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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.
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!
- 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
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Combine the sugar, chopped bell pepper, mango, apple, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.
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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.
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Add the fresh lemon juice and pectin and return to a vigorous boil. Boil for 1 minute, stirring continuously.
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Remove from heat and ladle into clean jars.
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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.
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If using the hot water canning method proceed with this after step 4 above but your jars need to be sterilized.
See Café Tips above in the post for further details and tips.
Makes 6 cups of jelly.
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Shelly says
Been looking for a sweet and spicy jelly recipe and just found this online and sounds amazing. Going to attempt this weekend for Thanksgiving, can't wait!
Are we able to get a copy of the labels? Thank you 🙂
Sandy says
Can’t wait to make this for holiday gifts. I would love to receive link for your labels.
Chris Scheuer says
Sure, Sandy!
Joan says
I just made the mango jalapeno jelly . It is GREAT. I want to try the cranberry sriracha pepper jelly. Would you please send me the PDF for the labels on both jellies. Thanks for sharing.
Thanks
Joan
Chris Scheuer says
Thanks, Joan! Sending the labels your way.
Becky says
Looks so amazing! My jalapenos are ready to make some delicious jams giving this one a try - thanks for sharing! Can I also get the PDF for the label?
Chris Scheuer says
Sure, Becky!
Frankie says
Wondering how this would work with habanero peppers? My husband loves habanero peppers.
I will be making this very soon.
May i please get labels PDF?
Thank you,
Chris Scheuer says
Hi Frankie, I think it would be great with habaneros. Just start with less because they are hotter than jalapenos. We will send the labels your way.
Debbie says
Making this soon. Any issue with using food processor to chop veggies? Please send me PDF for labels.
Chris Scheuer says
Hi Debbie, that will work, just pulse them though as you want some texture.
Patty says
I’m going to try this! Please send printable label, thank you!
Chris Scheuer says
Sure, Patty!
Janet says
I made this recipe last year and everyone loved it! Would you please send the PDF for the labels. It make the jars look so nice. Thank you.
Chris Scheuer says
Sure, Janet!
Nicki says
I will be making this jelly soon, can’t wait! I let my jalapeños go red and have so many I needed a good recipe to use them up, and this is it! Could I get the labels please?
Chris Scheuer says
Sure, Nicki!
Joan Rehfeldt says
I would love this amazing lable for the spicy mango jam..Fall is around the corner and the orange color of the mangos would be a great addition to the Jar of jam to give as gifts for Halloween or Thanksgiving...Thank you so much.
Chris Scheuer says
Great idea, Joan! Sending the labels your way.
Nikki says
I'm so excited to make this and give it as a gift. May I please have the gorgeous label too?
Chris Scheuer says
Sending them now, Nikki!
Maggie says
I have been searching for a recipe like this as it was getting harder to jars in the stores. Thank you so much for the recipe. I made it yesterday and just tasted it. Yummy! I only needed one jalapeno. Very pretty in the jars. Please send the PDF for the label. Thank You
Chris Scheuer says
That's great, Maggie! Sending the labels your way.
JULIE A PARKS says
Could I please get your lables for the mango jalapeno jelly?
I am going to make it today with frozen mangos....I will let you know how it goes...
Thank you!!!
Julie Parks
Chris Scheuer says
Sure, Julie! Enjoy!
Debbie says
Thank you for your recipe. First time making Jelly. I made mine with Habenero and tastes amazing . Makes a perfect 6 jars!!! I would love the labels as well.
Chris Scheuer says
Thanks for letting us know, Debbie! We will send the labels your way.
Susan says
Labels please !? Fabulous tasting.
Chris Scheuer says
Thanks, Susan! Sending them your way.
Leisa says
May I please have a copy of your labels also! Making it right now!!
Chris Scheuer says
Sure, Leisa!
Stephanie says
Loving thus recipe. Doing it with habaneros. Would it be possible to get the labels?
Chris Scheuer says
Sure, Stephanie!
Betsy says
Thank you for this delicious recipe. It is a nice change up from the basic red pepper jelly. I would love to have the labels. Thank you!
Chris Scheuer says
Sure, Betsy!
Kim hollingsworth says
This looks delicious! Can you tell me the canning time for this jelly? Since it has mango in it, is water bath canning safe? I’ve found no recipes for water bath canning mango. Thank you❤️
Chris Scheuer says
Hi Kim, I aways freeze my jam but here is a great guide for safe canning in general: https://nchfp.uga.edu/publications/uga/using_bw_canners.html#gsc.tab=0
And two good guides for canning mango jam:
http://www.foodpreserving.org/2014/03/mango-jam.html
https://jamjarkitchen.com/2022/07/18/mango-jam-for-canning/
Susannah Jones says
I just made the Mango Jalapeño Pepper Jelly! It is already setting and looks beautiful. I tasted before ladling the jelly in the jars. Wow! It is amazing. Do you mind sending the labels for this jelly to me? Thank you for sharing this recipe.
Chris Scheuer says
Yay! Thanks, Susannah! We will send the labels your way.
Kerrie says
I can't wait to try these tomorrow. May I please get the printable label?
Chris Scheuer says
Sure, Kerrie!
Sarah Heye says
I just found this mango jalapeño jelly recipe. I'll be making it this weekend. It sounds so yummy.
Would you please send me the labels for my jelly. Thank you.
Chris Scheuer says
Sure, Sarah! Enjoy!
Cindy S. says
Delicious!! Can't wait to give these as gifts. Love the color and ability to make this with as much heat as you'd like! I would appreciate the labels - thanks!
Chris Scheuer says
Sure, Cindy!
Carole says
Love your jellies. May I have label please.
Chris Scheuer says
Sending them now, Carole 🙂
Shelly says
Making Mango Jelly,I’ve used Jalapeños and Habanero.I have some Ghost Peppers and was thinking of using them.What do you think?
Mango Ghost Pepper Jelly!
Use the same recipe and how many ghost peppers?
Chris Scheuer says
I'm sure it would be great, Shelley! I don't have much experience working with ghost peppers but I would start with the same amount you used of the habaneros and go from there.
Frane Northcutt says
How do I purchase your pepper jelly?
Chris Scheuer says
Hi Frane, the pepper jelly is not for sale, but you can make it yourself at home!
Shelly says
Hello I am getting requests to use habanero peppers instead of jalapeños.How’s that sound? And how many should I use?
Chris Scheuer says
That sounds great, Shelly! I start with 1 pepper and add up to 3 depending on how hot you like things. We have a Pineapple Habanero Jelly recipe and I talk a little about using habaneros here- https://thecafesucrefarine.com/pineapple-habanero-pepper-jelly/#wprm-recipe-container-31904
Shelly says
I have made The Pineapple Habanero!! So fun to make & Delious
Chris Scheuer says
That's great, Shelly!