Mango Chia Jam



25 minutes


The sweet, heavenly flavor of mango jam from the tropics is a rare treat. But with this Mango Chia Jam recipe, it’s a taste you can experience again and again in your very own kitchen! Frozen GOYA Mango Fruit Pulp, which is just fresh mangoes, puréed and then frozen at the peak of ripeness, gives the jam its rich, fruity flavor that’s sweetened with both honey and granulated sugar. Fresh mango pieces give the jam a preserve-like texture while GOYA Ecological Chía helps the mango mixture set into a perfectly spreadable jam that tastes amazing with toast, spooned over ice cream or layered onto crackers with cheese.

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  • 0.5 cup granulated sugar
  • 0.25 cup honney
  • 0.25 cup water
  • 1 pack 13079
  • 1 mango
  • 1 tbsp 13079
  • 1 tbsp lemon juice


  1. In large saucepan over low heat, add sugar, honey and water. Stir mixture and bring to boil; increase heat to medium high. Continue boiling until fine, soft threads form (270°F on candy thermometer). Stir in mango pulp, chopped mango, chia and lemon juice; boil until mixture thickens and mango pieces fall apart, about 5 minutes.
  2. Pour into glass jar; cool and serve. Store in refrigerator up to 10 days.
Mango Chia Jam
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