This mango chia jam is sunshine in a jar – naturally sweet, thickened with chia seeds, and ready in minutes. Unlike traditional jams, there’s no refined sugar or long cooking process. The chia seeds swell and create a lovely jammy texture while also adding fibre, healthy fats, and protein. 

Mango and soaked chia seeds (yes this jam is soaking the chia) are also both amazing foods to help aid constipation as they are high in fibre. If you want to read more about constipation – check out our blog here.

Storage for Freezer and Fridge:
Keep in the fridge in a sealed jar for up to 1 week. Can also be frozen in portions for up to 2 months.

Age Appropriate:
From 6 months, omit honey under 12 months.
Want to watch how to serve whole mango to baby? Check out our video here.

Serving suggestions:
We love mango chia jam on pancakes, toast or crumpets.
You can also make the following recipes using our mango chia jam:
Mango chia jam gummies
Lemon curd biscuits (sub the lemon curd for mango jam)
Buckwheat jam drops (sub the raspberry jam for mango jam)

Mango Chia Jam

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Servings 2 cups

Ingredients

  

1x2x3x

• 2 large ripe mangoes peeled and chopped (2 cups flesh)
• 2 TBSP chia seeds
• 1 TBSP honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 lime juiced optional but adds freshness!

Instructions

 

• Place mango chunks in a small saucepan over medium heat with a small splash of water. Cook gently for 5–7 minutes with the lid on the saucepan, until soft and juicy and can mash with the back of a spoon.
• Remove from heat and stir in chia seeds, honey/maple if using, vanilla, and lime juice.
• Let sit for 15 minutes to thicken as the chia seeds absorb the liquid.
• For a smoother texture, blend briefly with a stick blender.
• Transfer to a clean jar, cool completely, and refrigerate.

Notes

Omit honey for under 12 months of age.

Tried this recipe?Let us know how it was!