This Mango–Coconut Chili Sunshine Jam is a glossy, tropical jam that balances ripe mango sweetness with creamy coconut and a gentle chili warmth. I love how it feels like bottled sunshine, spreading bright flavor on toast, pastries, or even savory dishes.
Why You’ll Love This Recipe
I love this recipe because it brings together sweet, creamy, and spicy flavors in a way that feels exciting but not overwhelming. I enjoy how the mango stays vibrant, the coconut adds richness, and the chili gives just enough heat to keep things interesting. I also like that it feels special while still being easy to make at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 cups ripe mango, finely diced
1¼ cups granulated sugar
½ cup full-fat coconut milk
¼ teaspoon chili flakes or finely minced fresh chili (adjust to taste)
2 tablespoons fresh lime juice
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
Directions
I start by adding the diced mango, sugar, lime juice, lemon juice, and salt to a heavy-bottomed saucepan. I cook everything over medium heat, stirring often, until the sugar dissolves and the mango releases its juices.
I lower the heat and let the mixture simmer for about 15 to 20 minutes, stirring frequently so it does not stick. Once the mango softens, I gently mash it with a spoon or potato masher, leaving some chunks for texture.
I pour in the coconut milk, chili, and vanilla, then continue simmering for another 10 to 15 minutes. I stir constantly at this stage, watching as the jam thickens and turns glossy.
I know the jam is ready when it coats the back of a spoon and slowly drips off. I remove it from the heat and let it cool slightly before transferring it to clean jars.
Servings And Timing
I usually get about 2½ cups of jam from this recipe.
Preparation time: 15 minutes
Cooking time: 30 to 35 minutes
Total time: about 50 minutes
Variations
I sometimes replace the coconut milk with finely grated fresh coconut for a more textured, traditional feel. When I want extra heat, I add a pinch of cayenne or use a spicier chili. I also like adding a little grated ginger for warmth or swapping lime juice for passion fruit juice when I want a twist.
Storage/Reheating
I store the jam in airtight jars in the refrigerator for up to 2 weeks. When it thickens too much in the fridge, I gently warm a small amount in a saucepan or microwave until spreadable again. I always stir well before using.
FAQs
Can This Jam Be Canned?
I do not recommend traditional water-bath canning for this recipe because of the coconut milk. I prefer keeping it refrigerated or freezing it instead.
How Spicy Is This Jam?
I find the heat mild and pleasant. I adjust the chili amount depending on how much warmth I want.
Can I Use Frozen Mango?
I can use frozen mango as long as I thaw it completely and drain excess liquid before cooking.
What Can I Serve This Jam With?
I love spreading it on toast, stirring it into yogurt, spooning it over pancakes, or pairing it with cheese.
Can I Reduce the Sugar?
I can reduce the sugar slightly, but I keep in mind that sugar helps with both flavor and thickening.
Conclusion
This Mango–Coconut Chili Sunshine Jam is one of my favorite ways to preserve tropical flavors in a small jar. I enjoy how it feels both comforting and exciting, and I always find new ways to use it. Every spoonful reminds me why homemade jam is worth the effort.
Mango–Coconut Chili Sunshine Jam is a vibrant, tropical jam blending sweet ripe mango, creamy coconut, and a gentle touch of chili for warmth. Perfect for spreading on toast, pairing with cheese, or adding to both sweet and savory dishes.
Ingredients
4 cups ripe mango, finely diced
1¼ cups granulated sugar
½ cup full-fat coconut milk
¼ teaspoon chili flakes or finely minced fresh chili (adjust to taste)
2 tablespoons fresh lime juice
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
Instructions
In a heavy-bottomed saucepan, combine diced mango, sugar, lime juice, lemon juice, and salt.
Cook over medium heat, stirring often, until the sugar dissolves and mango begins to release its juices.
Reduce heat and simmer for 15–20 minutes, stirring frequently. Gently mash mango to desired consistency, leaving some chunks.
Add coconut milk, chili, and vanilla extract. Continue simmering for another 10–15 minutes, stirring constantly.
Cook until the jam thickens and coats the back of a spoon, dripping slowly.
Remove from heat and let cool slightly. Transfer to clean jars and refrigerate.
Notes
Use fresh or thawed frozen mango, but drain excess liquid if using frozen.
Adjust chili to taste for desired heat level.
For added flavor, try grated ginger or a splash of passion fruit juice.
Jam thickens as it cools; warm gently if it becomes too firm in the fridge.
Not suitable for water-bath canning due to coconut milk; store refrigerated or freeze.
