes and chipotles separately.
rough chop chipotles and mangoes
Add chopped mangoes and lemon juice to the thickened syrup. Boil mixture until thick for 20-30 minutes, stirring occasionally.
To test for doneness, remove one spoon from the freezer. With the spoon you used to stir the preserves remove a small amount of jam and pour into the frozen spoon. Tilt the frozen spoon over the pot, if the preserves pour off in large thick drops it is done. If it pours off quickly, boil for another few minutes and retest with the other frozen spoon.
When preserves are done quickly and gently stir in chipotles. Immediately put preserves in sterilized jars and boil in a water bath canner for 20 minutes.
mango chipotle jam in jar

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Until next time, happy eating.

10 thoughts on “Chipotle Mango Preserves – Crazy Ingredient Challenge”

  1. Sounds delicious Audrey and thanks for your continued support!
    Thanks for sharing with the Say G’day Party! All your submissions pinned! Look forward to seeing you next week!

  2. Hello Gorgeous! This looks incredible! Thank you so much for sharing it with us. Pinned and tweeted. I hope to see you tonight at 7 pm, so we can party with you! Lou Lou Girls

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