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Try out my easy, delicious mango jam recipe made with only 4 ingredients: ripe mangoes, sugar, lemons, and honey! The honey replaces some of the granulated sugar, and the lemon zest + juice perfectly balance out the sweetness of the jam. Spread it on some toast, mix it into your yogurt, make my Triple Mango Float, or eat it by the spoonful!

Vibrant orange yellow mango jam in a glass serving cup on a wooden table, surrounded by a few mangoes.

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🥭 Why You’ll Love This Recipe

  • You won’t need any special equipment, not even a thermometer! When I worked as a pastry cook, making jam was a simple part of our to-do list. We just combined all the ingredients in a pan and checked for doneness using the spatula test: scrape the pan’s bottom; if the spatula leaves a clear trail that takes 2-3 seconds to fill back up, it’s done!
  • I swapped out ⅓ cup of sugar with honey 🍯. This gives the perfect balance of flavors, where the honey doesn’t overpower but enhances the mango flavor nicely.
  • There’s no pectin. Cooking the jam longer -> more water evaporates -> thicker jam -> no need to use pectin as a thickening agent!
  • It makes a great summer gift 🎁! You can easily make a large batch, portion them out into smaller jars, and tie a little twine or ribbon on the outside. Who doesn’t love a homemade gift, especially if it’s food?

Ingredients

To make homemade mango jam, you’ll need the following ingredients:

Mango jam labeled ingredients laid out on a wooden table.

Ingredient Notes

  • I grew up eating yellow mangoes, so that is what I am using in this recipe. I have used green + red mangoes before too, and the mango jam was delicious. Either way, you’ll need 2 lbs of mangoes, which is about 6-8 medium mangoes.
  • Although we are using granulated sugar, about ⅓ cup of it will be replaced with honey. I believe this adds such a nice subtle flavor to the mango jam, while also cutting back on the processed sugar.
  • We will be using both lemon juice and lemon zest, which balances out the sweetness nicely.

For the full list of ingredients and measurements, see the recipe card below.

💡 Recipe Tips

  • Use fresh, ripe mangoes! The more ripe, the more flavorful the jam.
  • Cook the jam in a large, wide pan. I actually like using my sauté pan because it’s super wide and shallow, which helps it cook more evenly compared to a deep pot.

How To Make Mango Jam At Home

Large saucepan with roughly diced mangoes, granulated sugar, honey, lemon juice, and lemon zest.

Step 1: In a large pan, add diced mangoes, lemon juice, lemon zest, granulated sugar, and honey. Cook on medium heat, stirring often. Once the mangoes soften, use a masher to break them up.

Using a wooden spatula to test if mango jam is done by seeing if it passed the streak test in the saucepan; it did pass!

Step 2: Gently boil for 15-25 minutes, until thickened. To check if it is done, drag your spatula across the bottom of the pan. The spatula should leave a clear trail and the jam should take 2-3 seconds to fill the space back up. The jam will also thicken a bit more once cooled. Remove from heat and transfer to storage containers.

For full instructions, see the recipe card below.

FAQs

How can I tell if my jam is done without a thermometer?

You can try out the spatula test, which is what I use in this recipe!

Drag your spatula across the bottom of the pan: the spatula should leave a clear trail and the jam should take 2-3 seconds to fill the gap back up.

How can I fix runny mango jam?

I encourage you to put the jam back on the stove and keep cooking it!

How to fix thick mango jam?

You can mix in a splash of water at a time.

Can I omit the honey?

Yes, you can omit the honey. Replace it with 1/3 cup of sugar instead.

Can I use frozen mangoes instead?

Yes, you can use frozen mangoes. You don’t even have to let them thaw—add everything to the pot and cook as usual.

Vibrant orange yellow mango jam in a glass serving cup on a wooden table, surrounded by a few mangoes.

Storage

Homemade mango jam can last up to 2 months in the fridge. You can also store it in the freezer and let the jam thaw overnight before using.

For long-term storage, you can always can your mango jam! It can last for over a year if left unopened.

🫙 More Jam Recipes

Delicious red strawberry jam in a glass jar on a wooden backdrop, with two strawberries in front of it.

Strawberry jam

Blueberry jam in a white ramekin on a wooden table, surrounded by a few blueberries.

Blueberry jam

Delicious red raspberry jam in a glass jar on a wooden backdrop, with raspberries scattered around it.

Raspberry jam

I really hope you enjoy this easy mango jam recipe! If you make it, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram.

📖 Recipe

Vibrant orange yellow mango jam in a glass serving cup on a wooden table, surrounded by a few mangoes.

Mango Jam

Bianca Fernandez
Try out my easy, delicious mango jam recipe made with only 4 ingredients: ripe mangoes, sugar, zesty lemons, and honey! The honey replaces some of the granulated sugar, and the lemon zest + juice perfectly balance out the sweetness of the jam.
Spread it on some toast, mix it into your yogurt, or eat it by the spoonful!
5 from 1 vote
Print Recipe Pin Recipe

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, Filipino
Servings 2 cups

Equipment

Ingredients 

  • 2 pounds (907.18 g) mangoes diced, I used 8 medium yellow mangoes
  • 1 cup (200 g) granulated sugar
  • 3 tablespoons (63 g) honey
  • 1 tablespoon (6 g) lemon zest from 1 medium lemon
  • 3 tablespoons (45 g) lemon juice from 1 medium lemon

Instructions 

  • In a large saucepan, stir together all of your ingredients: 2 pounds mangoes, 1 cup granulated sugar, 3 tablespoons honey, 1 tablespoon lemon zest, and 3 tablespoons lemon juice.
  • Turn the heat to medium and stir. Once the mangoes soften, mash them up in the pan. Gently boil for 15-25 minutes, scraping the bottom + sides of the pan often. It will be really liquidy at first, then cook down and thicken.
  • To test if the jam is done, drag your wooden spatula across the bottom of the pan. If it leaves a clear trail and the jam takes 2-3 seconds to fill in the gap, it's finished! It will continue to thicken while it cools.
  • Enjoy!

Notes

  • Want to omit the honey? Replace it with ⅓ cup sugar instead.
  • Tips:
    1. Use fresh, ripe mangoes! The more ripe, the more flavorful the jam.
    2. Cook the jam in a large, wide pan. I actually like using my sauté pan because it’s super wide and shallow, which helps it cook more evenly compared to a deep pot.
  • Storage: Homemade mango jam can last up to 2 months in the fridge. You can also store it in the freezer and let the jam thaw overnight before using. For long-term storage, you can always can your mango jam! It can last for over a year if left unopened.
Serving: 1 cup mango jamCalories: 759kcalCarbohydrates: 196gProtein: 4gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 7mgPotassium: 808mgFiber: 8gSugar: 188gVitamin A: 4911IUVitamin C: 178mgCalcium: 58mgIron: 1mg

The nutritional information is an estimated value per serving.

Did you try this recipe?Let us know how it was!

One Comment

  1. 5 stars
    (I am the author of this recipe)

    This was the perfect way to use up the box of mangoes my family had over the summer. So easy, delicious, and lasts long!

    Reply
5 from 1 vote

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