Mango Jam

Mango jam is a Caribbean-inspired recipe that really shines during mango season, when the fruit is at its sweetest. This quick, no-pectin version keeps things simple while giving you a delicious spread that’s perfect for enjoying fresh.

Making Mango Jam

Growing up in Guyana, mango jam was a popular schoolyard snack. It was made with baby mangoes cut straight through the seed, then cooked down with sugar, spices, and that signature red food coloring. Vendors would spread it onto strips of brown paper, and I’d walk home from school licking every last bit off.

This version is a little different. Instead of baby mangoes, I’m using ripe yellow mangoes and maple syrup for a softer, more natural sweetness. It’s less sticky, more spreadable, and much easier to make at home.

Why You’ll Love This Mango Fruit Jam

• Easy. Ready in about 20 minutes with no pectin and minimal prep, so you can make it anytime.
• Versatile. Spread it on toast, spoon it over yogurt, or use it as a simple topping for baked goods and snacks.
• Flavorful. Made during mango season when the fruit is at its sweetest, giving you a rich, naturally sweet mango flavor in every spoonful.

No Pectin Jam

Most traditional jam recipes use pectin, a natural substance found in fruit that helps jam set into a thicker, gel-like texture. Mango is considered a low-pectin fruit, which is why many jam recipes call for added pectin or extra citrus.

For this mango jam recipe, I skip that and let the mango cook down and thicken naturally as it reduces. Because I’m using ripe mangoes, they break down easily and give you a softer, more spreadable texture without needing any added pectin. It’s a simpler approach that still gives you a rich, flavorful jam without the extra steps.

Ingredients for Mango Jam

This recipe keeps the ingredient list simple, but each one plays a role in building flavor and texture. The combination of ripe mango and warm spices gives you a jam that’s balanced, fragrant, and easy to make.

• Yellow mangoes: I use ripe yellow mangoes here because they’re naturally sweet and break down easily, giving the jam its soft texture and rich mango flavor.
• Maple syrup: I like using maple syrup for a more natural sweetness that complements the mango without making the jam overly sticky.
• Cinnamon stick: The cinnamon adds a warm, subtle spice that rounds out the sweetness without overpowering the mango.
• Whole cloves: Just a few cloves bring a deeper, slightly bold spice that gives the jam that familiar Caribbean flavor.
• Dried orange peel: The orange peel adds a light citrus note that brightens the jam and helps balance the sweetness.

See recipe card for quantities.

How to Make Mango Jam

Mango Jam Prep

I start by peeling the mangoes, then cutting as much flesh as possible from the seed and dicing it into small pieces. If I’m using frozen mango, I let it thaw slightly so it cooks down evenly.

Cook the Mango

I add everything to a saucepan over medium heat and stir to combine. Once it comes to a boil, I let it cook for about 10 minutes, until the mango softens and starts to break down.

Mash and Thicken

At this point, I crush the mangoes with a fork, or use an immersion blender if I want a smoother jam. Then I return it to the heat and cook it down a bit more until it thickens and becomes soft and spreadable.

Cool and Store

I let the jam cool completely so it can set, then remove the whole spices before transferring it to a clean, airtight jar. It keeps well in the refrigerator and is ready to use once cooled.

Storage

Since this is a quick, no-pectin mango jam, I store it in the refrigerator rather than canning it. Once it’s fully cooled, I transfer it to a clean, airtight glass jar and keep it chilled.

It will keep well in the fridge for up to 2 weeks, as long as you use a clean spoon each time to avoid introducing bacteria. If I want to keep it longer, I portion it into freezer-safe containers and freeze it for up to 3 months, then thaw in the fridge when ready to use.

This is not a shelf-stable jam since it isn’t canned.

Tips for Mango Jam Preparation

• Use ripe mangoes. The riper the mango, the sweeter and softer it will be, which helps the jam cook down properly without needing added pectin.
• Adjust the texture to your liking. I mash the mango with a fork for a chunkier jam or use an immersion blender if I want it smooth.
• Watch the thickness. The jam should look slightly loose on the stove since it will continue to thicken as it cools.
• Remove whole spices before storing. Taking out the cinnamon stick, cloves, and orange peel keeps the flavor balanced and prevents it from becoming too strong over time.

Serving

• Spread on toast or bread. This is my favorite way to enjoy it. Warm bread with a generous layer of mango jam lets that natural sweetness really shine.
• Pair with crackers or cheese. The soft, spreadable texture works well as a quick snack or part of a simple board when you want something sweet with a little contrast.
• Serve alongside savory dishes. Mango works really well with bold, salty flavors, so you can use this jam the same way you’d use something like chutney or a sauce.
• Use it as a topping or mix-in. Spoon it over yogurt, cottage cheese, oatmeal, or even pancakes when you want something a little different from your usual fruit toppings.
• Use as a filling for pine tarts. You can swap this in for the traditional filling in my pineapple tart recipe if you want a mango twist on a classic.

Frequently Asked Questions

More Mango Recipes

Pickled Mangoes

Mango Iced Tea

Mango Salad Dressing

Instant Pot Mango Sour

Quick Mango Slaw Recipe