3-Ingredient Mango Jam Recipe
Sooo…my parents gave me approximately 10 mangoes (like they do every year from their mango tree). It’s my favorite part of my childhood home. That mango tree is like 20+ years old!
Anyways, I couldn’t use them all at once, so I chopped them up and froze them before they went bad. Now I can make mango recipes anytime I want (like my batido de mango, which I make all the time).
I really wanted to create a simple mango jam from scratch. Something easy and approachable, like my homemade guava jam recipe. No fancy tools, no store runs… just ripe fruit, a saucepan, and a little patience.
So today, we’re making a 3-ingredient mango jam that comes together on the stovetop. No pectin needed. Let me show you!
5-Star Review
“I made this a few days ago, as my sister-in-law gave me a bag of mangoes that were very ripe and I needed to use them before they spoiled. This is the easiest and best recipe for mango jam I’ve ever tried. Even people who aren’t mango fans love it. Thanks for a great, quick and easy recipe!”
—Deb
🥭 How To Make Mango Jam
For this small batch, all you need is mango, sugar, and lime. (And yes, lime totally works like lemon here—it brightens the flavor and adds a bit of natural pectin.)
Mangos are naturally low in pectin, so technically you’d need a thickener, BUT… with a gentle simmer and a little time, you’ll get that glossy, spreadable texture without any additives.
The lime juice pulls double duty here, helping the jam set and enhancing all that tropical sweetness.
I used weck jars to store mine, but any clean, airtight container will do the trick.
🥭 Using frozen mango purée or pulp? You can totally use thawed mango purée/pulp, but just a heads up: the texture will be slightly different. If it’s too thin or watery, you may need to simmer it longer to get that jammy consistency—or stir in a little cornstarch slurry at the end to help it thicken. Just keep an eye on it!
Recommended For This Recipe
🥭 Ways To Use Mango Jam
Sure, you can pair mango jam with cheese and crackers or swirl it into yogurt or ice cream, but just like I do with my guava cheese pastries and coconut pastelitos, you can also spoon it into puff pastry for an easy, tropical twist on dessert.
Want to mix it up? Add chopped strawberries 🍓 to this jam. Just fold in about 1/2 cup of chopped fresh strawberries after the mango jam has thickened and is nearly done cooking.
Let it simmer for a few extra minutes to soften the berries and blend the flavors, then cool and store as usual. It adds a pop of color and a juicy berry note that plays perfectly with the mango.
3-Ingredient Mango Jam Recipe
Ingredients
- 2 cups chopped ripe mango
- 3/4 cup granulated sugar
- 1 teaspoon lime juice
Instructions
- In a saucepan, add chopped mango and sugar.
- Cook on medium heat while mashing the mango until you get a thick jam-like consistency for 15-20 minutes.
- Stir in the lime juice. Cook for another 5 minutes.
- Let the jam cool completely before transferring to a jar. The jam will continue to thicken over the next 24-48 hours.
- Use the mango jam on buttered bread, mixed into yogurt, and as a topping for ice cream. Enjoy!
I USED THIS RECIPE FOR MY SCHOOL PROJECT AND I GOT AN A. THEY ALL LOVED IT
Do you have a recipe for Guava jelly?
Yes! Here’s the homemade guava jam recipe!
Absolutely love all your recipes! Looking forward to trying this one too, especially since other jam and jelly recipes take so long. As a mango-lover this seems easy and delicious. A few questions… Where I live it can be challenging to find fresh mangos, can I use thawed mango puree instead? What other fruits can be used in this recipe instead of or in addition to mango? Thank you for all the love.
Thank you for your kind comment, Anna. I will say you can try thawed mango purée, but just a heads up, the texture will be a little different. If your purée is very thin or watery, you might need to cook it longer to get that jammy consistency, or even stir in a little cornstarch slurry at the end to help it thicken. Just keep an eye on it! In addition to mango, I love adding chopped strawberries. Mango + strawberry is a chef’s kiss combo!
Made this today and love it!! Mangos were on sale so I was able to double the recipe. Have you ever processed this jam in a water bath so it is shelf stable?
Thank you!
Amazing! So happy you loved it, Gaylen! I’ve never processed this jam in a water bath. I typically just store it in the fridge. :)
I made this jam with bacon and a touch of Sriracha and it came out Amazing!
Sounds delicious, Shellie! Happy you enjoyed it!
Made this with bought frozen mango cubes and it turned out perfectly.
So happy you loved it, Heidi!
I just made a similar jam with fig that was so delicious. However when I emailed a photo to my son and his fiancé they asked me if I can make these for wedding favors. An Italian/ Filipino wedding . Hence the fig and mango interest. I will soon be making the mango jam sure to also be delicious. I need a recipe that shows me how to prepare a jam (a fig and a mango) that will last longer than 2-3 weeks.
I made this a few days ago, as my sister-in-law gave me a bag of mangoes that were very ripe and I needed to use them before they spoiled. This is the easiest and best recipe for mango jam I’ve ever tried. Even people who aren’t mango fans love it. Thanks for a great, quick and easy recipe!
Has anyone tried water bathing the mango jam so it can be kept longer in the freezer? Thanks so much.
Made it and it’s amazing! My mango tree this year has given us some sweet delicious mangoes! This will be a new family favorite recipe! Thank you
I hear you. Our tree had over 100 mangos this year! So happy you loved the jam recipe!
This was pretty good! Made it with lemon instead of lime juice, and it turned out great. Very stringy, so I threw it in the blender after I finished cooking it and strained it through a sieve to get a really fine consistency. Used it as filling for macarons and made mango cream cheese frosting with it! Give it a try : )
How much jam does this make?
1 cup