Homemade mango jam with only 3 ingredients!

Name: Homemade mango jam with only 3 ingredients!
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8
Cuisine: En
Ingredients: 300 g mango (flesh only); 120 g sugar; 1/2 lemon (juice and zest); 1–2 tablespoons water (optional, only if the mixture is too thick)

Other

Very Easy

1 h 10 m

86 Kcal

Homemade mango jam starts with the essentials: ripe mangoes, a little sugar and a touch of lemon to balance each bite. It only takes three ingredients to make a homemade preserve that keeps for several weeks. It is the best way to make the most of the fruit when it is overripe. Delicious at breakfast, it pairs wonderfully with cheeses, enhances white meat and adds an unexpected contrast to savory dishes. It is also a hit in simple desserts such as yogurt, sponge cakes or panna cotta. Preparing it at home is quick and easy, and the result completely transforms your toast… and your meals.

Ingredients

300 g mango (flesh only)
120 g sugar
1/2 lemon (juice and zest)
1–2 tablespoons water (optional, only if the mixture is too thick)

Materials

Cutting board
Knife
Saucepan
Wooden spoon or silicone spatula
Electric blender (optional)
Juicer
Cooking thermometer or flat plate
Sterilized glass jar with lid

Preparation

Preparation10 min

Waiting time30 min

Cook time30 min

Prepare the mango: peel it, remove the central pit and decide on the texture. You can:
Dice it into small pieces if you want a chunky jam.
Blend it if you prefer a smoother, more uniform result.
Macerate: place the pulp (or pieces) in a bowl with the sugar and lemon juice. Mix, cover and let stand 30 minutes at room temperature or, better yet, overnight in the refrigerator to intensify the flavor.
Cook: bring the mixture to a gentle boil, stir and cook over medium-low heat for 25–30 minutes, skimming off any foam that appears (the time is approximate, as it depends on the ripeness and juiciness of the fruit).
Check the setting: the jam is ready when it has thickened and reaches about 220°F/105°C on a thermometer. You can also drop some onto a cold plate: if it holds its shape and doesn’t run easily, it is ready.
Fill the jars: pour the jam into sterilized glass jars while it is very hot, seal them immediately and turn them upside down for a few minutes, until the lids feel warm. Then turn them upright again and let them cool completely before storing them in a cool, dark place.
And that's it! Enjoy your mango jam on toast, yogurt, cheese or even savory dishes.

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

How much sugar is needed to make homemade mango jam?

Ideally, use 100–130 g of sugar for every 300 g of mango flesh. This gives the jam a thick texture, good flavor and helps preserve it. So, if you want to make a larger batch (this recipe makes one small jar), you’ll just need to adjust the ingredients.

How long does homemade mango jam last in the refrigerator?

Once opened, it keeps for 2–3 weeks in the refrigerator. If the jars are sterilized beforehand, filled with the jam while it is very hot, sealed immediately and then processed in a water bath, the preserve can keep, unopened, for up to about 6 months in a cool, dark place.

Can mango jam be made without sugar?

Yes. You can use sweeteners suitable for cooking or combine the mango with fruits such as apples. However, it won’t keep as long: no more than one week in the refrigerator.

What dishes go best with mango jam?

It is delicious on toast for breakfast or an afternoon snack. It also pairs wonderfully with cheeses, white meat, fish such as salmon and simple desserts such as yogurt, sponge cakes or panna cotta.

How do you sterilize jars for mango jam?

Boil the jars and lids for 15 minutes or bake them for 10 minutes at 250°F/120°C. Fill them while hot and turn them upside down to create a vacuum seal.

How can you vary the flavor of mango jam?

Try ginger, cinnamon or cardamom, combine it with citrus fruits or add a touch of rum or brandy at the end of cooking.

Can this jam be made with other fruits?

Yes. The same technique works for fruits such as peaches, apricots, strawberries or plums. Just adjust the sugar and cooking time according to the water content and sweetness of each fruit.

Nutrition

for 1 serving / for 100 g

Calories: 86Kcal

Carbs: 20.2g
Total fat: 0.1g
Saturated fat: 0g
Proteins: 0.3g
Fibers: 0.8g
Sugar: 19.9g
ProPoints: 2
SmartPoints: 5

Nutritional information for 1 serving (64g)

Cookware

burner

Attributes

Keep refrigerated

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

5/5, 1 vote(s)