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vegan dessert

Mango Marmalade

MAKES 1-1/2 CUPS You can use this sweet treat as a garnish on Coconut Chia Pudding (above), but it’s also delicious on toast or over vanilla ice cream, so double the recipe if you want extra. It’ll keep, covered in the fridge, for up to 3 weeks. Chef Tellez uses 1/4 vanilla bean and 1/8 cinnamon stick rather than extract and powder. Feel free to do the same; just be sure to discard them before pureeing.

Ingredients

  • The flesh of 1-1/2 large ripe mangoes cut into 1-inch chunks
  • 1/4 cup sugar or 1/3 cup if mangoes aren’t ripe and sweet
  • Zest of 1/2 lime
  • Zest of 1/2 lemon
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon

Instructions

  1. Place all the ingredients in a heavy pot and cook over low heat, stirring periodically in the beginning and more frequently as the mixture starts to thicken, until the marmalade is thick and the mangos are broken down, 40 to 50 minutes, depending on the ripeness of the mangoes. Remove from the heat and let cool.
  2. Transfer to a food processor and puree until smooth or slightly chunky, depending on your preference.