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Ataulfo Mango Jam

Ataulfo mangoes are only available in the Toronto area from late March until September. I don't know what the availability is in other regions. They are 8 to 10 inches long with an oblong round-bottom shape and a gold-blushed yellow skin. The juicy flesh inside is yellowy-orange, creamy smooth, free of fibrous stringiness (which can set off allergies in people sensitive to stone fruits) and is described as the best thing to have fallen out of a tree since the apple observed by Isaac Newton. The flavour resembles a delectable combination of peach, banana,m pineapple and butter. They're incredibly sweet and loaded with vitamin c and dietary fibre. Look for them in your local Chinatown. Watch Corey Mintz of the Toronto Star (where I found the recipe) slice and peel a mango here: porkosity.blogspot.com/2008/04/mango-ectomy.html

5.0 · 1 reviewsRecipe card by Dreamer in OntarioEditorial by recipesvibrant · Updated October 13, 2026
Tropical FruitsFruitAsianMexicanVeganSpring
Ataulfo Mango Jam

Total time

50 min

Servings

1

Calories

1386.3

Category

Mango

Brighten up your breakfast with this vibrant Ataulfo Mango Jam. Known for their buttery texture and honey-like sweetness, Ataulfo mangoes (also known as Honey mangoes) create the perfect, smooth jam that is naturally vegan and bursting with tropical flavor. Whether you're spreading it on warm sourdough, dolloping it over vegan yogurt, or using it as a glaze for desserts, this easy stove-top recipe captures the essence of summer in a jar.

Ingredients

Makes 1 serving

  • 2 mangoes
  • 1/2 white wine
  • 1/4 water
  • 1/4 vanilla pod
  • granulated sugar

Method

  1. Place all ingredients in a small saucepan.

  2. Simmer over low heat until liquid is almost evaporated (about 45 minutes).

  3. Remove vanilla and puree in food processor.

Cook's notes

  • Select mangoes that are deep yellow and slightly soft to the touch for the most natural sweetness.
  • Use a heavy-bottomed saucepan to prevent the jam from scorching during the reduction process.
  • For a smoother, more spreadable consistency, use an immersion blender once the fruit has softened.
  • Test the set by placing a small plate in the freezer; if a drop of jam wrinkles when pushed with your finger, it is ready.

Easy swaps

  • Add a squeeze of lime juice to balance the sweetness with a touch of acidity.
  • Infuse the jam with fresh ginger or a hint of cardamom for an exotic twist.
  • If you cannot find Ataulfo mangoes, you can use Kent or Tommy Atkins mangoes, though you may need to adjust the sugar slightly.
  • Use agave nectar or coconut sugar as a vegan alternative to refined cane sugar.

Frequently asked

What is the difference between Ataulfo and regular mangoes?

Ataulfo mangoes, or Honey mangoes, are smaller, have a vibrant yellow skin, and are prized for their creamy, fiber-free flesh and intense honey-like flavor.

Is this mango jam vegan?

Yes, this recipe is 100% vegan as it uses only fruit and plant-based sweeteners without the need for gelatin or honey.

Do I need to add pectin to make the jam set?

Ataulfo mangoes have a natural silkiness. While you can use pectin for a firmer, jelly-like set, this recipe achieves a delicious 'refrigerator jam' consistency through natural fruit reduction.

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