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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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Margaret Larson says
I’d love the labels.
Lindsay @ The Café Sucre Farine says
Sure, Margaret!
Tammy Huebner Langford says
This recipe sounds ahmazing! I have only attempted pepper jelly once and it didn’t turn out but I am inspired by your recipe to give it a go again! I would love the link to the labels please ! If I have success I will make some as Christmas gifts!! Thank you in advance!!
Tammy Langford
Lindsay @ The Café Sucre Farine says
Sending them your way, Tammy!
Anna says
Making this again this year! Everyone loves it! Could I get the link for the labels please? Thanks!
Lindsay @ The Café Sucre Farine says
That's great, Anna! Sending the labels your way!
Monique says
This mango jalapeño pepper jelly came out great! We will be making more. Could I please have a copy of the labels?
Lindsay @ The Café Sucre Farine says
That's great, Monique! We will send the labels.
Katrina says
Just made this recipe ... very new to making jelly/jam. This was very easy to follow and the results were perfect. I'm looking forward to trying some of your other recipes too. I would to have the labels. Thanks!!!
Lindsay @ The Café Sucre Farine says
So glad to hear that, Katrina! Sending the labels your way.
Elizabeth says
I’ve made 2 batches this week and canned them with a hot water bath to use as gifts for Christmas! One batch I made following this recipe exactly and the other made spicer for my spice loving husband. I would love the labels to use for gifting! Thank you!!
Lindsay @ The Café Sucre Farine says
That's great, Elizabeth! Sending the labels your way.
Emma says
So delicious!! I would give it 10 stars if I could. Another favourite with family and friends. Requested to make again. I would very much appreciate the beautiful labels to gift some. Thank you for your kindness in sharing both recipes and labels!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for your review, Emma! Sending the labels your way.
Cindy says
Best this would be good on hot biscuits with country han. I would love the labels.
Lindsay @ The Café Sucre Farine says
That sounds like a great idea, Cindy! Sending the labels your way.
Tammy says
Could you please send me the link for the labels? Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Tammy!
Dee says
Definitely making this deliciousness for gifting, would love some labels please and than you 😊
Lindsay @ The Café Sucre Farine says
Sure, Dee!
Ramah says
I also would love to have your labels as this is a big hit! Everyone loves it! Thanks so much!
Lindsay @ The Café Sucre Farine says
That's great, Ramah! We will send the labels your way.
Dee says
I will definitely be making this deliciousness for gifting and for my own enjoyment, would love some labels please and thank you! ☺️
Deanna says
I have made this recipe twice and both times its been requested as a take home gift when they leave the house! I have a feeling this recipe will be requested many times over so I think its time to get me some proper labels! May I please get the link for the labels. <3
Lindsay @ The Café Sucre Farine says
That's great, Deanna! We will send the labels your way.
Amnada F. says
This is probably the 4th time I've made your recipe. Could I get the labels please? This is the most requested jelly lol Thanks for sharing it!
Lindsay @ The Café Sucre Farine says
That's awesome, Amanda! Sending the labels your way.
Karin Bjerke-Lisle says
I know just to whom I will gift this! Please send me the labels.
Lindsay @ The Café Sucre Farine says
Sure, Karin!
Sharon Van Eck says
I am planning on making your jelly, and would love some labels please.
Lindsay @ The Café Sucre Farine says
Sure, Sharon!
Ashley says
I have been looking for a Mango Jalapeno jelly recipe for awhile! I am so glad I found yours! 5 stars so good!!!!
Will you please send me the cute labels?
Thank you!!
Lindsay @ The Café Sucre Farine says
Thanks, Ashley! We will send the labels.
Edna Chernyk says
looks wonderful, I grow my own jalepenos from seed, excited to try, would love the labels.
Lindsay @ The Café Sucre Farine says
Sending them your way, Edna!
Pam Murphy says
This looks amazing!
I would love the labels for the jars.
Thanks!
Pam
Lindsay @ The Café Sucre Farine says
Sure, Pam!
Van says
Please share your adorable labels! Thank you so much. 💕
Lindsay @ The Café Sucre Farine says
Sure, Van!
Cathy says
Could you please send the labels?
Thank you
Kelly Jo Mills says
Thank you for the wonderful recipe, picked 400+ Hayden mangoes this year, from tree to freezer to jelly. Yummy!
Would appreciate some labels also if possible.
Lindsay @ The Café Sucre Farine says
Wow! We are happy to send the labels, Kelly Jo!
Lindsay @ The Café Sucre Farine says
Sure, Cathy!
Sharon Pushea says
Do you have a recipe for a pineapple mango jalapeño glaze
Chris Scheuer says
Hi Sharon, that sounds delicious but I don't have a recipe for that type of glaze.
Trudy says
Please send labels please and thank you in advance.Trudy
Lindsay @ The Café Sucre Farine says
Sure, Trudy!
Barbara Laing says
Please share your label for this super jam with me
Lindsay @ The Café Sucre Farine says
Sure, Barbara!
Sue says
Will you please share the mango jalapeño jelly labels?
Lindsay @ The Café Sucre Farine says
Sure, Sue!
Cheryl Brown says
Labels please ❤️
Lindsay @ The Café Sucre Farine says
Sure, Cheryl!
Gayle says
Is there a way to make it a little thicker ?
Chris Scheuer says
Hi Gayle, this is a jelly so it shouldn't be super thick. That being said, it shouldn't be runny either. Be sure to measure really accurately as that will ensure a good set.