Enjoy the Mango season to the fullest with this homemade mango jam. Wow, your family, friends, and neighbors with a jar of mango jam from your own production, just learn how to with my mango jam recipe below.
The mango season honored our beings this year with a load of fruity, quality fresh Mangoes. The trees worked hard on their fruits and we get to indulge them. A lovely gift, don’t you think? Earlier this year in February we were surprised by some short rains, which kind of affected the mango production in the Goan state to the worse.
However, we collected a proud and envious amount of fruits and shared it with our neighbors. They, in turn, did the same thing. So I ended up with a few different Mango types. My first thought, a Mango Jam Recipe!
I know many of us don’t have the “luxury” to own a garden and I feel with you! But if it makes you feel any better, it’s a lot of work, especially during the rainy season! So, getting organic mangoes, or other fruits, from the market or store, isn’t a bad alternative at the end of the day. At least you won’t have to find a solution for those half smashed mangoes that fell from the tree or the fruits with a million worms…
Anyway, for your own mango jam, you will only need mangoes, some lemons, and sugar, that’s it. No preservatives and therefore you can call this recipe vegan.
You will enjoy the natural, organic, homemade, from scratch, 3 ingredients Mango Jam Recipe. Keep in mind that my recipe uses a whole mango with the core while cooking. I chose this way because I find the core gives the jam a certain rich flavor that I enjoy in a jam.
Of course, you can choose to cut and discard the core before cooking but that’s up to you. Also by doing it my way, you ‘ll just have to fish out the core with the strings attached to it.
Attention: If your Mangoes have more strings then pulp, you are better off getting a different, more suited type of Mango for the Mango Jam Recipe. The Mangoes should have fewer strings, that’s why I chose Bishop Mangoes for example. Also, make sure that your Mangoes are ripe but fresh. (See comment section for possible problems that may occur if wrong Mangoes are used).
Some Mango types have lots of annoying strings and I don’t like those in my jam, so leaving the core can be a big bonus. When following my recipe, notice that you ll need a big pot, bigger than the one I used so that you can mix the jam in peace.
What are the most common Mango types in India?
In Goa and Maharastra, one can commonly find green/orange mango types such as Mankurad, Kesar, Badami, Raspuri, Alphonso Mangoes. I personally go crazy for the massive Bishops Mangoes, which are rather rare these days. Of course, there are countless more Mangoes, you can find more varieties here.
My Other Recipes
Mango Jam Recipe below:
- 10 medium-sized mangoes ( I used 8 Mankurad mangoes and 1 big Bishops mango which counts for 2 mangoes, and of those half of the mangoes were overripe and the other half normal)
- 600 grams Sugar
- Lemon peel of 2 Lemons
- 2 "naked" peeled Lemons
- Start by peeling your mangoes and discard the peel. Keep the mangoes in a big cooking pot.
- Peel your lemon and add to the pot the peel and the lemon flesh. Cover the fruits with the whole amount of the sugar.
- Heat up your pot on low heat and start to stir the fruits. Stir on low heat for about 30 minutes or until you see the rolling boil happening and when the fruit flesh is completely unattached from the core and only the strings are left. Always keep an eye on the cooking Jam!
- Test the jam by dropping some of it on a cold plate. If the jam is running then it will need some more cooking time, if it remains and a thin skin appear on the drop, it is ready to be jarred.
- But first remove and discard the Lemon rind, lemons and the Mango cores with the strings attached to the cores (some mango types don't have strings which is all the better).
- Grab a sterilized Jar and fill it full with the jam. Drop a few drops of alcohol into the cap so that it gets disinfected. Seal the Jar and turn it upside down and leave it like that for a few hours before you store the mango jam jars in a cool and dry place.
Similiar to the Mango Jam Recipe:
What’s your favorite Mango variety?
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