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This mango jam tastes incredibly fruity and exotic. It has a smooth and fine consistency. You can enjoy the mango fruit jam on bread, in desserts or in pastries. It is also perfect as a gift. You can find a detailed mango jam recipe with the exact quantities and step-by-step instructions below.
Heavenly fruity and exotic
In contrast to the classic jams, this mango jam has an exotic taste, similar to my mango lemonade with basil, the pineapple sorbet, the mango sorbet with basil or my tropical fruit salad. It is also heavenly fruity, as it contains three times as much fruit as sugar. Its fine and smooth consistency also makes it an irresistible treat.
Mango jam with agar, pectin or preserving sugar
You can make the mango jam with various vegetable gelling agents, just like the strawberry rhubarb jam or the sour cherry jam. Agar powder, apple pectin and preserving sugar are suitable for this.
Agar
I made the mango jam with agar. I use pure agar powder with gel strength 900 for this, just like for my gummy bears without gelatin or the orange marmalade. Depending on the gelling power of your agar powder, you will need to adjust the amount in the recipe.
Apple pectin
Alternatively, you can make the mango fruit jam with pectin, just like the strawberry jam, the apricot jam and the raspberry jam. Replace the agar powder in my recipe with pectin. You need about 30 grams of pure apple pectin without additives for the quantities mentioned.
Preserving sugar
The mango marmalade can also be made with preserving sugar. In this case, replace the sugar and agar powder in the recipe below with preserving sugar 3:1. For 1.5 kg of mango pulp, you will need 500 g preserving sugar 3:1.
Enjoy and store
The homemade mango jam tastes delicious on freshly baked croissants and fluffy rolls. You can also serve it with pancakes, such as the blini or the oladi.
You can also refine various desserts with the mango fruit jam. For example, you can add it to ice cream, such as the plombir, rice pudding and yogurt.
The mango marmalade is also ideal for filling pastries. Try out my recipe for jam oatmeal bars, among other things.
Store your homemade jam in sealed glass jars in a cool, dark place, for example in the cellar. Once you have opened the jam jar, you should store it in the fridge.
This mango fruit jam is
- fruity,
- smooth,
- fine,
- heavenly delicious,
- exotic,
- aromatic,
- colorful,
- summery,
- vegan,
- with three times as much fruit as sugar,
- with agar and regular sugar,
- also possible with apple pectin or with preserving sugar 3:1,
- easy and quick to make,
- perfect for breakfast, for pastries and desserts,
- ideal as a gift, in addition to the lemon marmalade.
How to make mango jam: tips and tricks
- Use very ripe mangoes for the recipe.
- You can replace 4 grams of agar powder with around 30 grams of apple pectin. You can also use 500 grams of preserving sugar 3:1 instead of sugar and agar powder together. Read more about this in the article above.
- Depending on the desired consistency of your mango fruit jam, you can adjust the amount of the respective gelling agent. Follow the instructions on the packet. The amount of gelling agent also depends on its gel strength.
- If you like your mango marmalade more sour, add a little more lemon juice.
- Lime juice is also suitable instead of lemon juice.
- Store the homemade jam in sealed glass jars in a cool, dark place. Once opened, you should store the jam jar in the fridge.
Did you make the mango jam yourself using this recipe? I look forward to your result, your star rating and your comment below on how you liked it.
Also try these recipes for homemade jam:
- Rhubarb jam – recipe for sweet sour spread
- Cherry plum jam – with mint and vanilla
- Blackberry jam recipe – how to make with pectin
Mango jam
Equipment
- sterilized preserving jars
Ingredients
- 1.5 kg mango flesh (from approx. 5 mangoes)
- 500 g sugar
- 4 g agar powder gel starch 900
- 3 tbsp lemon juice freshly squeezed
Instructions
- Peel mangoes, cut the flesh off the stone and weigh 1.5 kg of the mango flesh.
- Cut the mango flesh into large pieces and put them in a blender.
- Add lemon juice and puree until smooth.
- Pour the mango puree into a saucepan, add sugar and agar powder and stir.
- Bring the mango mixture to the boil, stirring constantly, and simmer for approx. 2 - 3 minutes.
- Immediately pour the hot mango jam into sterilized preserving jars, seal the jars, place them on the lids for approx. 15 minutes, then turn them over and leave them to cool.
Notes
- Use very ripe mangoes for the recipe.
- You can replace 4 grams of agar powder with around 30 grams of apple pectin. You can also use 500 grams of preserving sugar 3:1 instead of sugar and agar powder together. Read more about this in the article above.
- Depending on the desired consistency of your mango fruit jam, you can adjust the amount of the respective gelling agent. Follow the instructions on the packet. The amount of gelling agent also depends on its gel strength.
- If you like your mango marmalade more sour, add a little more lemon juice.
- Lime juice is also suitable instead of lemon juice.
- Store the homemade jam in sealed glass jars in a cool, dark place. Once opened, you should store the jam jar in the fridge.
- Take note of the detailed tips and tricks for making the mango jam at the top of the article.
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