Vanilla Mango Jam, a very simple but elegant little jam that’s perfect with scones and cream for teatime or as the filling for a special cake.
I first came up with this idea for Vanilla Mango Jam a few years back when I was planning a birthday cake for Spouse. She absolutely loves gingerbread cake but isn’t a big fan of fully frosted cakes. What I came up with was a One Bowl Gingerbread Cake with a simple vanilla glaze. Then I wondered about maybe creating a filling for the cake. It ended up being this very jam.
At the time we had some mangoes on hand and I had just picked up some vanilla beans during some shopping for baking ingredients. The fragrant vanilla and exotic mango flavours were so delectable together that we’ve since made small batches of this jam of weekend brunches. It is just fantastic with clotted cream on these delicate little scones, making it perfect for teatime as well.
You can find the recipe for these Proper English Scones here. If you want to try your hand at making you own clotted cream, it’s really quite easy using whipping cream. You can find those instructions here.
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- 3 ripe mangoes finely diced
- ¾ cup sugar
- ½ cup water
- 1 vanilla bean
Split the vanilla bean lengthwise, scrape out the seed paste with a knife.
Add the scraped out seeds, along with the vanilla pod to a small saucepan along with the remaining ingredients.
Bring to a very slow simmer for about a half hour or until almost all of the liquid has boiled off.
Mash with a fork and set aside to cool completely.
Store in 8 ounce mason jars.
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