Recipe of Mango Jam – 100% Natural Mango Jam with only 3 Ingredients

post modified on August 9

Written by Puja

This recipe of Mango jam is a delicious spread for freshly buttered toast. It has a rich tangy flavor and a beautiful texture that is sure to please your taste buds. (Step by Step photos with detailed instructions).

If you love fresh mangoes, you can also try my exotic Mango Ice Cream Recipe.

Recipe of Mango Jam

About Mango Jam Recipe

Mango jam is a type of jam that is typically made from mangoes, sugar, and lemon juice. It’s the most popular flavor of jam in India. Mango jams are best eaten with a light breakfast with toast or bread.

Homemade mango jam tastes better than store-bought kinds. This mango jam recipe is chemical-free because it contains no color or preservatives.

It goes well with bread or chapati (Indian flatbread).

So to enjoy your bread toast, paratha’s, or chapati, make a small jar of this jam and have it handy in the refrigerator.

With that said, I’d like to tell you about a recipe I made recently called Aam ki Launji, which is another fantastic way to preserve mangoes and works great with puri, paratha, and all kinds of stuffed parathas – Sattu ka Paratha, in particular.

Mango Jam Recipe

Why you should make this recipe?

Mango preserves are a great way to preserve the season’s fruit. There are no preservatives and no artificial pectin in this mango jam! With this homemade mango jam preservation, you can make the most of the mango season. Not only this, the recipe for mango jam is…

  • 100% natural
  • Made with only 3 ingredients
  • No preservative added
  • No artificial pectin
  • No color added
  • Vegan

Storage Suggestion:

If you want your homemade jam to last as long as possible, you must check out the below mention tips:

  • Any form of fruit jam should be stored in a glass jar rather than a plastic or metal container.
  • To store the fruit jam, use a clean, dry sterilised container. An unsterilized jar and dirt or debris in the jar lid may destroy your mango jam.
  • Mango jam should be kept refrigerated. It stays fresh and delicious for 3–6 months.
  • Each time, scoop out the jam with a clean and dry spoon. Moisture and water should be kept away from home-made jam. With just a tiny little bit of moisture, the jam quickly becomes fungus-infested.
Homemade Mango Jam Recipe

Looking for Recipe you can make from Raw Mangoes?

When mangoes are in season, don’t we want to make the most of them? So, below are four raw mango recipes that I’m sure you’ll want to try.

Best Recipe for Mango Rice – How to Make Quick 15 minutes Mango Rice

10 Minutes Raw Mango Chutney Recipe – Last Minute Aam ki Chutney

Easiest Recipe for Aam Panna – Two Flavor Aam Panna Recipe

Recipe of Mango Jam

Basics Ingredients used to make Mango Jam

To prepare this wonderful jam, you’ll only need three ingredients: ripe mangoes, sugar, and lime juice.

Mangoes: This jam should be made with ripe and firm mangoes. Pick the ones that aren’t as fibrous. Because mangoes lack pectin, which is necessary for the jam to set, we’ll use citrus that is high in pectin to help it set. I used 500 gm mango (Neelam), from which I got about 400-gram pulp.

Sugar: In this recipe, sugar serves as a preservative as well as a setting agent. Do not reduce the amount of sugar in this particular recipe. Sugar helps to keep mango jam fresh and prevents it from spoiling.

Lime or Lemon Juice: Lime juice contains a lot of natural pectin. The addition of lime juice to this recipe helps in the setting of the jam without the use of artificial pectin. This way mango will preserve for a month.

mango jam recipe

Recipe of Mango Jam

This recipe of Mango jam is a delicious spread for freshly buttered toast. It has a rich tangy flavor and a beautiful texture that is sure to please your taste buds.
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Course: Side Dish
Cuisine: Indian
Keyword: mango jam, recipe for mango jam
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 Jar
Calories: 388kcal
Author: Puja


  • 2 nos Mango 500 gm
  • 200 gm Sugar
  • 1/4 tsp Lemon Juice


  • Wash, peel and chop the mangoes. After removing the mango's peel and seeds, you'll have about (400 grammes) mango pulp.
    mango jam step1
  • Make a fine paste out of the mango pulp. Do not use any water.
    mango jam step 2
  • Heat the mango puree in a pan.
    mango jam step 3
  • Cook for 3-4 minutes, or until the mango puree starts to bubble.
  • Add sugar and mix it well.
    mango jam step5
  • When sugar dissolves, add lemon juice.
    mango jam step6
  • To avoid burning or sticking to the pan, constantly stir.(While stirring, be careful because the mixture tends to sputter a lot and you could get burned if the warm mixture falls on you).
  • Cook until the mixture thickens and approaches the consistency of jam.
    mango jame step 7
  • Do not overcook.
  • Now remove from heat.
  • When it is lukewarm fill it in the Jar. Once cooled, it will set and you will not be able to pour it into the Jar.
    mango jam step 8
  • Keep the lid of the jar open and let it cool down completely.
  • Once cooled, close the lid and keep it in the refrigerator.
  • Serve mango jam with paratha, puri, bread or chapati.


To prepare the jam, choose ripe and firm mangoes. Choose the ones with the least amount of fibrous material. We’ll use citrus to increase the setting because mangoes are low in pectin, which is an essential element for jam setting.
In this recipe, sugar serves as a preservative and also helps in the setting of the jam. The amount of sugar in this recipe should not be reduced.
You can reduce the sugar in this mango recipe, but the mango jam must be consumed within 1-3 days. If you use ripe fresh mangoes, the sugar and lime/lemon in the mango jam help it last for months.
While making the jam, do not add any water, juice, or syrup. The mangoes must be cooked in their own juices and sugar.
If you wish to keep it for a long period, follow conventional canning procedures, including sterilizing the jar. If not using right away, store in the fridge for up to a week in a clean but non-sterile jar/closed container.
Do not worry about the color of mango Jam. The color may vary on the basis of the color of mangoes.


Nutrition Facts
Recipe of Mango Jam
Amount Per Serving
Calories 388 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1mg0%
Potassium 4mg0%
Carbohydrates 100g33%
Fiber 1g4%
Sugar 100g111%
Protein 1g2%
Vitamin A 11IU0%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

My Recommended Product:

So today I’m going to list two items that I believe you’ll need if you want to make jam.

The first item is a thermometer, which has become a necessary cooking tool in recent years. To cook the jam, use a thermometer; it will help you get the set point just right. This thermometer is the most accurate as well as the fastest! It’s also cost-effective. It’s a steal to find such a thermometer at such a low cost! Just go ahead and buy one for yourself.

The Jam Jar with Lid is the second item. Something you’d need to store jam, so if you’re looking for a little gorgeous jar, this is it. It’s airtight, looks great, and adds to the beauty of your kitchen, so go ahead and grab it.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

Frequently Asked Questions about Mango Jam Recipe:

Which mangoes are best to make jam?

This recipe can be made with Alphonso or Kesar mangoes, which are sweet and juicy and taste fantastic when converted into jam. However, I made jam with Neelam mango today, and it turned out fantastically, so you should give it a try as well. So utilize what you’ve got, but be sure to choose mangoes with more pulp and aren’t stringy.

Why is my jam runny?

Mangoes are naturally low in pectin. So if you’re not using pectin, the appropriate amount of sugar will help give your mango jam the right consistency. If you wish to reduce the amount of sugar, you’ll need to compensate with pectin.

Why is my jam hard?

Your mango jam got overcooked on high heat for a longer period of time. Also, keep in mind that jam will always appear liquid when it is hot, so be careful not to overcook it because it will become stone hard when cooled.

What is Pectin?

Pectin is a type of fibre that can be found in both fruits and vegetables.
It’s a polysaccharide, which is a lengthy chain of indigestible carbohydrates, and it’s a soluble fibre. Pectin expands and gels when heated in the presence of liquid, making it an excellent thickening for jams and jellies. Read more

How to store it?

This delectable jam will keep for approximately a month in the refrigerator if stored in an airtight glass bottle or jar. You can keep it for almost a year if you know how to can it.

Can I loosen up my hard jam?

Your mango jam was cooked for a long time at a high temperature. So in order to fix it, return it to the pot and reheat it. Simply add water and heat until it is dissolved and hot. You can also microwave little amounts of jam for a few seconds at a time, then use it as normal.

How do you know if the jam is set?

At the start of your cooking period, place a plate in the freezer. When you believe your jam has thickened or achieved its setting point, spoon a small amount onto a cool plate and tilt it vertically to allow the jam to run. Not a runny mess, but a gradual decline. It’s set if it moves slowly. You want a gentle descent, not a sloppy mess. It’s set if it runs slowly.

What is the setting temperature for mango jam?

The right setting temperature for Mango Jam is 105 Celsius/220 Fahrenheit. Test if your jam is set with a thermometer or by checking if it’s running on an ice-cold plate.

You Might Also want to Try:

Aam ka Achaar Recipe

Aam Ka Achaar Recipe is a tangy and spicy recipe made from raw mangoes that adds an extra taste to the meal. Aam ka Achaar is served as a side dish along with food in most Indian households.
Check out this recipe
aam ka achaar recipe

Kadumanga Achar – How to make Instant Mango Pickle

Check out this recipe
Kadumanga achar

Kannimanga Achar Recipe

Kannimanga Achar Recipe is a recipe made using Tender Mangoes and is a specialty of Kerala. This recipe is very simple to make and can be stored for longer time.
Check out this recipe
kannimanga achar

A lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support. 

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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