Go Back
–+ servings
A few bottles of mango jam with some on a small plate.
Print Recipe
5 from 1 vote

Mango Jam

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert, Desserts, Filling, Spread
Cuisine: Asian, International
Diet: Gluten Free
Servings: 600 grams
Calories: 195kcal
Author: Claudia

Equipment

  • 1 food processor
  • 1 sauce pan
  • 3 glass jars 195 ml size
  • 1 measuring cup

Ingredients

  • 2 mangoes medium size
  • 1 lemon
  • 100 gr glucose syrup

Instructions

  • 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).
  • 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).

Notes

  • Use very ripe mangoes. The riper they are, the sweeter and more flavorful your jam will be, so you may not need extra sugar.
  • Cook over medium-low heat. Mango puree can scorch easily, especially as it thickens, so stir regularly and scrape the bottom of the pan.
  • Watch the texture, not just the time. The jam is ready when it becomes thick and glossy and moves slowly when tested on a clean plate.
  • Remember it thickens more as it cools. Don’t cook it until it is too stiff in the pan, or the finished jam may become overly thick.
  • Use a clean, heat-safe jar. Pour the jam in while it is still hot, then let it cool before refrigerating.
  • Refrigerate after cooling. Since this is not a tested shelf-stable canning recipe, keep it chilled for safe storage.

Nutrition

Serving: 1jar | Calories: 195kcal | Carbohydrates: 0.3g | Protein: 0.01g | Fat: 0.003g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 0.2mg | Potassium: 1mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 8IU | Vitamin C: 0.3mg | Calcium: 0.1mg | Iron: 0.002mg