Mango Jam with Yogurt
A smooth, naturally sweet mango jam stirred into creamy yogurt — a bright, easy spoonful of a dessert or snack.
4 · Pureed
Completely smooth and thick enough to hold its shape on a spoon, but soft enough to need no chewing. Should never be sticky, lumpy, or stringy.
Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 4 (Pureed) — smooth purée, no chewing — the texture standard used in dysphagia care and soft diets.
See all texture levelsIngredients
- 2 cups Fresh mango, chopped
- 1/2 cup Sugar
- 1 tbsp Lemon juice
- Optional Pinch of salt or 1/4 tsp vanilla extract For extra flavor depth
- To serve Plain yogurt
Instructions
Add the chopped mango to a saucepan over medium heat. Cook for 5-7 minutes until soft, stirring occasionally. Mash the mango with a spoon or potato masher until fork-tender and pulpy.
Add the sugar and lemon juice (and salt or vanilla, if using). Stir well.
Simmer the mixture over low heat for 15-20 minutes, stirring often, until thickened and jam-like. The jam is done when it holds its shape on a cold spoon or plate.
Let the jam cool completely. Transfer to a clean jar and store in the fridge.
Stir a spoonful into a cup of yogurt and enjoy.
Serving Tips
Important Guidance
- Mash the mango thoroughly in step 1 — any stringy fibers near the pit are the main texture risk in this recipe, so check for them before serving.
- For a fully smooth, pourable Level 3 texture, blend the finished jam before mixing it into yogurt.
- Choose a smooth, unsweetened yogurt without fruit chunks or granola mixed in for texture-modified diets.
- The jam keeps well refrigerated for about 2 weeks — make a batch ahead and portion it out.
Nutrition Facts
Per serving of the mango jam alone (does not include the yogurt it's served with).
Dietary Notes
Naturally gluten-free and vegetarian. Choose a dairy-free yogurt to make the full dish dairy-free.