We took a special trip out to Fruitscapes on Pine Island to pick up some of the infamous Nam Doc Mai mangos. The mangos originate from Thailand and since the seeds are polyembryonic, they will produce fruit identical to the parent tree. These are the only ones that are polyembryonic that are said to grow in Central Florida so hopefully we can sprout some seeds.
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We went to slice them open and they cut like butter. Use caution when scoring because the skin is much thinner than other mangos we have tried. They also do not have any fibrous strings to work through so the fruit just melts in your mouth. The flavor is unbelievable and is by far the best mango we have ever eaten! Seriously, it was AMAZING! We almost felt bad turning it into jam but that was the original plan so we stuck to it. We have listed the recipe below but as you can see we may have snacked on too many because we only yielded (3) half pints using four mangos since they were small.
Mango Jam Recipe
- 3 Large Mangos
- 3/4 Cup Sugar
- 1/2 Cup Water
- Vanilla Bean
- 1 TBS Lemon Juice in each half pint jar if canning for long term storage.
- Cut mango into cubes and add to medium pot. Slice vanilla bean in half and scrape paste into pot. Add remaining ingredients.
- Bring to a slow boil stirring constantly until most of the water has evaporated off.
- Mash mixture for chunky texture or use an immersion blender for smooth texture.
- Store in 8 oz half pint jars in refrigerator.
If you would like to can for long term storage, add lemon juice and jam to heated jars leaving a 1/4” headspace.
Boil in water bath canner for 10 minutes, remove and let rest until jars ping.
The Blue Riverhaus 