Mangoes make an easy, fruity glaze for chicken, pork or prawns. Do buy ripe, juicy fruit though.


  • 1 large ripe mango (very important)

  • 50g caster sugar

  • 1 finger chillies, de-seeded and finely chopped

  • 2 tbsp white wine vinegar

  • A pinch of sea salt


  • 1.

    Remove the skin from the mango and cut into small dice. Put the mango into a heavy-based saucepan with the sugar, chill and a tablespoon of water. Bring to a gentle simmer and allow to bubble to a syrupy consistency. The mango should be almost pureed. This will take 8-12 minutes depending on how ripe your mango is.

  • 2.

    Add the vinegar and allow the jam to cook for a further minute. Allow to cool and serve either as a glaze for chicken or pork or as an accompaniment for grilled fish, prawns or meat.

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