Ataulfo Mango Jam

Description: Ataulfo mangoes are only available in the Toronto area from late March until September. I don't know what the availability is in other regions. They are 8 to 10 inches long with an oblong round-bottom shape and a gold-blushed yellow skin. The juicy flesh inside is yellowy-orange, creamy smooth, free of fibrous stringiness (which can set off allergies in people sensitive to stone fruits) and is described as the best thing to have fallen out of a tree since the apple observed by Isaac Newton. The flavour resembles a delectable combination of peach, banana,m pineapple and butter. They're incredibly sweet and loaded with vitamin c and dietary fibre. Look for them in your local Chinatown. Watch Corey Mintz of the Toronto Star (where I found the recipe) slice and peel a mango here: porkosity.blogspot.com/2008/04/mango-ectomy.html

Ingredients:

• 2 ataulfo mangoes, peeled
• 1/2 cup white wine or 1/2 cup water
• 1/4 vanilla pod
• 1/4 cup granulated sugar

Steps:

1. Place all ingredients in a small saucepan.
2. Simmer over low heat until liquid is almost evaporated (about 45 minutes).
3. Remove vanilla and puree in food processor.