Mango Chia Jam
This is a product of my deranged imagination. I’ve written about the goodness of Chia here.
One of the things I like about Chia is its ability to gel, and I seized the opportunity in this recipe. HACE is a sucker for jam and bread, and this WOE has been really trying for him in that aspect. I’ve put my foot down on buying jam for the house, so this was a treat for him.
To be honest, my first trial came out YUCKY! I had obviously used too much Chia, so I got globs instead of a spreadable jam.
On to Trial 2, and I’m happy with the way it turned out. I need to take a better picture though. The only thing I would do differently is leave out the Beetroot. I don’t think it impacted as deep a shade of red as I wanted. Maybe Zobo leaves next time.
It’s really easy to make, and if you can make it without drinking half of the mango puree, more grease to you!
Mango Chia Jam
This serves 4
- 1 large mango (600g)
- 1/2 a small beetroot (very optional)
- 1 1/2 tablespoon of Chia seeds
- 3 tablespoons of water
Peel and cube the mango. Puree in a blender or food processor till very smooth.
Peel and cube the beetroot. Soak the beets in the water. Set aside for 5 minutes. Strain and reserve the liquid.
Pour the mango and beetroot water into a pot, and set over medium heat. Simmer for 5 minutes.
Add the chia seeds, and continue to simmer till as thick as you like.
That’s it! See, I told you it was easy. Enjoy!