Easy Mango Jam Recipe with Fresh Mango

This easy mango jam recipe is a simple way to turn ripe mangoes into a sweet, fruity spread. It’s bright, smooth, and delicious on toast, bread, pancakes, or even as a filling for cakes and pastries.

This easy mango jam is such a nice way to use up ripe, sweet mangoes. It’s fruity, smooth, and not too complicated to make. I like having a jar in the fridge because it works for so many things, from spreading on toast to using as a filling for cakes, buns, and pastries.

If you like making homemade spreads and fillings, you might also enjoy my coconut kaya jam, lemon curd, custard filling, pineapple filling, golden syrup, and strawberry compote. I use these kinds of recipes all the time because they’re handy to keep around and can easily turn a simple bread, cake, or dessert into something more special.

This mango jam is also really versatile. You can spoon it over pancakes, add it to yogurt, spread it between cake layers, or use it inside soft bread and buns. It’s one of those simple recipes that somehow ends up being useful in more ways than you expect.

Recipe Ingredients

Ingredient Notes

Ripe mangoes – Use ripe, sweet mangoes for the best flavor and natural sweetness. Since the mangoes are already very sweet, I don’t add regular sugar to this recipe. Softer ripe mangoes also break down more easily as they cook.

Glucose syrup – I use glucose instead of granulated sugar. It adds body and helps the mango mixture become thick and glossy as it cooks without making the jam overly sweet. It also gives the finished jam a smoother texture.

Lemon – Fresh lemon juice adds a little acidity to balance the sweetness of the mango and brighten the fruity flavor. It also helps keep the jam from tasting too rich or flat.

How to Make Mango Jam

STEP 1. Blend the ripe mangoes in a food processor until completely smooth (Images 1, 2). Pour the mango puree into a saucepan, then add the glucose syrup and fresh lemon juice (Images 3, 4).

STEP 2. Bring the mango mixture to a gentle simmer over medium-low heat, stirring regularly so it does not catch on the bottom (Image 5). Continue cooking until the jam becomes thick and glossy. To test the consistency, place a small spoonful on a clean plate and tilt the plate slightly. If the jam moves slowly rather than running quickly, it is ready (Image 6).

Turn off the heat and carefully pour the hot mango jam into a clean, heat-safe glass jar while the jam is still hot (Image 7). Close the lid tightly and allow the jar to cool before refrigerating (Image 8).

Tip for Sterilized Jars: When I made jams and fillings for customers, I used to hot-fill the sterilized jars and briefly invert them so the hot jam contacted the inside of the lid. This can help reduce surface contamination, but for home storage I recommend refrigerating the jam rather than relying on this method for shelf-stable preservation.

Serving Suggestions

Spread this mango jam on Japanese milk hearth bread, roti sisir, salt bread, or even soft steamed bao buns for a sweet breakfast or afternoon snack.

You can also use it in drinks. Stir a spoonful into soda water for a refreshing mango soda, or use the jam as a fruity base for mango sago dessert. It’s a handy little jar to keep around because it works just as well for breakfast as it does for desserts and drinks.

Mango Jam FAQs

Storage

Store the mango jam in a clean, airtight jar in the refrigerator. For best quality and food safety, use it within 1–2 weeks.

For longer storage, transfer the cooled jam to a freezer-safe container, leaving a little room at the top for expansion. It can be frozen for up to 6–12 months. Thaw it overnight in the refrigerator before using.

More Mango and Fruit Recipes

• Mango Pudding
• Mango Sago Dessert
• Mango Sticky Rice
• No Bake Mango Cheesecake
• Pineapple Mint Soda
• Lychee Soda
• Lychee Tea
• Watermelon Juice