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Published on by Jamie Silva
Mango jam made without pectin. All you need are ripe chopped mangos, sugar, and lime juice resulting in a sweet tropical-flavored jam!
As I mentioned in this Moscow mule recipe, my parents gave me ~10 mangoes from their mango tree. I know right! Obviously, I wasn’t able to use them up quickly so I chopped them up and froze them before they went bad. Now, I’m able to make anything with mango!
So today, we’re making jam!
I really wanted to make a super easy recipe for you. For this recipe, all you need is 3 ingredients – mango, sugar, lime. Considering mangos are low in pectin, technically, you’d need pectin to thicken jam however with some patience, you will achieve the same results without the added pectin. The lime juice will help thicken the jam since citrus is high in pectin. Not to mention, it will bring out more of those tropical flavors!
I used these weck jars to store them but any airtight container will work too. Here’s how I brought this beauty to life!
Recommended For This Recipe
How To Make Homemade Mango Jam
- Peel and chop ripe mango. I recommend using fresh mango (or previously fresh then frozen mango) for this jam. Frozen mango from the grocery store may work but I prefer fresh fruit.
- Cook until a jam-like consistency. In a saucepan, add chopped mango and sugar. Cook on medium heat while mashing the mango until you get a thick jam-like consistency for 15-20 minutes. I used a potato masher to break down the mangoes as they cooked. You could always use an emersion blender if you’d like a more smooth jam but your girl loves texture so I left in some chunky bits. You do you! Finally, stir in the lime juice which will help thicken the jam. Cook for another 5 minutes.
- Transfer to a jar when cool. Let the jam cool completely before transferring to a jar. The jam will continue to thicken over the next 24-48 hours. That’s all folks. You can use this jam on buttered bread, yogurt, pancakes, even ice cream!
Can’t wait for you to make it!
You may also like:
- Frozen Mango Moscow Mule
- Mango Berry Iced Tea Sangria
- Black Bean Burgers with Mango Salsa
- Easy Mango Salsa
3-Ingredient Mango Jam Recipe
4.43 from 28 votes
By: Jamie Silva
Easy homemade mango jam made without pectin. All you need are ripe chopped mangos, sugar, and lime juice resulting in a sweet tropical flavored jam!
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 1 cup
Ingredients
- 2 cups chopped ripe mango
- 3/4 cup granulated sugar
- 1 teaspoon lime juice
Instructions
In a saucepan, add chopped mango and sugar. Cook on medium heat while mashing the mango until you get a thick jam-like consistency for 15-20 minutes. Stir in the lime juice and cook for another 5 minutes.
Let the jam cool completely before transferring to a jar. The jam will continue to thicken over the next 24-48 hours. Use mango jam on buttered bread, yogurt, pancakes, even ice cream. Enjoy!
Notes
This homemade mango jam lasts 2-3 weeks in the fridge in an airtight container and up to 3 months in the freezer.
Nutrition
Serving: 1 tablespoonCalories: 100 kcalCarbohydrates: 25 gProtein: 1 gFat: 1 gSaturated Fat: 1 gSodium: 2 mgPotassium: 277 mgFiber: 3 gSugar: 23 gVitamin A: 1785 IUVitamin C: 61 mgCalcium: 18 mgIron: 1 mg
Did You Make This?I want to know! below or tag @asassyspoon on social media!
JAMIE SILVA
Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Since 2016, Jamie has been developing recipes inspired by her rich Cuban heritage and Latin-inspired recipes influenced by her hometown of Miami.
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Reader Interactions
Comments
Jessica Perez says
Made it and it’s amazing! My mango tree this year has given us some sweet delicious mangoes! This will be a new family favorite recipe! Thank youReply
Jamie Silva says
I hear you. Our tree had over 100 mangos this year! So happy you loved the jam recipe!
Reply
River says
This was pretty good! Made it with lemon instead of lime juice, and it turned out great. Very stringy, so I threw it in the blender after I finished cooking it and strained it through a sieve to get a really fine consistency. Used it as filling for macarons and made mango cream cheese frosting with it! Give it a try : )Reply
Stephanie Wood says
How much jam does this make?
Reply
Jamie Silva says
1 cup
Reply
