Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Mango Jam

For some, mangoes are exotic fruits. For me, mango jam is exotic. Cooking the ripe fruit with sugar until they are mush and set, may be an age old technique of fruit preserving, but I never did that with mangoes until now. As part of JFI-Mango Event on May 1st, Ripe Mango Cubes, Sugar and Lime Juice I’ve decided to try some new recipes and feature some of my old favorites with mangoes. This is one of the recipes that I selected to write about.

Who doesn’t love jam toast in the morning? It’s quick and easy. The type of breakfast many of us here, prefer on a weekday morning for that rush hour energy boost. But, often store-bought fruit preserves are loaded with more cheap corn syrup than the fruit. Preparing jam at home means controlling the sugar quantity that is added to the fruit to our liking.

My recipe for mango jam is simple. Pick ripe mangoes, peel and cut them into small cubes. Add little bit of limejuice to give that extra acidic edge and cook the fruit with sugar until it turns mushy and comes together like firm, yet moist solidity. Store it in a clean glass jar and refrigerate. Buy or bake bread and you don’t have to worry about “what’s for breakfast?” question, at least for few days.

(for about 1 cup of jam)

1 big, ripe mango
(Peeled and cut into small cubes – 1½ cup of cut fruit)
¼ cup of sugar
1 tablespoon of lime juice

Take them all in a clean pot. Cook on medium heat, stirring in-between. The sugar will melt and the fruit will break down. Within 15 to 20 minutes, The soggy, watery mass will come together into solid, moist lump, like halwa or kova and set. Turn off the heat. Let it cool completely and store in a clean jar.

One cup of mango jam lasted for 4 toasts for us. We couldn’t resist the quiveringly tender, rich yellow-sapphire like mango jam and consumed half of it even before cooling.

Mango Jam

Recipe Notes:
My version is low sugar preserve.
For sweet commercial type of jam taste – increase the above sugar quantity to half cup.
Mango jam sets easily because of pectin content in mangoes. But if you are planning to prepare this jam on a big scale, adding some commercial pectin might be helpful.

Posted by Indira©Copyrighted in Mango,Sugar (Tuesday April 25, 2006 at 1:45 pm- permalink)
Comments (37)

The New Home of Mahanandi:

37 comments for Mango Jam »

  1. Indira:

    This is exactly what I was going to make for Jihva :).

    Hmm..I do have a back up plan though. Hopefully you won’t make that one too before me :))

    The jam looks luscious and good!

    Comment by Luv2cook — April 25, 2006 @ 1:52 pm

  2. I was looking for some new recipes to try with mango… very few are out there. Surprising.
    Prepare and post it LC, I am sure your version is going to be much different or better than my version.
    Blogging mango recipes all this week is sort of my PR for this JFI event. 🙂

    Comment by Indira — April 25, 2006 @ 1:58 pm

  3. Wow Indira! This looks so yummy!! I love eating fresh juicy mangoes. Sometimes, I even have them as a meal :o)

    Comment by Meena — April 25, 2006 @ 1:59 pm

  4. Good one Indira. I’ve been getting out the mangoes all this week, but instead of making anything with them, we’ve just been eating them as is!! we are all taking turns to be sick at home this week, so not much cooking/experimenting going on at home :(. Hopefully we’ll all be well in time for JFI!


    Comment by Saffron Hut — April 25, 2006 @ 2:02 pm

  5. Me too, Meena. Nothing beats eating the fresh juicy mangoes. The jumbo mangoes avilable here have a full meal kind of calories and also fill you up good. No cooking kind of meal… good for you. 🙂

    SF…Sorry to hear that. Spring fever is making rounds, it seems. Vijay was also sick last weekend with fever and he is also on mango diet and very much enjoyed that mango pulihora I prepared for him.
    Don’t worry about JFI, we all have other ‘real life’. Taking care of it is much more important than any event, if you ask me. Please post the entry at your convenience, do not stress about the event.

    Comment by Indira — April 25, 2006 @ 2:16 pm

  6. Hi Indira,
    Actually by seeing your posts i thought of doing jam today,Indira but you are having more “dooradrushti” just kidding.Really i cant say you in words whenever i will see this page I will be laughing and amazed by your posts.Really good post and good “dooradrusti”,Indira.

    Indira replies:
    aa…dang…I’d have waited few more days if I had any idea that you are also going to try this recipe. Sorrry about that.:)
    Prepare it anyway, see how you like it.
    Thanks Vineela.

    Comment by vineela krishna — April 25, 2006 @ 2:32 pm

  7. I was going to make this for JFI too!!!!!!!!!!!!!!!!!!!!!!!

    Boy are we all on the same “Mango page”..:)

    what you said is soo true Indira, not very many mango recipes out there.
    Hopefully JFI-Mangoes is going to change that all…

    Indira replies:
    What a bummer!!!
    That is also my intention behind chossing this “mango” ingredient for this series.

    Comment by Santhi — April 25, 2006 @ 2:55 pm

  8. Lovely! I am waiting for ripe mangoes to hit the market here. Then, I just HAVE to make this. Can hardly resist drooling at the image. 😛

    Indira replies:
    Give it a try, I am sure you are going to like this low-sugar preserve. (perfect for not so sweet-tooth folks :)).
    Thanks Sury.

    Comment by Sury — April 25, 2006 @ 3:05 pm

  9. Hey hey…you are cooking all the mango dishes?? Leave some for us. Just kidding. I have already made my mango dish, took pictures, all I need to do it type the recipe and email it to you. By the way I am drooling at your mango jam pictures. I might make some as I have some mangoes left in the fridge. Can we do the same with pineapples too? Thanks.

    Indira replies:
    I thought with this week long posting about mangoes, more people will know about this event.
    But didn’t expect the reaction it’d cause in participants. Going to drop this idea and I am going to wait for Monday, to post mango recipe. I don’t want to put damper in anyway.:)
    Pineapple… I’ve never tried making or tasted jam with that one, no clue, sorry.

    Comment by RP — April 25, 2006 @ 6:16 pm

  10. Hey cool…Great Idea.. I am sure, I want to try this and then sing out “Jam… Jam..jam.. jammy” 😉

    Indira replies:
    🙂 , that’s funny, thanks for the laugh, Karthi.

    Comment by Karthi Kannan — April 25, 2006 @ 6:54 pm

  11. Indira,
    This is so similar to my Strawberry Jam. Did you see the post on my blog? In case you haven’t yet, please be my guest. Our write-ups match too. We were on the same wavelengh while made our jams, I guess. And like many others have said already, ‘Please don’t make so many dishes with mangoes yet!’ What will we make then? 🙂 Just kidding.

    Indira replies:
    I often prepare different types of jams with seasonal fruits in small batches, like cranberry jam that I blogged before. Thought to give it a try with mangoes this time. Jam preparation is a standard procedure. All kinds of fruits are prepared in this way only.
    I didn’t check your post before, but after reading your comment, I went though your post. I don’t know about matching writeups but strawberry jam is one of my favorites and here, we’ve to wait for few more weeks to buy local crop. The prices will be much less and the fruit will be much more flavorful during that time.
    Your recipe and photos are beautiful, Vaishali.
    I am going to wait for Monday to blog my next recipe with mangoes.:)

    Comment by Vaishali — April 26, 2006 @ 5:12 am

  12. Just in the write time. The jam idea it self looks exotic. My huspend loves the indian mango pickel (achar), if you have agood recipe, please post it to us.

    Indira replies:
    Thanks Latifa.
    I’ll certainly blog about it as soon as I buy decent quality, sour, unripe mangoes needed for that pickle.

    Comment by Latifa — April 26, 2006 @ 5:27 am

  13. Indira,
    Did I hit a wrong cord there? I am sorry, if I did. I didn’t want to challenge your capabilities and creativity with that comment.

    Indira replies:
    What? Please, no, not at all, Vaishali. I was replying to your comment, that’s all.

    Comment by Vaishali — April 26, 2006 @ 10:01 am

  14. 🙂

    Comment by Vaishali — April 26, 2006 @ 10:29 am

  15. Hi Indira,
    Jam is not me entry to jihva.I just thought of doing it.thank you.i will definetly try indira.

    Comment by vineela krishna — April 26, 2006 @ 10:58 am

  16. I’ve had an eye on jam making ever since the cranberry jam post. I am going to try ‘jamming’ in the coming weeks. It sure sounds easier than ‘pickling’ 🙂

    We are not so fond of the overly sweet store bought jams either. Plus making jams in these small batches may help keep variety in our mundane breakfast 🙂 Will let you know how that goes.

    Comment by GaramMasala — April 26, 2006 @ 11:20 am

  17. There is no other reaction except happiness when I see your new posts. I was joking and please take it that way only. Please don’t drop the idea. Please. I am sure JFI is going to be a wonderful event all of us bloggers can enjoy at its best.

    Comment by RP — April 26, 2006 @ 12:44 pm

  18. awwww Indira, did not intend to make U feel bad….
    I was just amused that so many of us were thinking on same lines…

    Comment by Santhi — April 26, 2006 @ 1:28 pm

  19. Beautiful!!!! I can dive into the jam. Definately a must try. Thanx for the recipe.

    Comment by Puspha — April 27, 2006 @ 7:13 am

  20. You have a gorgeous site. Your photographs are so beautiful and your food looks so tasty! Thank you for taking the time to do all this.

    I’m so glad my friend Sandhya sent me the link to your site! I can’t wait to try some of your delicious recipes.

    Please keep up all the good work!

    Indira replies:
    Thanks for your nice words about my blog, Deb. Appreciate it.

    Comment by Deb — April 28, 2006 @ 9:32 am

  21. Hi. I just wrote a recipe with mango in it but it is Mexican and not Indian. I hope it will be of interest.

    My Life As A Reluctant Housewsife

    Mango, Jicama, Corn Salad

    Indira replies:
    Very interesting recipe, I’ve never tried mango salad/salsa with jicama before. Thanks for posting this link here. I’ll include it in my roundup of Jihva for Mangoes event, with your permission. I hope that’s ok with you.

    Comment by Gabriella True — April 30, 2006 @ 1:37 am

  22. oh please feel free to include it. I love love love this blog. I have not cooked much Indian food but you have inspired me.

    Comment by Gabriella True — April 30, 2006 @ 11:18 pm

  23. Hi Indira
    I tried your jam recipe today. YUM. I ate almost all of it.. Next time I will double the mangoes to make more. Its so simple and so delicious!! Thank you. Also, one of my mangoes was a little stringy but the jam process made it taste ok. So now I know what to do with stringy mango.


    Comment by archana — November 24, 2006 @ 4:30 pm

  24. Made mango jam,came out nice,thank you Indira.
    Itz so simple and healthy too….

    Comment by nimo — January 19, 2007 @ 1:06 pm

  25. Wow! This is what I needed for my next project…Thanks! It’s simple and nice!

    Comment by Marga — February 22, 2007 @ 1:58 am

  26. please could someone convert cups to ls and ounces of metic, thank you

    Comment by sue barwick — June 30, 2007 @ 9:03 am

  27. I try your mango jam recipe and really turn to be nice. Thank you.:)

    Comment by kajal — July 13, 2007 @ 2:25 am

  28. the jam recipe is what my mother always referred to as mango butter, thanks, i had not written down her recipe and this works,taste,spreads just like the long forgotten mango butter. thanks

    Comment by suellen — August 12, 2007 @ 10:07 am

  29. Hi there – brilliant recipe! Mangoes are abundant in South Africa, and the trees “swell” around this time of year! What a perfect way to keep my cupboard stocked with mangoes year-round!

    Comment by Brad Wilson — December 18, 2007 @ 3:51 am

  30. I have been looking for a way to use up a bunch of frozen mangoes. this recipe worked well! you have many mango recipes that are great!

    Comment by Sara — May 6, 2008 @ 8:17 am

  31. HI! I love this recipe,if I wanted to make freezer jam with it could I?please let me know I have never made jam before Thanks Melissa

    Comment by Melissa — August 13, 2009 @ 8:31 pm

  32. Hey..
    nice recipe out of mango..

    my mom was doing it but she was addding water what abt adding water?

    Comment by kavi — September 1, 2010 @ 2:35 pm

  33. Thank you for this simple, yet wonderful recipe! I use lemon juice instead of lime, simply because I love lemons most. I plan to use lime shortly. I am so glad to have found this recipe because most call for LOTS of sugar, while this one calls for minimal.


    Comment by Barbara — November 8, 2010 @ 7:04 pm

  34. Tried this jam and just loved it 🙂 Posted it here :

    Comment by Sharmilee — July 11, 2011 @ 9:56 pm

  35. Hai Indira,
    Just wondering what is the shelf life of this jam

    Comment by saritha — April 24, 2012 @ 10:40 pm

  36. can you make this with honey . My sister is diabetic. she want me to make her this

    Comment by ernestine — April 4, 2015 @ 2:33 pm

  37. Looks great,I haven’t tried it yet but I’m headed to the kitchen.Do you have a recipe for pineapple jam?

    Comment by preckie — January 7, 2017 @ 1:14 am

Your Comment


(required but not published)

RSS feed for comments on this post. TrackBack URI

It sounds like SK2 has recently been updated on this blog. But not fully configured. You MUST visit Spam Karma's admin page at least once before letting it filter your comments (chaos may ensue otherwise).