Mango jam

    1 hour

    Mango jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.

    75 people made this

    Serves: 24 

    • 1kg ripe mangoes
    • 300g sugar
    • 180ml water
    • 3 saffron threads (optional)

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Boil, steam or microwave the whole mangoes until soft. Cool, then remove the peel and stone; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
    2. Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to the boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 135 degrees C. Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes. Add the saffron threads, if desired.
    3. Pour cooked jam into sterilised jars and seal according to canning directions.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (54)


    This was the runniest jam iv'e ever seen, the consistency was all over the place but I must say the taste was the best thing and that was only OK. It was very watery with hardly any taste of mango. It was a very heavy jam. The texture of this jam was extremely lumpy and when it wasn't lumpy it was very thin and watery  -  25 Apr 2016


    I had never made jam before, and this turned out beautifully. I was greatly aided by an electric mixer in mashing the mango. Also, it helps if you cook the jam in a tall pot, as it bubbles and spatters as it boils, and can make quite a mess. I doubled the recipe and reduced the sugar without a problem, and now I have something I can do with all those mangoes we get in the backyard every summer.  -  09 Aug 2009  (Review from Allrecipes US | Canada)


    Mangolicious Jam. I cut back the sugar by 1/2, as I used a ratio of equal parts mango to sugar. I also used 2 teaspoons lemon juice and 3/4 of a lemon zested for it to thicken.  -  16 Aug 2010  (Review from Allrecipes US | Canada)