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