Mango Spread

Recipe by Jewelies

Lovely served on toast or as a fill for cakes

Top Review by Loudor

I took this for Adopt-a-Tag. I did double the recipe accept I dropped the sugar and left the OJ at 115ml. I'm diabetic and I found this to be great without the additional sugar. I have everything I needed growing in my yard. The Mangos I harvested several months ago, sliced and froze them. Oranges are currently in season. This was excellent on pancakes. The Mangos and Oranges had sufficient natural sweetness that I didnt miss the sugar. Thank you Jewelies.

Ingredients Nutrition


  1. Preheat oven to 100°C.
  2. Place mango pulp and juices into a large pan over low heat and simmer for 10-15 minutes or until most of the liquid has evaporated.
  3. Meanwhile spread the sugar on a large baking tray, place in the oven and warm for 5 minutes.
  4. Blend or sieve the mango mixture, then return to the pan.
  5. Stir in the warmed sugar and cook gently over low heat until the sugar has dissolved.
  6. Increase the heat to medium and cook, stirring occasionally to prevent catching, for up to 30 minutes or until mixture is thick.
  7. Spoon the mixture into clean, sterilised jars. Cover and seal.
  8. Mango mixture will keep in the fridge for up to 3 weeks.

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