RED MANGO JAM
If you grew up in Trinidad and Tobago, chances are you know the joy of stretching one dollar as far as it could go at your neighborhood parlour or the school canteen. Right next to the red mango and toolum, you’d find one of the sweetest little treasures in a plastic bag or cup — sticky mango jam. Just the sight of it would make your mouth water. It wasn’t just a snack; it was an experience.
Made with ripe mangoes, slowly simmered with sugar and a touch of spice, this treat delivered a perfect balance — the tartness of the mango dancing with the syrupy sweetness, and that warm hint of clove or cinnamon adding its own unique twist. You’d savor every piece, licking the thick, glossy sauce off the mango skins. And just when you thought it was done, there was still the best part left: dipping the seed into the leftover jam and sucking it clean.
This recipe is more than just mango jam — it’s a sweet reminder of childhood days, sticky fingers, and simple joys. Let’s bring that flavor back.
INGREDIENT DETAILS
- Half Ripened Mangoes (mangoes of you choice)
The star of the show — half ripe mangoes provide natural sweetness with a mild tart flavor and a soft, fleshy texture that breaks down beautifully into a thick jam. - Granulated Sugar
Sugar not only sweetens the jam but also helps to thicken it as it cooks down with the mango. It balances the natural tartness of the fruit and helps preserve the jam for a longer shelf life. - Cinnamon Stick
This adds a warm, aromatic undertone that pairs perfectly with the mango's tropical flavor. Using a stick instead of ground cinnamon lets the spice infuse gently without overpowering the jam. - Clove (whole or ground)
Just a small amount goes a long way. Clove gives the jam that distinct, nostalgic taste — slightly sweet, a little peppery, and deeply aromatic. It’s one of the key flavors that makes this snack unmistakably Trini. - Salt
A pinch of salt enhances the overall flavor, balancing the sweetness and bringing out the mango’s natural tanginess. It also ties in with the nostalgic sweet-salty taste that’s common in many preserved Trinbagonian snacks. - Water
Used to help start the cooking process and ensure the mango doesn't burn or stick to the pot. As it simmers, the water evaporates, allowing the jam to thicken. - Optional: Hot Pepper (a small slice or a few drops of pepper sauce)
If you like a little kick, this brings a nice heat that complements the sweetness without overwhelming it. Think of it as the grown-up twist on a childhood favorite.
A rich, sticky-sweet treat made from ripe mangoes slowly cooked down with sugar and a touch of spice. This beloved Trinbagonian preserve is thick, glossy, and bursting with tropical flavor — often enjoyed as a snack.
- 4 large 4 chopped mangoes cut each mango into 7-8 pcs
- 3 ½ cups sugar (add more or less sugar depending on the tartness of the mangoes)
- 1 tsp salt
- 2 sticks cinnamon
- 4 bay leaves
- 1 tsp clove buds or 1/2 tsp ground clove
- 1 piece pepper, to taste
- 4 tsp 4-5 red food coloring (this depends on the strength of the food coloring; add gradually until you achieve the desired deep red color)
- 1 Add the chopped mangoes to a large saucepan and cover them with water. Add all other ingredients and stir, ensuring everything is evenly distributed.
- 2
Simmer for 40 minutes or until the skin of the mango is red, the mangoes begin to fall apart, and the sauce starts to thicken. (Feel free to add more sugar if the mango is still a bit tart.)- 3
Remove from heat once the skin of the mango is soft and falling off the seed with little effort.- 4
Let cool and serve your delicious snack; most importantly, enjoyred mango, mango jam, sweet mango, jam, red jam, sticky jam, trini food, trini sweets, caribbean sweets, sweet jam mango, mango recipe, tobago mango jam, - 2