I had never made jam before, and this turned out beautifully. I was greatly aided by an electric mixer in mashing the mango. Also, it helps if you cook the jam in a tall pot, as it bubbles and spatters as it boils, and can make quite a mess. I doubled the recipe and reduced the sugar without a problem, and now I have something I can do with all those mangoes we get in the backyard every summer.

I have made this recipe many times, and it has been both Mother-Approved and College-Roommates-Approved. The recipe is a little bland, so I use yellow rice instead of white rice and it comes out perfectly.

This is a wonderful recipe. A few things I've learned: 1) Use a food processor!!!! 2) refrigerate the dough for several minutes prior to shaping the cookies. This makes it much easier and is FAR less messy. 3) I always run out of pignoli when making these. 4) Scaling the recipe seems to be quite difficult to do successfully. 5) Using parchment paper for the cookie sheets is priceless. And do not remove the cookies from the surface too soon, or the middles will stick and tear out. This recipe never seems to turn out badly and is worth perfecting. I have made it again and again and it's always getting better.