Mango–Coconut Chili Sunshine Jam
This mango–coconut chili jam is a celebration of contrast and balance. Sweet, tropical mango forms the foundation, while creamy coconut milk softens the edges and brings a subtle richness. A touch of chili heat and bright lime pull everything together, creating a jam that feels vibrant, bold, and unexpectedly comforting.
What makes this jam special is its versatility. It works just as beautifully on breakfast toast as it does alongside savory dishes. The sweetness is clean and fruity, never cloying, while the gentle heat lingers just long enough to keep each bite interesting.
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The coconut milk adds body and a silky texture, giving the jam a glossy, luxurious finish. Unlike traditional fruit jams, this one feels almost sauce-like when warm, then sets into a soft, spoonable consistency as it cools.
This is the kind of recipe that instantly elevates simple foods. Whether you spread it, glaze with it, or spoon it straight from the jar, it brings a burst of sunshine to the table.
Servings and Timing
- Yield: About 2 cups
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
- 4 cups ripe mango, finely diced
- 1¼ cups granulated sugar
- ½ cup full-fat coconut milk
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- 1–2 teaspoons chili flakes, to taste
- ½ teaspoon salt
- 1 packet fruit pectin (or 2 tablespoons powdered pectin)
Instructions
- Add the diced mango, sugar, coconut milk, lime juice, lime zest, chili flakes, and salt to a heavy-bottom saucepan.
- Bring the mixture to a gentle boil over medium heat, stirring often to prevent sticking.
- Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the mango is very soft and the mixture begins to thicken slightly.
- Stir in the pectin, then increase the heat and bring to a rolling boil. Cook for 2–3 minutes, stirring constantly, until the jam looks glossy and thick.
- Remove from heat and allow the jam to cool. It will continue to thicken as it cools.
- Spoon into clean jars, let cool completely, then seal and refrigerate.
Variations
- Add finely minced fresh ginger for extra warmth and depth.
- Replace chili flakes with a small amount of finely diced fresh chili for a brighter heat.
- Use pineapple in place of part of the mango for a sharper tropical note.
- Reduce sugar slightly for a looser, more sauce-like consistency.
Tips
- Use very ripe mangoes for the best sweetness and flavor.
- Stir frequently while simmering to prevent scorching due to the coconut milk.
- Adjust the chili flakes gradually to control the heat level.
- This jam pairs beautifully with cream cheese, grilled meats, roasted vegetables, or warm buttered toast.
