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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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kat roeschlein says
Hi
Love your recipes.
Question: Is it possible to use frozen mango for this recipe? I had fresh mango (comes in every year from a friend in Florida), but have eaten it all. Trader Joe's always has cubed frozen mango. Do you think that would work?
Chris Scheuer says
Thanks, Kat! Frozen mango should work fine!
Sheri says
Do you think I could use a stevia blend sugar like swerve or something similar or that measures same as sugar?
Chris Scheuer says
Hi Sheri, that won't work with this recipe. They do make pectin for low or no sugar jams and jellies or you'd need to go with a recipe specifically made for an artificial sugar.
Terri pickar says
I can,t wait to try this recipe. I recently tried a Mango Pepper Jelly and loved it so when I found this recipe and all the glowing reviews I can,t wait to try it. Thank you for sharing. I will make it for Christmas gifts. I would love to share your label if that is possible.
Terri Pickar
Chris Scheuer says
Hi Terri, this will make great Christmas gifts. I'll send the labels now.
Cindy says
I am going to make your jelly for gifts, I would love for you to send me the file for you labels . Thank you
Chris Scheuer says
Sure, I'll send them now, Cindy!
Shereen Makhlouf says
I love to give this recipe a try,,,,thank you for sharing,,,what about the beautiful label how can I get som please!!!???
Chris Scheuer says
Hi Shereen, we'll send the labels now. Hope you enjoy this jelly!
Shereen Makhlouf says
Thank you for your kindness,,,appriciaite it,,,,
Chris Scheuer says
You're welcome, Shereen!
Janet Maggard says
Made one batch and sampled, had enough to make another batch! 💥 will definitely make this again.
Chris Scheuer says
Awesome! So happy you enjoyed it, Janet! Thanks so much for taking the time to leave a comment 💕
Carol Davidson says
I'm so anxious to make this receipe. Sounds like a great gift. We winter in Texas and anything jalapeno is good. I too would love to have the pdf for the labels. Thank You
Chris Scheuer says
Hi Carol, I'll be happy to send the labels. Enjoy!
Carrie says
I will be making this jelly soon and can't wait to try it! Please send the Pdf labels. They will be perfect sending these out as Christmas gifts.
Chris Scheuer says
Hope you enjoy it, Carrie! I'll send the labels now!
Amy says
Hi Chris,
I have all the ingredients and will be making mango jalapeno pepper jelly this weekend. My girls love sweet/hot and I'm going to surprise them with this treat. I would love to get the pdf for the labels please.
Amy
Chris Scheuer says
What a fun surprise, Amy! The labels have been sent. Enjoy!
Deb says
Just got 5 mangos today! I have a overabundance of Jalapeno and Ghost peppers. Do you think i could use 1 ghost pepper vs. 1 jalapeno?
Also could i get the labels as well? They are so cute!
Chris Scheuer says
Hi Deb, just sent the labels. You could definitely try this. I might start out with less than half. Ghost peppers are actually ranked as the world's hottest chili pepper. You can always add more but I would hate it if you ruined a whole batch of jelly.
Esther Wlliams says
I just made this and it turned out wonderful. Thank you for the tip on tasting it before putting it in the jars as I had to add a few more peppers to get the heat I was looking for. And the apples were a big help for pectin. I’ve actually had pepper jelly fail in the past due to not enough pectin. I would love to download the labels as Some special people are getting this as a gift in 3 months.
Chris Scheuer says
Thanks, Esther, for sharing your review! I'm so happy you've enjoyed this jelly. Just sent the labels!
Sara says
This sounds amazing. I received a box of mangos yesterday and was checking through Pinterest to figure out what to do with them. Can’t wait to try this. Would you please send me the labels. Thank you so much.
Chris Scheuer says
Hi Sara, just tried to send you the labels but the email was returned. It said "not deliverable". Could you had entered the wrong email?
Janna Bacon says
I am going to make this recipe today and would love to have the labels! An abundance of peppers in my garden sent me looking for a good way to use them - thank you for sharing this!
Chris Scheuer says
Love that you have your own peppers growing in your garden, Janna! The labels should be in your email. Enjoy!
Karen Hoffmann says
The jam is delicious! Would you please send me the labels? Thank you.
Chris Scheuer says
Thanks so much, Karen! The labels have been sent!
Janet says
I can’t wait to make the jelly! Could you please send me the labels? They will make beautiful gifts. Thank you.
Chris Scheuer says
Yes, this will make great gifts! The labels are in your email, Janet!
PAT Chappell says
Please send me your Mango Jalapeno Pepper Jelly printable label PDF. I'm on a roll here! Thanks so much! Pat
Chris Scheuer says
Sure, just sent them. Enjoy!
Beatriz Riordan says
Thank you for this recipe, I will definitely do it, this year I got a ton of jalapenos in my garden and I've made jalapeno pepper jelly previously but to do it with mango I imagine will be delicious. I was wondering if you could please send me the labels, they are beautiful for gifts.
Thanks,
Chris Scheuer says
Sure, Beatriz, the labels should be in your email. Enjoy! 💕
Katy says
I would love to have the water bath canning method! The link above isn't working for me 🙁 Thank you so much! I can't wait to try it!
Chris Scheuer says
Thanks, Katy, it's fixed now!
Debbie says
This recipe will be amazing with the mangoes! Could I get some labels too please? Thanks so much.Debb
Chris Scheuer says
Sure, the labels should be in your inbox, Debbie!
Beverly Lytton says
Another fantastic recipe , can't wait to try it. Could you please send me the label for the recipe. Thank you so much. Can hardly wait for your next set of recipes.
Chris Scheuer says
Thanks, Beverly! The labels are on the way!
Paula Runyan says
Can you use powdered pectin? Having a very difficult time finding liquid pectin at this time but I have powdered and several mangos.
Chris Scheuer says
Hi Paula, I can't guarantee success if you use powdered pectin for this recipe. Sometimes it works to substitute one for the other but often it does not. I would hate for you to waste good ingredients.
Joanne says
Hi!
I loved the recipe. Can you please send me the labels for the mango pepper jelly and the pineapple habanero jelly. Beautiful designs for gifts.
Chris Scheuer says
Yay! I'll send the labels now Joanne!
Sandy Silva says
I am so excited about this jelly and would love it if I could get the pdf for the Jalapeno Mango Jelly labels please. Thank you.
Chris Scheuer says
We'll be happy to send the labels, Sandy! Enjoy!
Chris Scheuer says
Thanks so much, Joanne, the labels are on the way!
Larry says
1.5 cups of vinegar? Is that a misprint? Sounds like a pickle recipe. I would also like a copy of the label pdf, thanks!
Chris Scheuer says
No, that's not a misprint, Larry. This is pepper jelly which is a sweet and spicy condiment. Vinegar adds a deliciuos layer of flavor when combined with the sweet sugar and spicy peppers.
Nina says
Greetings frrom Manila, Philippines... I am a mom of two and I would like to try out your recipes and if its okay, I would like to request a copy of your pdf files.. I am excited to try out the recipes and give them out as gifts to firiends and family.. Would really appreciate it so much.. Thank you in advance... have a blessed day ahead..
Chris Scheuer says
Greetings, Nina! I'll be happy to send you the labels. This will make a great gift! 💕
Dianne says
I haven't made it yet but have everything but the certo. Thanks for giving such details like why you add an apple and not reduce the sugar…Good job
Chris Scheuer says
You're welcome, Diane! Enjoy!
Sheryl stone says
beautiful looking pepper jelly with mango I am anxious to try.....thank you for the beautiful lable as well.
Chris Scheuer says
Thanks, Sheryl!
Vanda Kovach says
This sound absolutely amazing and I have all the ingredients to make a batch! I would love to get the pdf of the darling labels too please. Thank you so much and for sharing your recipe.
Chris Scheuer says
Hi Vanda, I'll send them now! Enjoy!