Take your biscuits and spreads to the next level with homemade mango jam! This delicious mango jam recipe made with easy, simple ingredients delivers tropical flavor to breakfasts and snacks!
I love jam. It's so sweet and delicious, and making it is generally quite simple. Over the years, I've made all kinds of jams from classic grape to apricot, and more. My recent favorite is this tropical-inspired mango jam recipe.
Serve it up with all your favorite breakfast breads like these air fryer biscuits and this Hawaiian bread French toast. If you love it, you've got to try this strawberry jalapeno jam with its delightful sweet and spicy flavor.
Why You Will Love This Recipe
- Homemade jam in less than 30 minutes.
- Delicious homemade flavor with no artificial ingredients.
- Versatile enough to be used with sweet or savory dishes.
- A great way to use up extra fruit and save money at the same time.
- Makes a wonderful gift when packaged into cute jars.
You only need a handful of ingredients to make this easy jam with mangos at home. You'll find everything quickly and easily at our local grocery store.
Be sure to check the recipe card at the end of the post for exact quantities.
- Mangos: I used honey mangos but other varieties of mangos work too. Just make sure they are ripe as that means they are also sweeter.
- Sugar: Sweetens the jam but also helps it create its consistency.
- Lemon juice: The acid in the lemon juice balances out the sweetness and also keeps the fresh mango from browning.
- Vanilla: Gives the jam more depth of flavor.
- Add Spice: For more layers of flavor add a pinch of ground cardamom, cinnamon, grated ginger, nutmeg, pumpkin pie spice, or apple pie spice.
- Mango Jalapeno Jam: Add a whole jalapeño pepper, seeded, stemmed, and diced to the simmering mangos.
- Peach Mango Jam: Use two cups of each.
- Mango Pineapple Jam: Use two cups of each fruit.
How to Make Mango Jam
This is just about the easiest recipe you'll ever make. It just takes a little mixing, then cooking in a saucepan. That's it!
The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.
- Combine all the ingredients in a mixing bowl.
- Let them sit for at least 5 minutes.
- Place the mango mixture in a pot to cook on the stove.
- Smash them as they soften, until they reach a jam consistency.
PRO TIP: Smashing the mangos after they've sat with the sugar helps to start the process, but you'll want to really mash them with your spoon as they cook.
- Transfer the mixture to jars and allow them to cool. Store the jars of jam in the fridge.
- Refrigerator: Store for up to 14 days in an airtight container. I like to use Mason jars or recycle old jam jars.
- Freezer: Store for up to 6 months in an airtight, freezer-safe container. When you're ready to serve, thaw it out in the fridge overnight.
How to Serve Homemade Jam
This homemade jam is perfect for a variety of recipes! Here's some inspiration.
- Your breakfast will never be the same. It's great for toast, biscuits, and muffins. Try it with these blueberry cornbread muffins or cream cheese biscuits.
- You can use it to flavor chicken! In this recipe for apricot chicken you can use the mango jam instead!
- Serve it up over ice cream or bowl of yogurt with granola.
- Leave about an inch of space when filling a jar with warm or hot jam. This space allows room for expansion during storage in the refrigerator or freezer
- Use ripe mangos for the best results. They should be slightly soft yet firm to the touch and fragrant as they will soften further during cooking and provide the most flavor. If they are too ripe, they may not hold their shape in the jam as they cook.
- Smash mangos as they soften for a smoother jam texture but don’t completely mash them if you prefer larger chunks of fruit in your finished product.
- Taste test your jam while cooking. This way you can adjust the sweetness levels to your tastes. Plus, adding an extra tablespoon of sugar helps thicken the consistency too!
- Be careful not to overcook your jam. You want it thickened (jelly-like) and set after 12-15 minutes on low heat. Watch it while it cooks so you don’t burn it, and remember it will thicken more as it cools!
Yes, you do. Peel the mango by carefully slicing away the skin with a sharp knife or a vegetable peeler.
You'll know that your mango jam is ready when it has thickened and become jelly-like. It will also continue to thicken as it cools.
The mango jam will start to thicken after about 10 minutes of cooking on low heat. After cooling completely, it should be firm enough to spread onto toast or other food items.
Yes, you can use frozen mangos to make this recipe but be sure to defrost them first before using them in the jam mixture.
No pectin is needed for this recipe. It gets its natural jelly-like texture from cooking down the mangos and sugar together. You may add a tablespoon of pectin if desired for an even thicker jam.
More Mango Recipes
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.
Quick Homemade Mango Jam Recipe
- 4 mangoes peeled and chopped, approx 4 cups (I used honey mangoes but any will work)
- ¾ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- Combine all ingredients and let them sit for 5 minutes.
- In a large skillet over medium-low heat, slowly cook mixture. Smash mangos as they soften.
- Simmer for 12-15 minutes or until mixture becomes jelly-like. It will continue to thicken as it cools.
- Transfer jam to a resealable container.
- Jam can be stored in the refrigerator for up to 14 days.
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