“Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.” - by RADHIKA GHATAGE
Ingredients
Adjust Servings
Original recipe yields 3 cups
Directions
- Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
- Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
- Pour cooked jam into sterilized jars and seal according to canning directions.
Nutrition
Amount Per Serving (24 total)
- Calories
- 73 cal
- 4%
- Fat
- 0.1 g
- < 1%
- Carbs
- 18.9 g
- 6%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"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 spatter..." See mores 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."
Amber
"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...." See more"
Chris
"OH MY GOODNESS! I am VERY happy with this recipe. I tweeked it a little because I only had one mango so I divided it by half and only used 1/2 cup of Sugar in the Raw (the only sugar I have). This i..." See mores the first Jam I have every made and I cannot wait to put it on toast or a PB&J!"
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