This mango jam is made with three simple ingredients (plus salt) and comes together in less than 30 minutes. It can be used in so many ways like layering into a cake, mixing into buttercreams, filling cookies, etc.
Why you’ll love this mango jam
- Comes together super quick and only uses 3 ingredients (plus a little salt).
- Can be made ahead and sits well in the fridge for a couple weeks.
- Can be used in so many different ways.
How to use mango jam in a recipe
- Make my honey lemon cake but use mango jam instead of apricot jam
- Replace the raspberry in my white chocolate raspberry macarons,
- Replace the lemon curd in my lemon macarons or my macaron cake.
- Layer it in a cake like I did for my rhubarb cake or my blueberry chocolate cake.
- Swirl it into buttercream like I did for my white chocolate raspberry cake or my lemon curd cake.
If you’re here for the mango, my only other mango recipe is my peach mango pie and my mango cake (coming soon).
- Sugar: I used granulated sugar in the jam and I don’t recommend swapping it or reducing it.
- Mango: I used fresh, ripe mangos. Although the mangos were just coming into season so they weren’t super flavorful. I’m sure the jam would turn out even better if you found ripe mangoes in season.
- I haven’t tested it but frozen mangos should work just fine. I’ve used both for my blueberry cake filling and other fruits as well and it always works fine. Don’t thaw them, just follow the recipe and allow it to thicken, it may just take a little longer to make.
- Lime: Mango is oftentimes paired with lime so I used a little lime juice in the jam.
- Salt: I like to add a little fine sea salt to just about everything to cut the sweetness and bring out the flavors.
Step 1: Slice the mangos and cook them with the sugar, salt and lime juice. Bring to a boil for 3-4 minutes.
Step 2: Reduce the heat to a simmer for about 15 minutes until the mangos are soft and mushy.
Step 3: Remove from heat, pour into a bowl and allow it to cool to room temperature. I left my jam chunky for some added texture but if you want it smooth, you can blend it in a food processor once it cools a bit and then press it through a sieve.
How to slice a mango
Mangos are going to be much easier to slice if they’re ripe. When it’s ripe, it feels like a ripe peach. If it feels hard, it isn’t ripe and will be more difficult to slice.
There’s a large pit in the center that’s hard and difficult to slice through. You’ll want to slice the mango into thirds, long ways. So you have the center with the pit, and then two butts lol. Take the center slice and just cut all the soft meat off of it and discard the rest.
As for the butts, use a paring knife to slice like a checkerboard, without going all the way through the skin. Then use a spoon to scrape the mango out of the skin and you’ll have chunks. It’s much easier to understand if you just look at the photos below LOL.
Frequently Asked Questions
Sugar is really important in making jam for both the texture and if you’re planning on canning, it prevents microbial growth so I recommend not reducing the sugar. If you do reduce the sugar, you may need to add some pectin or gelatin to get a “jam-like” consistency.
I haven’t tested it but each type of fruit has different amounts of water and different levels of sweetness and pectin so they’re not quite all equal. I do have some other flavor jams/cake fillings that I’ve made and they have different cook times.
How to store mango jam
Store in an airtight container or jar for 1-2 weeks in the refrigerator.
Canning mango jam
I’m not a canning expert but here’s an article on how to can jam. 🙂
Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.
If you make this mango jam, I’d love it if you left a star rating for me. If it’s less than five stars, please leave a comment with the rating so I know why! 🙂
As always, have a blessed day and happy baking!
- 1 saucepan
- 1 knife
- 1 wooden spoon
- 1 digital scale
- 1 large mango ripe and cubed (15oz after carving)
- 3/4 cup (150g) granulated sugar
- 1/8 tsp fine sea salt
- 2 Tbsp (30mL) lime juice 1 lime
- Slice the mangos and place them in a medium saucepan with the sugar, salt and lime juice.1 large mango, 3/4 cup (150g) granulated sugar, 2 Tbsp (30mL) lime juice, 1/8 tsp fine sea salt
- Cook over medium-high heat for 3-4 more minutes, until it comes to boil.
- Reduce the heat to low and simmer for about 15 minutes, until the mangos feel soft and mushy.
- Break up the mangos with the wooden spoon a little and place into a jar or bowl. Let it cool to room temperature and store covered in the refrigerator for 1-2 weeks.