Cold-stirred mango-raspberry jam

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Directions

1. 1

   Cut the mango from the core. Peel the flesh, weigh 200 g and cut into small pieces. Puree 1 pack of sugar and 200 g mango for about 1 minute and pour into 2 clean, hot rinsed glasses.

2. 2

   Mix the raspberries and 1 pack of sugar with the whisk of the hand mixer for about 1 minute and put it on the mango jam. Close glasses well and store in a cold place. Jam can be stored for about 2 weeks.