Mango Jalapeno Jam

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One of my favorite fruits is mango and this Mango Jalapeno Jam provides a tasty and creative way to use it. It’s so easy to make and it’s good enough to eat off a spoon. I’ve tried it with savory food like meats and sweets like muffins and biscuits. It works with anything!

Mango jalapeno jam in a jar on the table with a spoonful held up over the jar.

JaMangoes are naturally sweet and just a little tart and the spice from the fresh jalapenos adds the right amount of heat to compliment the fruit. It spreads great and works for dipping, too. It is one of my new favorite condiments to use — I always have a jar in the refrigerator!

If you like spicy jam recipes, you will love Pineapple Jalapeno Jam, Peach Jalapeno Jam and Blueberry Jalapeno Jam.

Mango Jam vs Mango Jelly

If you are unsure of the difference between jam and jelly, jam is made with whole fruit while jelly is made using fruit juice. I use the whole pieces of mango in this recipe and I leave them in the jam.

If you want a mango pepper jelly, you will need to cook down and strain the mango or use a juicer to extract the juice. I recommend using pectin if you go this route because it won’t thicken as well without the mango pulp.

Why You’ll Love This Spicy Mango Jam Recipe

Freezer friendly: Store this mango jam in the freezer to keep it fresh longer.
Use it sweet or savory: It’s good with so many foods, from burgers to cake filling.
Ready in 20 minutes: It takes 20 minutes from start to finish to make this recipe.

Ingredients

It only takes 3 ingredients to make this yummy condiment. Anyone can make it even if they don’t cook often. I make this mango jalapeno jam with no pectin. It thickens perfectly without it.

Mangoes: Fresh, ripe mangoes work the best. Choose a soft but not mushy mango for the perfect amount of sweetness.
Sugar: Adding sugar helps to thicken the jam and to balance the spice from the peppers.
Jalapenos: You can use anywhere from 2 to 3 jalapenos depending on your desired spice level. Fresh ones also offer great flavor, too!

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Pineapple mango jalapeno jam recipe: Add pineapple chunks to this mango jam recipe for even more tropical flair.
Mango habanero jam: Turn up the heat by substituting habanero peppers.
Honey mango chili jam: Try this recipe with honey as a sweetener instead of sugar and a milder chili pepper like poblano.
Cilantro mango jam: Infuse the mango jam with fresh cilantro for a tasty and sweet herb note.

How to Make Mango Jalapeno Jam

Here are the instructions on how to make this spicy mango jam recipe. Once the mangos and peppers have been chopped, you will be able to get started.

Mango, sugar, and jalapeno added to a saucepan.

Step 1: Add the ingredients to a saucepan. Combine the mango, sugar, and jalapenos in a medium saucepan.

Step 2: Cook the jam. Heat the pot over medium-high heat. Stir the ingredients frequently until the mixture reaches a light boil. Adjust the heat if needed. Slightly raise the heat and let the mango jam cook for 25-30 minutes or until it reaches 225 degrees F. This temperature will help the jam reach the correct consistency.

⭐️ PRO TIP: Use the back of your spoon to press down and mash the mango as it cooks. It will become easier the closer it is to being ready.

Mango jalapeno jam cooked in a saucepan.

Step 3: Let it cool. Remove the saucepan from the heat and give the jam a few minutes to cool down before you handle it. When cool, pour or scoop the pepper jam into the jars and close tightly. Once they are at room temperature, store them in the refrigerator until you’re ready to enjoy some tasty jam!

⭐️ Hint: If you let the jam get to a roaring boil, it will burn. Keep a close eye on it as it cooks.

If you love this recipe you may also enjoy Mango Jam Recipe, Blackberry Jalapeno Jam, Jalapeno Jam or our Raspberry Jalapeno Jam.

A jar of mango jalapeno jam on a colorful coaster surrounded by whole and sliced jalapenos.

Storage Directions

Refrigeration: Store this jam in a tightly closed glass jar for up to 1 month in the refrigerator.
Freezing: Leave about an inch of room in the top of each jar before freezing to accommodate expansion. It will stay fresh in the freezer for 3-4 months. Thaw it in the refrigerator overnight before eating it.

Serving Suggestions

Serve with jalapeno mango jam as a spread with your Brunch Charcuterie Board or any savory charcuterie board.
Spread the jam over a slice of Sweet Onion Sage Bread or these Blueberry Cornbread Muffins.
Use it as mango jalapeno sauce to dip Air Fryer Frozen Egg Rolls.
Spoon some over Chicken and Waffle Tacos to add a sweet and spicy kick.

Mango jalapeno jam spread on bread with mango half topped with jalapeno slices on the side of the plate.

Recipe Tips

Skip the jalapeno seeds: Do you want to tame the heat further? Remove the seeds and membranes from the jalapenos. This will remove a lot of the spice.
Allow the jam to cool completely: The mango and jalapeno jam must be cooled completely before being placed into the refrigerator or freezer.
Dice the mango evenly: The mango will cook down easily if they are cut uniformly.

Recipe FAQs

Can I use frozen mango?

Yes! It may take a little bit longer to make because of the extra moisture. There’s no need to thaw the frozen mango before making this recipe, though!

Why is my mango jam so thin?

It likely needs to cook a bit longer. Use a candy thermometer to ensure it reaches 225 degrees F before you remove it from the heat.

Video

More Delicious Mango Dishes

Do you like mangoes? Here are some recipes you may also like to try!

Ready to get cooking? Remember that you can print this recipe if you would like.