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Home » Recipes » Dips and Spreads

Easy Homemade Mango Jam

Published: Jul 27, 2022 by Lexi

14 shares
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Finished mango jam in mason jar with mangos on the side.
Finished mango jam in jar with spoon in it.

This easy homemade mango jam is a sweet, tart, and easy way to add some tropical flavor to your morning toast, overnight oats or yogurt. With just 3 ingredients and a simple cooking process, this mango jam is the perfect way to take advantage of mango season!

Finished mango jam in mason jar with mangos on the side.
This mango jam comes together with just 3 simple ingredients.
Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Ingredient Notes
  • Instructions
  • How To Can for Long Term Storage
  • Tips and FAQs
  • More Jammy Recipes
  • 📖 Recipe

Why We Love This Recipe

  • Quick and easy: With only 3 ingredients and minimal hands-on work, not much effort is required to make this mango jam. Just throw everything into a pot and simmer until thickened!
  • No pectin: Most homemade jams and jellies require added pectin. Instead, we use lime juice and sugar, which teams up with the natural pectin in the mango to create an awesome jammy texture. So easy!
  • Tropical delight: This mango jam is the perfect spread to slather on toast or scoop on top of your yogurt. It'll transport you somewhere warm and tropical.
  • Tart and sweet, but not too sweet: Some sugar is essential for jam in order to extend the shelf life, but we like that this recipe isn't too sweet. It's well balanced by the acidity of lime juice!

Ingredients

Here's what you'll need to make this mango jam:

Mango jam ingredients including mangos, sugar and lime juice.
Just 3 ingredients!

Ingredient Notes

  • Mangos: For this recipe, we're using champagne (or Ataulfo) mangos, which are smaller than red mangos and less fibrous than their larger peer. You can also opt for Alphonso mangoes, which are closely related to champagne mangos. We really prefer the texture and flavor of these mangos over red mangos. We also often have better luck finding ripe ones at the store, which is probably not true everywhere, but seems to be the case for us!
  • Lime juice: This is the main source of acid in this recipe, and is an essential ingredient for the jam, as it helps the strands of pectin from the mango "gel" together. While we normally recommend freshly squeezed lime juice, it's OK to use the stuff from the squirt bottle in this case, as it likely has a higher acid content than a freshly squeezed lime. More acid = more pectin strands binding together = jammy texture.
  • Sugar: We used granulated white sugar in this recipe. We didn't try this with any other sugar alternatives, so we would not suggest making swaps. The sugar is essential both for the thick, jammy consistency as well as shelf life.

Instructions

(1) Wash and dice mangos. Add all ingredients to medium sauce pan over low heat and stir well.

Increase to medium high heat and bring to a boil, stirring frequently for 7-8 minutes until the mango begins to soften and release moisture.

All of the mango jam ingredients in a saucepan.

(2) Reduce heat to low and simmer for 30-35 minutes, stirring several times. Once the jam has cooked for about 20 minutes, use a hand masher to gently mash the mangos.

(3) Once the jam is done, remove from heat and set aside to cool completely. The jam will thicken up as it cools.

Left: mashing the mango jam. Right: mango jam in pan with spoon.

How To Can for Long Term Storage

Water Bath Method

You'll need a large stock pot, jars, lids, a funnel, and a tool to retrieve the jars and lids from the hot water without burning your hands. Some tongs with rubber ends help here.

Start by washing your jars and lids thoroughly, then put the jars and lids in a pot (make sure the lids aren't on the jars!) and bring the water to a simmer.

Turn the heat off, and retrieve jars and lids from the pot. Let dry on a clean dish towel. Use a funnel to ladle your jam into the jars, leaving about ¼ to ½ inch of space between the jam and the top of the jar. Run a chopstick around the inside diameter of the jar to get rid of any air bubbles.

Use a clean towel to wipe off any water that's on the edge of the lid or the jar, and lid your jars. Place the jars back in to the pot (make sure they're covered by about an inch of water) and bring the water back to a gentle boil for 10 minutes.

Remove from the water and set on a thick kitchen towel, and let them cool. Once cooled, push down on the lid to check for a vacuum seal.

If properly canned, this mango jam can last for up to 2 years at room temperature. Be sure to store in a cool, dry place.

Once opened, the jam will last for about 2-3 months in the fridge.

Freezer Jam (No Water Bath)

Ladle your jam into clean jars, being sure to leave about ¼ to ½ an inch of space between the jam and the top of the jar. Then place your lids on the jars and put them in the freezer, where they'll store for about a year.

To thaw out freezer jam, move it to the fridge overnight and enjoy it in the morning!

Short Term Storage

If you don't follow the canning process or store your jam in the freezer, this jam will last for about 2 months in the refrigerator.

Close up view of mango jam in a white pot.

Tips and FAQs

  • Consistency: For a smoother jam, blend the finished jam in a food processor or blender until it reaches desired consistency.
  • Pectin: Mangos are naturally low in pectin, so this recipe won't be as jammy as a recipe that has added pectin. For a more gel-like texture, feel free to use a packet of pectin. (That being said, we personally think the texture is perfect!)
  • How to serve: There are SO many ways to enjoy this tropical treat. Here are a few of our favorite options:
    • Enjoy on toast or bread
    • On a yogurt bowl or yogurt parfait
    • Swirled on top of a cheesecake
    • Slathered on a thick stack of pancakes or waffles
    • In/on top of overnight oats or chia pudding
    • Enjoy with homemade muffins or biscuits
    • Use to sweeten and flavor a homemade cocktail
    • Use in baking for recipes like jam thumbprint cookies, linzer cookies, layer cakes and more!
  • Mango selection: Make sure you're using ripe mangos for the sweetest possible jam. Don't use overripe mangos as the texture will be off and not as sweet. We used champagne mangos (alphonso also works) instead of red mangos, which we find can be less flavorful and more fibrous. Alphonso or champagne mangos have zero stringiness and are much softer.
  • Sterilize your jars: Be sure to thoroughly clean and sanitize your jars before adding jam to them.
How do I know if my mango is ripe?

A ripe mango will give slightly when you give it a light squeeze. We usually choose mangos that are more red on the outside (rather than the all yellow ones). This will allow for you to easily cut your mango into cubes that remain perfectly in tact!

What's the best way to cut a mango?

Using a small paring knife, cut the mango nearly down the middle, maneuvering the knife around the pit on both sides. You'll be left with two nearly equally sized mango halves. Score the mango horizontally and vertically, cutting through the flesh while leaving the skin intact. Then "pop" the mango inside out and use your fingers or a knife to remove the little squares of mango.

Can you use frozen mango?

Yes, frozen will work just fine in this mango jam. However, we usually prefer to use fresh because you have more control over choosing the ripeness of the mango, which in turn affects the consistency and flavor of the jam.

Finished mango jam in jar with spoon in it.

More Jammy Recipes

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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Finished mango jam in mason jar with mangos in background.

Mango Jam


  • Author: Lexi
  • Total Time: 50 minutes
  • Yield: 12-16 servings 1x
  • Diet: Vegan
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Description

This easy homemade mango jam is a sweet, tart, and easy way to add some tropical flavor to your morning toast, overnight oats or yogurt. With just 3 ingredients and a simple cooking process, this mango jam is the perfect way to take advantage of mango season!


Ingredients

Units Scale
  • 2 cups diced mangos*
  • ⅓ cup granulated sugar
  • 1 tablespoon freshly squeezed lime juice

Instructions

  1. Wash and dice mangos. Add all ingredients to medium sauce pan over low heat and stir well.

  2. Increase to medium high heat and bring to a boil, stirring frequently for 7-8 minutes until the mango begins to soften and release moisture.

  3. Reduce heat to low and simmer for 30-35 minutes, stirring several times. Once the jam has cooked for about 20 minutes, use a hand masher to gently mash the mangos.

  4. Once the jam is done, remove from heat and set aside to cool completely. The jam will thicken up as it cools.

Notes

*We use champagne (or Ataulfo) mangos, which are smaller and less fibrous than red mangos. You can also use Alphonso mangos. We really prefer the texture and flavor of these mangos over red mangos. Make sure to select ripe mangos!

Storage: You have 3 options for storage: water bath canning for long term (1+ year) storage at room temperature, freezer canning (1+ year storage), or short term storage (no canning), which will last for about 2 weeks in the refrigerator. Scroll up in the blog post to the section titled "How to Can for Long Term Storage" to learn about each option. 

Consistency: For a smoother jam, blend the finished jam in a food processor or blender until it reaches desired consistency. 

Frozen mango: You can use frozen in a pinch, but we prefer to use fresh because you'll have more control over selecting the ripeness of each fruit. 

Pectin: Mangos are naturally low in pectin, so this recipe won't be as jammy as a recipe that has added pectin. For a more gel-like texture, feel free to use a packet of pectin. (That being said, we personally think the texture is perfect!) 

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Spreads
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 57
  • Sugar: 14 g
  • Sodium: 0.5 mg
  • Fat: 0.2 g
  • Carbohydrates: 14.7 g
  • Fiber: 0.7 g
  • Protein: 0.3 g

Keywords: easy homemade mango jam

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Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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