This homemade mango jam is simple and easy recipe you can make with mangoes. Mango season is here. The best time to satisfy your taste buds for a decadent mango jam. Mangoes are so sweet while in season so it will require less sugar to make the jam. Also it is way cheaper at this time of year.
Making your own mango jam means no preservatives plus you have control over the added sugar. It can be used as a spread or filling. Mango jam and cream cheese frosting will make a delicious filling when I make macarons.
Ataulfo and Tommy Atkins are the two varieties of mango available in the US. In the market they refer to Ataulfo mango as the Philippine mango. It looks like a Philippine mango but I still prefer the Carabao Philippine mango if available. But anyways, I have used both Ataulfo and Tommy Atkins and they are both delicious. At times the Tommy Atkins can be fibrous.
Tommy Atkins variety
Recently, I bought 25 mangoes since they were on sale. Since last month I have already bought at least 50+ mangoes. Can you tell we love mangoes? Anything mango we are a fan of. Mango salsa, mango cake, mango ice cream, mango smoothie, mango royale, mangotini, mango margarita, mango bravo. Anything mango and of course mango jam. We usually consume fresh mango after a meal as a dessert. Definitely healthier than a slice of cake.
In my video I showed how I cut the mangoes. If you are not used to cutting a mango please do it this way to avoid cutting yourself. This is a safer way to cut it.
How to Make this Easy Homemade Mango Jam
If you’ve never tried making mango jam watch my video. See how easy it is to make. You will thank yourself for making your own jam with no preservatives.
- 3 large ripe mangoes
- ½ cup white sugar
- 1 tablespoon & 1 teaspoon lemon juice
- 3 teaspoons cornstarch dissolved in 1 tablespoon water
- Note: You can substitute the cornstarch with 1 tablespoon pectin or 3 clear gelatin dissolved in 1 tablespoon warm water
- Cut mangoes in halves. Using a knife make a few horizontal and vertical cuts on the mango halves. It would be easier to scoop out the flesh making these cuts. Also, use a knife and cut the flesh around the pit. Discard the pit.
- In a small pot combine the mango flesh, sugar and lemon juice.
- Bring to a boil on high heat. Let it boil for a minute stirring constantly.
- Lower temperature to medium. Let it simmer for about 30 minutes or until liquid is reduced. Stir occasionally.
- After 30 minutes or when mango mixture is thick pour cornstarch mixture. Stir constantly while pouring cornstarch. Let it simmer for another 15 minutes. Turn off heat once desired consistency is reached.
- Note: I’ve done this so many times so I know the consistency when it’s done. If you are not sure, place a small plate in the freezer for 15 minutes. After 10 minutes of boiling the mangoes place a tablespoon of mango jam on the cold plate. Run your finger through the jam on the cold plate. It is done if the jam stays in the same position or doesn’t run back.