Made from the Philippines' sweet mangoes, this marmalade thickens with rolled oats stirred in at the last minute, turning it into a whole-grain breakfast jam. Serve it honey-thick on wholegrain crackers.
Cook the diced ripe mango with the sugar and lemon juice over low heat for 15 minutes until soft and releasing its juice.
Roughly mash the mango with a fork, stir in the oats, and cook for 8 more minutes, stirring, until it reaches a marmalade consistency.
Fill clean jars with the hot marmalade and seal, let cool to room temperature, then store in the fridge.
Fill the jars while the marmalade is still hot and seal the lids right away — the lid dipping slightly as it cools is a sign it has sealed.
Using chia seeds instead of oats thickens the marmalade faster, though the texture turns more gel-like.
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