Ricotta Toast with Mango Apricot Jam

5 from 1 vote

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Ricotta Toast with Mango Apricot Jam

Ricotta Toast with Mango Apricot Jam

Ricotta toast with a mango apricot jam! Can you name anything more perfect for summer (I love June and July produce!!) A beautiful and easy jam spread on top of creamy ricotta toast. The perfect snack or breakfast. I think this jam tossed with ricotta or yogurt topped with granola or with ice cream, would also be absolutely perfect.

If you’re looking for more jam recipes, be sure to check out our:

Ricotta Toast with Mango Apricot Jam

What ingredients do you need for mango apricot homemade jam?

Fresh apricots and fresh mangoes: The mangoes are being peeled and diced, and the apricots are just being quartered/or in eighths depending on your size of the apricots. I also think any other stone fruit would work great here!

Sugar: The most important part of the jam is sugar. You can also use brown sugar, or use a mix of both. The sugar really helps balance out the jam.

Water: This helps water out the jam a tad, helps with thickening and also subtles down any tart flavor as well.

Fresh lemon juice: We are using both lemon juice and zest for this jam. Personally love all the flavor and tartness as well as brightness both the juice and zest give to this recipe.

Feel free to add on any of your favorite flavors like fresh vanilla or ginger, for example!

Ricotta Toast with Mango Apricot Jam

Instructions to make this homemade apricot jam recipe

Cut your apricot and mango

Wash and cut your apricot in half. Remove the pits and dice your apricots into quarters, and into eighths if they are a large apricot. Peel and cube your mangoes as well.

Make your jam mixture

In a large saucepan, combine the apricots, mangoes, sugar, water, lemon zest, lemon juice and a pinch of salt. Place the saucepan on medium-high heat and stir gently to dissolve the sugar. Bring the mixture to a boil until you see some bubbles.

Simmer and mash

Once the mixture starts to boil, reduce the heat to low and let it cook for about 20-25 minutes to a gentle simmer. Stir occasionally to prevent sticking and burning. As the fruits cook down, use a potato masher or the back of a spoon to mash them slightly, leaving some texture in the jam.

*You can blend this if you want it completely smooth, you can also not mash the apricot and mango if you want it more thick!

Finish cooking on low

Continue to cook the jam on low heat into it thickens and reaches a jam-like consistency. Taste your jam, and adjust the sweetness by adding more sugar if you prefer! Let your jam cool off the heat.

Serve

We are serving our jam over some ricotta cheese (just tossed with some salt and pepper), basil and a pinch of chili powder on sourdough toasts. Store any leftover jam in the refrigerator in an airtight jar for up to two weeks.

Ricotta Toast with Mango Apricot Jam

Check out the below breakfast recipes for more inspiration!

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Ricotta Toast with Mango Apricot Jam
5 from 1 vote

Ricotta Toast with Mango Apricot Jam

Ricotta toast with mango apricot jam! Can you name anything more perfect for summer!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 6

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 roast

Instructions 

  • Wash and cut your apricot in half. Remove the pits and dice your apricots into quarters, and into eighths if they are a large apricot. Peel and cube your mangoes as well.
  • In a large saucepan, combine the apricots, mangoes, sugar, water, lemon zest, lemon juice and a pinch of salt. Place the saucepan on medium-high heat and stir gently to dissolve the sugar. Bring the mixture to a boil until you see some bubbles.
  • Once the mixture starts to boil, reduce the heat to low and let it cook for about 20-25 minutes to a gentle simmer. Stir occasionally to prevent sticking and burning. As the fruits cook down, use a potato masher or the back of a spoon to mash them slightly, leaving some texture in the jam.
  • *You can blend this if you want it completely smooth, you can also not mash the apricot and mango if you want it more thick!
  • Continue to cook the jam on low heat into it thickens and reaches a jam-like consistency. Taste your jam, and adjust the sweetness by adding more sugar if you prefer! Let your jam cool off the heat.
  • We are serving our jam over some ricotta cheese (just tossed with some salt and pepper), basil and a pinch of chili powder on sourdough toasts. Store any leftover jam in the refrigerator in an airtight jar for up to two weeks.
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