Fresh Pressed Mango Jam
Bright, smooth, and naturally sweet, this mango jam is a lighter take on a classic preserve. Ripe mangoes are gently simmered with fresh citrus and a touch of maple syrup, creating a soft, spreadable jam that’s full of vibrant flavour without being overly sugary. It’s a wholesome addition to toast, yogurt, or baked goods.
Ingredients
2 large ripe ataulfo mangoes (about 2 cups), peeled and diced
2 tbsp maple syrup (adjust to taste)
2 tbsp fresh lemon or lime juice
1 tbsp chia seeds (for thickening)
1 tsp vanilla extract (optional)
Pinch of sea salt
Notes
- Keeps in the fridge for up to 1 week
- No refined sugar or pectin needed
- Great stirred into oatmeal, yogurt, or spread on toast!
Directions
Add the diced mango to a saucepan over medium heat. Cook for about 8–10 minutes, stirring occasionally, until the fruit softens and starts to break down.
Use a fork or potato masher to mash the mango to your desired consistency (smooth or slightly chunky).
Stir in the maple syrup, citrus juice, vanilla (if using), and a pinch of salt. Let simmer for another 3–5 minutes to deepen the flavour.
Remove from heat and stir in the chia seeds. Let the jam sit and thicken for 10–15 minutes as it cools.
Transfer to a jar and refrigerate. The jam will continue to thicken as it chills.