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:
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