Made with sweet Philippine mangoes, this spread thickens when oats are stirred in during the last few minutes of cooking. The oats also give it a whole grain breakfast quality. Serve it on bran crackers as a honey-thick spread.
Cook the diced ripe mango with the sugar and lemon juice over low heat for 15 minutes, until the mango softens and releases its juices.
Roughly mash the mangoes with a fork. Add the oats and cook for 8 minutes more, stirring, until the mixture thickens to a spreadable consistency.
Fill clean jars with the hot spread and close the lids. Let cool to room temperature, then store in the refrigerator.
Fill the jar while the spread is hot and close the lid right away. The lid will dip slightly as it cools, which is a sign of a vacuum seal.
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