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This sweet, spicy Mango Jalapeño Pepper Jelly makes a lovely gift and is a fabulous appetizer served with crackers and spooned over goat or cream cheese. Check out our post for so many other ways to use it!
There's nothing like a perfectly ripe mango with its deep golden hue, creamy, velvety texture and delicious, sweet-as-honey flavor. We love to eat them as a snack, in salads, with yogurt, in salad dressings, on pizza, with curry... But when a sweet neighbor (Thanks Sue!) gave me a bagful of beautiful mangos recently, I decided to try something new and came up with this Mango Jalapeño Pepper Jelly. It's sweet, spicy and so... delicious!
Mangoes available all year long
It's officially "mango season" right now and mangoes are super cheap at lots of local stores. I noticed that Aldi is selling them this week for $.79 each! But mango season is actually all year long, here in the United States? Mango.org. says that although mangos are most plentiful from March through July, there are actually six varieties of mangoes and their availability is spread throughout the year.
That means you can make this Mango Jalapeño Pepper Jelly any time of year you get a hankering for it or your supply runs out. And once you take the first taste of this wonderfully sweet and spicy condiment I think you're going to want to keep a stash of it all year long!
What to do with pepper jelly?
I'm so glad you asked that question! In addition to spooning pepper jelly over cream cheese or goat cheese and serving with crackers (as pictured above), there are so many other delicious ways to use it. Here are just a few:
- It's also delicious on an appetizer tray with an assortment of slices or wedges of cheese. We love it with cheddars of all varieties, Havarti, Gouda, Manchego, Bleu, Roquefort and Gorgonzola.
- Spread a bit of this Mango Jalapeño Pepper Jelly in between layers of cheese in a grilled sandwich.
- Make a salad dressing with it.
- Use it as a glaze for grilled or roasted meats. It's also fabulous on salmon.
- Add a spoonful of pepper jelly when roasting veggies (a few minutes before they're done). You could sub this Mango Jalapeño Pepper Jelly for the honey in these Honey Ginger Glazed Carrots - delish!
- Use as a topping for baked brie.
- For a high-protein, super delicious snack, sauté sliced chicken sausages until golden. Serve with a small bowl of this Mango Jalapeño Pepper Jelly for dipping.
- This pepper jelly makes a fabulous glaze on baked ham.
- Add a splash of rice vinegar and you've got a wonderful dipping sauce for egg rolls or wontons.
- Serve on these Ridiculously Easy Buttermilk Biscuits... oh my!
- This jelly makes a very gourmet, very delicious PB&J!
- As an excellent wall paper removal solution. (Not really, just checking to see if you're reading! Made ya look!)
- For a savory treat, make thumbprint cookies with pepper jelly!
- Use it as a topping for ice cream and serve with Irish Shortbread Cookies!
I'm sure you'll come up with ways to use it that I haven't thought about!
Oh, and did I tell you what a lovely gift this jelly makes? Find a pretty bag, a box of nice crackers and a log of creamy goat cheese or a block of cream cheese. Add a jar of this beautiful, sweet-spicy jelly, with a pretty little label, and you’ll be sure to bring smiles (and maybe squeals) of delight. You might want to include a link for the recipe because when they find out you made it, they’ll be sure to request it! (Just leave me a comment below this post if you'd like a printable PDF for the labels.)
If you've never made pepper jelly, you'll be happy to know it's super easy. The only thing that takes a bit of time is chopping up the mango and veggies. I use an amazing tool called the Vidalia Chop Wizard, one of my favorite (and most used) kitchen tools, to make fast work of the chopping. I've been using this beloved little kitchen workhorse for years now and it still surprises me how quickly I can chop up peppers, onions, potatoes, sweet potatoes, carrots, squash, apples, etc.
When Scott hears the "whack", "whack", "whack" sound of the chopper coming from my kitchen, he knows that he's either: A.) Probably in trouble or B.) There's something delicious coming his way soon! (Editor's note: more of the latter than the former!)
Café Tips for making this Mango Jalapeño Pepper Jelly
- You might wonder why there is some chopped apple in this Mango Jalapeño Pepper Jelly. Mangoes are super low in pectin which is, according to healthline.com "a soluble fiber found in fruits and vegetables, especially apples and citrus peels." It's a strong gelling agent that's responsible for helping jams and jellies to thicken. Even though this recipe calls for liquid pectin (Certo) there can still be setting problems when jams or jellies are made with fruits having little of their own natural pectin. A small amount of chopped apple (high in pectin) and a splash of fresh lemon juice (which also has lots of natural pectin) helps this pepper jelly set up nicely every time.
- As mentioned above, Certo is a liquid pectin used to help thicken jams and jellies. Most grocery stores carry it in the same area that you find mason jars and lids. If you can't find it, just check with the front desk at the grocery, as sometimes stores stock these items in unusual places.
- Use a large pot when making this pepper jelly. The fruit and sugar mixture is boiled vigorously for 10 minutes before adding the pectin. An overflow of the sweet/spicy mixture will make a BIG mess on your stovetop.
- There is a half teaspoon of butter in this recipe. The butter helps reduce foaming that can occur as the jam boils.
- I don't put this pepper jelly through a hot water bath, so it needs to be stored in the refrigerator (will keep well for several weeks) or in the freezer (keeps well for several months). If you prefer, you can use the hot water bath method which will make this jam shelf-stable.
- If you're giving this jam as a gift, be sure to tell the recipient how to store it before it's opened and in between uses.
- Jalapeños can vary greatly in intensity of heat. The seeds and the inner membranes are the hottest parts of the pepper. I like to start with 1 medium-size jalapeño and include the seeds and membranes. Right before adding the pectin, I take a little spoonful, allow it to cool a bit and take a taste. If it needs more heat, I'll add a second pepper.
- You might be tempted to cut back on the sugar. Don't! Making this type of jam/jelly is an exact science and you can mess up the setting properties by changing the proportions of fruit and sugar.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
Mango Jalapeño Pepper Jelly
Ingredients
- 5½ cups granulated sugar
- 1½ cups finely chopped red bell pepper, (1 large or 2 small)
- 1 cup finely chopped fresh mango, 2 medium-size mangos(peeled and cored)
- ½ cup finely chopped apple, ½ medium size apple (peeled and cored)
- 1-2 medium-size jalapeno peppers, with the seeds, finely chopped
- 1⅓ cups apple cider vinegar
- ½ teaspoon butter
- 2 tablespoons fresh lemon juice
- 3 ounces liquid pectin, 1 packet - I use Certo
Instructions
- Combine the sugar, chopped bell pepper, mango, apple, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.
- Bring the mixture to a boil and boil for 10 minutes, stirring frequently. Towards the end of the 10 minutes, take a spoonful and allow jam to cool a bit. Taste and add additional jalapeño if you desire more heat.
- Add the fresh lemon juice and pectin and return to a vigorous boil. Boil for 1 minute, stirring continuously.
- Remove from heat and ladle into clean jars.
- Cover jars and allow to sit for 24 hours at room temperature. Setting will occur as the jam cools and sits. After 24 hours refrigerate or freeze.
- If using the hot water canning method proceed with this after step 4 above but your jars need to be sterilized.
Notes
Nutrition
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Laurie Monypeny says
Please send the labels. They are wonderful!
Chris Scheuer says
Thanks, Laurie, just sent you the labels!
Donna Albaum says
I have been a fan for a long time and I would like to thank you for all your great recipes. They never disappoint, are easy to follow and are always delicious! Thank you also for making our self isolation so much more bearable by knowing we have so many of your amazing recipes to try. That being said, today is...you guessed it... Mango Jalapeño Pepper Jelly day in our house. Can't wait to get started! Could you please send me the template for the labels when you yourself take a break from all your great cooking? Thanks again.
Chris Scheuer says
Happy pepper jelly making! Thanks so much for your kind words, Donna. Hope you enjoy the recipe! Just sent off the labels
Gale Crudup says
I am so excited about making this and give to friends! Please send me the cute labels.
Thanks so much!
I will rate after making it!
Gale
Chris Scheuer says
Thanks, Gale! Will send you the labels now!
Brigitte says
Hi Chris,
I have made quite a few of your jams and they are all wonderful, this one sounds amazing and so pretty to look at . I cant wait to try it, I've been going shopping every three weeks so I will definitely pick up some mangoes on my next shopping trip, can you please send me the PDF for the label when you have time.
Thank you, and best of health to you and your family
Brigitte
Chris Scheuer says
Hi Brigitte,
Thanks for your kind comment. I'll get the labels off to you now!
Jennifer @ Seasons and Suppers says
I can't wait to try this (if I can get my hands on some good mangoes 🙂 Such a great flavour combination and so pretty!
Chris Scheuer says
Thanks, Jennifer! Mangoes are pretty abundadant here right now. Hopefully, it won't be long till they work there way up your way!
shalie says
Hi, I love your recipes and always look forward to seeing them would you please send the pdf for mango jalapeno pepper jelly and lemon curd. Thanks so much Shalie
Chris Scheuer says
Hi Shalie, just sent off the labels. Thanks for your kind comment.
rosemary merrill says
can you use frozen mango
Chris Scheuer says
Absolutely!
Carol Dee says
Hi Chris, I always enjoy making your jams and jellies. They always turn out beautiful and tasting fantastic! Getting low on freezer space so I will be canning this one and I would love if you would send me the pdf for it. Thankyou!
Chris Scheuer says
Thanks, Carol, just sent the labels off!
Melanie says
Looks like sunshine in a jar! I can’t wait to try it and would love to have the labels!
Thank you
Chris Scheuer says
Thanks, Melanie! Send you the labels. Enjoy!
Kori says
This sounds lovely. I frequently do jams for holiday and hostess gifts, and this sounds perfect. The colors are stunning and festive. Really appreciate all the serving suggestions as well. Yes, please send the pdf for beautiful labels.
Chris Scheuer says
Thanks so much, Kori! The labels should be in your email!
dorothy says
Have allergy to Mango, do you think papaya would work?
Chris Scheuer says
Hi Dorothy, I think papaya would be wonderful!
Dixie says
Love this beautiful color. Yes, please send the pdf for the labels. Thank you
Chris Scheuer says
I know, the color makes me smile! Just sent you the labels, Dixie!
Ruth Ann says
Hi, Chris!
I just saw a sign for mangoes at the store - that was a real shocker, since we don't have a 'real' grocery store anywhere near here! Next time I go to town, I'm going to buy enough to make several batches of your jelly. We don't know how to make a little around here..... I'd love the pdf of y our labels, too. Thanks so much! Ruth Ann
Chris Scheuer says
Haha! I know what you mean about "not knowing how to make a little", Ruth. I grew up in a family with 6 siblings and even though it's just Scott and myself nowadays, I have never learned to cook "small". I'll send you the labels now!
Joyce Thomas says
Looks fabulous! I would love the pdf of the labels.
Thank you!
Chris Scheuer says
Thanks, Joyce! I think you'll love it. Just sent you the labels!
Maxine Prickel says
This sounds like something to make asap. I enjoy your very doable recipes. I would also like a pdf for labels.
Chris Scheuer says
Have fun, Maxine! The labels are on the way.
Kathy Ryan says
Yowza !! This sounds great ! Please send me the label pdf when you have the time.
Chris Scheuer says
Haha! Thanks, Kathy! Sending the labels now!
Barbara Roy says
Oh yum! I can’t wait to make this and eat with goat cheese and crackers. Or give it as gifts!
Please send me the pdf for labels.
What a great quarantine project!
Candice Marinelli says
Would love the jar labels Thank you!
All your recipes are great! 😋
Chris Scheuer says
Thanks so much, Candice. I'll get the labels off to you now!
Chris Scheuer says
It is a great project for these crazy times! Just sent you the labels, have fun!
Southerner Forever says
Yes, please to the labels! Cannot wait to give this one a try!
Chris Scheuer says
I'll be happy to send them. Enjoy!
Nancy says
Yes, please send me the pdf for the labels. I will definitely be leaving jars of this sunny jewel on the doorsteps of many neighbors!
Chris Scheuer says
What a fun surprise that will be. Sending the labels now, Nancy!
patricia appenzeller says
About how many jars...( jelly ) will this make ?
Chris Scheuer says
Hi Patricia,
It will make 6 cups of jelly.
Patricia Appenzeller says
Chris, This sounds like another winner...and I just happen to have everything on hand ! Except the mangoes.... Can you send me a sheet of labels ? I have made a pepper jelly before, but I like the addition of Mango.
Thanks, Pat
Chris Scheuer says
Hope you enjoy it, Pat! I'll send you the labels now!
Dianne J Turbin says
I am an avid canner. I make pepper jelly all the time for gifts, peach, pineapple and I even made fig. My question is I cannot find hoe many jelly jars this will fill?
Chris Scheuer says
Hi Dianne, this recipe will make 6 cups of jam. Thanks for asking that, I've added it to the notes.
Helen Kearns says
Good morning, I look forward to gifting this jam soon! Would you be so kind as to send the label pdf? Thank you so much!
Chris Scheuer says
I'll be happy to send them, Helen. Enjoy!
Candy says
Delicious, and so versatile. Great for holiday gifts. Would love the label pdf.
Chris Scheuer says
That's a great idea, Candy. The labels should be in your inbox!
Pam Stowe says
Hi, since there is an apple in your recipe, do I need to add the pectin? Will it gel at all? I like a “looser” jelly and don’t like to use pectin.
I love your recipes!
Thanks, Pam
Chris Scheuer says
Hi Pam,
I haven't tried it without the pectin but it might work. I would probably double the apple and try it that way. If you try it, please share your results!
Kelly Allaire says
Good morning Chris... I really enjoyed your post this morning. I laughed out loud when I read about Scott's excitement of the "whack, whack whack" ! Thanks for brightening my day. I am certainly going to make this recipe..sounds delish ! Please send me the labels when you have time. Have a beautiful day ...Wishing you good health.
Chris Scheuer says
Thanks, Kelly! The only time he doesn't like the whacking is if I wake up in the middle of the night and get an idea... 😂 I'm just headed out for a walk. I'll get the labels to you when I return.