Description
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 8g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
