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
Put all ingredients in a large saucepan. Bring to boil on medium heat stirring constantly with a wooden spoon.
Reduce heat and simmer 15 Minutes stirring occasionnally. Cook another 15 Minutes stirring frequently and crushing fruits a few times with a potato masher.
Pour spread in jars, cool to room temperature and refrigerate.
Ingredients
Directions
Put all ingredients in a large saucepan. Bring to boil on medium heat stirring constantly with a wooden spoon.
Reduce heat and simmer 15 Minutes stirring occasionnally. Cook another 15 Minutes stirring frequently and crushing fruits a few times with a potato masher.
Pour spread in jars, cool to room temperature and refrigerate.
8 Responses
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?
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
Thank you Micheline. Then fridge it is. 🙂
Hi! Making yogurt is my new hobby and I’m always looking for good flavorings–this looks fantastic! What’s your recommended ratio of sauce to yogurt, when you use the spread with it?
Also thinking about maybe sprinkling a teensy bit of cayenne on top, like a lassi…?
Thanks for the recipe–please let me know if you have a recommended ratio.
Hello Jessica, you add some to your taste we add about 2 heaping tablespoons per 1/2 cup yogurt If I remember well. Never try cayenne but I guess you try with a small amount first.
Happy you like the recipe,
Micheline
Micheline:
I actually skipped the cayenne and looked up more about lassi: I added 1 teaspoon each of cardamom and cinnamon, and it was a REVELATION. I can’t stop eating this stuff!
Additionally, unlike some blueberry/strawberry sauces I’ve made before, the mango/honey combo is sweet enough that I found 1/8 c. w/ 1 c. yogurt (approximately what you use? maybe a bit more) is perfect for me.
I’m literally eating this every day, and directed all my friends to your site.
Thank you so much for turning me on to it. Try the lassi mix if you’re up to it!
Hello Jessica, thank you for letting me know. I should try that one day.
Enjoy Cooking and thanks for sharing with your friends
Micheline
Hello Jessica. Thanks for your great recipe! I want to try it. How long does the jam last?