Chipotle Mango Jelly

Lisa Mersereau


Not your typical wussy jelly, this one is spicy sweet with a smoky kick. Jelly all grown up. Great for appetizers. We use this to make crostini's with cream cheese, Chipotle Mango Jelly and top it with smoked salmon. It is great for BBQing ribs or to put on baked chicken or pork. So many ways to use it.

Blue Ribbon Recipe

Yummo! I tried this with a bit of cream cheese on a bagel and boy were my taste buds happy. It's a bit smoky from the chipotle peppers, and then you taste the fruity jelly. This would be great on grilled meats too... especially chicken. The Test Kitchen


★★★★★ 3 votes

makes 7 half pint jars
20 Min
40 Min


  • 3 c
    fresh mangos, diced (I buy the fresh mango spears in the produce section at the supermarket)
  • 1 can(s)
    chipotle peppers in Adobo sauce (drained), 12 oz
  • 2 c
    apple cider vinegar
  • 6 c
  • 1 pkg
    6 ounce total liquid pectin

How to Make Chipotle Mango Jelly


  1. Sterilize and prepare pint canning jars and lids as directed.
  2. Put 3 cups fresh mangos and the drained chipotle peppers in food processor or blender. Blend until smooth.
  3. In a heavy 6 quart pan, add 6 cups sugar and 2 cups apple cider vinegar. Stir over medium heat until sugar is dissolved.
  4. Once sugar is dissolved add mango pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes. Turn off heat and let cool for ten minutes.
  5. Add 6 oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
  6. Ladle into jars. I use the hot water bath process. Some people just put the lids turn the jars upside down and the lids seal either way.
  7. Enjoy as a snack with bagels and cream cheese. I use the jelly to make crostini appetizers and I use it for cooking.

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