Honey Mango Spread

This mango spread is easy to prepare and yet delicious (even tough it is less sweet than classic jam) on toasts or mix in natural yogurt.
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This honey mango spread is the first recipe I cook with mango. It is simple to make and delicious (but still less sweet than a standard jam) spread on toast or mixed with plain yogurt.

About 3 months ago, I bought a big bag of frozen mangoes, ready to eat at Costco. Unlike freshly ripened mangoes, the bag contained tender pieces and firmer pieces and that made me think of cooking them as a spread.

For my first test, I used lemon juice and a little less honey but it lacked “punch” and was not quite sweet enough to serve with yogurt. My second test was conclusive with lime juice  instead of lemon juice and increasing the amount of honey. When the limes are offered at a discount, I take the opportunity to freeze the juice in ice bags.

We much prefer plain yogurt served with sauces or spreads made with seasonal fruits rather than commercial fruit yogurts. I will certainly prepare this spread regularly and I propose to use also fresh mangoes especially when they will be offered at advantageous prices.

 

Honey Mango Spread

Yiald: 3 -8 oz jars

Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 cup (250 ml) cold water
  cup (150 ml) honey - 215 g
 2 ½ tbsp (40 ml) fresh or frozen lime juice
 4 cups peeled and coarsely chopped mangos (about 4 mangoes)

1

Put all ingredients in a large saucepan. Bring to boil on medium heat stirring constantly with a wooden spoon.

2

Reduce heat and simmer 15 Minutes stirring occasionnally. Cook another 15 Minutes stirring frequently and crushing fruits a few times with a potato masher.

3

Pour spread in jars, cool to room temperature and refrigerate.

Ingredients

 1 cup (250 ml) cold water
  cup (150 ml) honey - 215 g
 2 ½ tbsp (40 ml) fresh or frozen lime juice
 4 cups peeled and coarsely chopped mangos (about 4 mangoes)

Directions

1

Put all ingredients in a large saucepan. Bring to boil on medium heat stirring constantly with a wooden spoon.

2

Reduce heat and simmer 15 Minutes stirring occasionnally. Cook another 15 Minutes stirring frequently and crushing fruits a few times with a potato masher.

3

Pour spread in jars, cool to room temperature and refrigerate.

Honey Mango spread

 

Hi, I'm Micheline

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3 Responses

  1. I’m interested in making this spread for toast and yogurt but I was wondering if it could be canned instead… freeing up freezer space?

    1. Hello Jane, Unfortunately it wouldn’t be secure to can this spread it is much less sweet and acid like a jam so I do not recommend the you can it.

      Regards,

      Micheline

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