Brush the currants from the panicles, mash them and, if you like, brush them through the soft Lotte to remove the stones. Weigh out 500 g currant puree.
Peel the ripe mango, remove the stone and dice the pulp. Puree and weigh also 500 g.
Mix the pureed fruits with the preserving sugar in a saucepan, bring to the boil while stirring and cook for 4 minutes, stirring constantly. Then immediately fill into jars and close tightly.
Thanks to the sweet mango, the jam doesn`t taste so sour. You can vary the proportions as you wish (e.g. 700 g currants and 300 g mango) and thus ensure a more or less sour taste.
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