Ricotta toast with mango apricot jam — can anything be more summery? Late spring and early summer fruit shine here: juicy apricots and ripe mangoes simmered into a bright, easy jam that’s perfect spooned over whipped or plain ricotta on toast. It also makes a lovely topping for yogurt with granola or a scoop of vanilla ice cream.
If you’re looking for more jam recipes, be sure to check out our:
- Whipped Ricotta Toast with Strawberry Jam
- Prosciutto, Mt. Tam and Fig Jam Crostini
What ingredients do you need for mango apricot homemade jam?
Fresh apricots and mangoes: Quarter or eighth the apricots depending on size, and peel and dice the mangoes. Other stone fruits like peaches or plums would also work well.
Sugar: Sugar balances the fruit and helps the jam set. You can use white sugar, brown sugar, or a mix; adjust to taste.
Water: A small amount helps the fruit break down and prevents the jam from scorching while it cooks.
Fresh lemon zest and juice: Lemon adds brightness and acidity, lifting the fruit flavors.
Optional additions: a splash of vanilla, grated fresh ginger, or a pinch of warm spice can add depth.
Instructions to make this homemade apricot jam recipe
1. Prepare the fruit
Wash the apricots, cut each in half, remove the pits and dice into quarters or eighths if the fruit is large. Peel and cube the mangoes so they’re roughly the same size as the apricot pieces.
2. Combine ingredients
In a large saucepan, add the apricots, mangoes, sugar, water, lemon zest, lemon juice and a pinch of salt. Place over medium-high heat and stir gently until the sugar dissolves and the mixture starts to bubble.
3. Simmer and mash
Lower the heat to a gentle simmer and cook for 20–25 minutes, stirring occasionally to prevent sticking. As the fruit softens, mash with a potato masher or the back of a spoon to your preferred texture. Leave some chunks for texture, or mash/blend for a smooth jam.
4. Finish and cool
Continue cooking on low until the mixture thickens to a jam-like consistency. Taste and add more sugar if you prefer a sweeter jam. Remove from heat and let cool slightly; it will thicken more as it cools.
5. Serve and store
Spoon the jam over ricotta tossed with a little salt and pepper, garnish with fresh basil and a pinch of chili flakes on toasted sourdough. Store leftovers in an airtight jar in the refrigerator for up to two weeks.
More breakfast inspiration
- Asparagus Tartine with Ricotta and Prosciutto
- Salmon Gravlax (Cured Salmon)
- Butternut Squash Butter
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Watch How To Make This Recipe
Ricotta Toast with Mango Apricot Jam
Ingredients
- 6-7 ripe apricots
- 2 ripe mangoes, peeled and diced
- 3/4 cup sugar, adjust to taste
- 1/4 cup water
- Zest and juice of 1 lemon
- A pinch of salt, to taste
- Serve with ricotta on toasted bread
Instructions
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Wash and halve the apricots, remove pits and dice. Peel and cube the mangoes.
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Combine apricots, mangoes, sugar, water, lemon zest, lemon juice and a pinch of salt in a large saucepan. Heat over medium-high and stir until the sugar dissolves and the mixture begins to boil.
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Reduce to a gentle simmer and cook 20–25 minutes, stirring occasionally. Mash some or all of the fruit for your desired texture.
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Continue cooking on low until the jam thickens. Adjust sweetness if needed, then remove from heat and cool.
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Serve over ricotta-seasoned toast with basil and optional chili flakes. Refrigerate leftovers in an airtight jar for up to two weeks.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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