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.

Easy Homemade Mango Jam - Crowded Kitchen

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*
1/3 cup granulated sugar
1 tablespoon freshly squeezed lime juice

Instructions

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.
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.
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