Mango Jam

This mango jam is packed with the tropical sweetness of ripe mangoes, the tanginess of lime, and a warm hint of cumin. It’s quick and easy to make, and it turns out unbelievably delicious! Spread it on your morning toast, pair it with cheese and crackers, or eat it by the spoonful!

Why you’ll love this recipe

• Unique: The fresh, floral mango flavor is preserved and highlighted by lime and cumin perfectly. Once you try a bite, you’ll fall in love!
• Low-waste: It's a great way to use up ripe mangoes, especially when they’re in season.
• Store-bought alternative: This homemade mango jam without pectin contains no preservatives or additives, making it a delicious alternative to store-bought jams.

Sweet mango jam

Mango jam is a sweet and tangy spread made primarily from ripe mangoes. Originating from mango-growing countries like India and the Philippines, this jam is one of my favorite ways to capture the tropical essence of mangoes.

The result is a vibrant, golden-colored jam with a lusciously smooth texture and an incredible sweet-tart flavor profile. While not as common, the addition of cumin gives a subtle depth and warmth to the jam, perfectly complementing the fruity mango and zesty lime.

I love serving my mango jam on a slice of warm toast, over pancakes, or as a sweet filling in pastries. With the cumin, it also works well as a flavor enhancer in savory dishes!

Is jam vegan?

Most jams nowadays are vegan-friendly, but there are still some varieties that use non-vegan gelling agents. A common example is gelatin, which is made by boiling certain animal parts in water.

However, you’ll be happy to know this mango jam without pectin is 100% plant-based! It does not contain any animal products, making it perfect for those following a vegan lifestyle.

Ingredients & Substitutions

• Mangoes: Give a rich tropical flavor to the jam. Make sure to use ripe mangoes for the best flavor. You can also use frozen mango chunks if fresh ones are not available.
• Sugar: Adds sweetness and helps in setting the jam. You can substitute granulated sugar with coconut sugar or unrefined cane sugar for slight flavor variations.
• Lime: I use both lime juice and zest to impart a tangy note to balance the sweetness of the mangoes. If limes are unavailable, feel free to use lemons instead.
• Cumin: Gives a warm and earthy flavor to the jam. This is optional and can be left out if you prefer. Or, you can try replacing it with cinnamon, cardamom, or coriander.

How to make mango jam

• Step 1: Start by prepping your mangoes and limes. Remove the flesh and chop the mangoes into small, bite-size pieces. Zest your lime using a zester or a fine grater.

• Step 2: In a saucepan, combine all of the ingredients and give them a good stir.

• Step 3: Let your mixture simmer until it thickens. Remember to stir the jam occasionally to prevent the fruit and sugar from burning.

• Step 4: Once cooked, let your mango jam cool before transferring it to a jar for storage.

What to serve mango jam with

You can use this mango jam recipe the same way you’d use any jam! Here are some of my favorite ideas:

• On freshly baked bread or toast
• With pancakes or waffles
• Over vanilla or peach ice cream
• As a filling for crepes or pastries
• Mixed into yogurt, flaxseed pudding, or oatmeal
• Paired with goat cheese and crackers

Storage

You can never have enough mango jam on hand! Here’s how to store this recipe:

• Fridge: Keep the jam in an airtight jar or container in the refrigerator for up to 2 weeks.
• Freezer: For longer storage, you can freeze mango jam in a freezer-safe container for up to 6 months. Make sure to leave some room at the top for expansion.
• Prep ahead: You can prepare the mangoes in advance by peeling and chopping them. Store them in the fridge or freezer until you’re ready to make the jam.

Variations

• Spicy: Add a finely chopped jalapeño or some red pepper flakes for a spicy kick.
• Fruit: Replace half of the mango with fresh pineapple, peaches, or berries.
• Vanilla: Add a vanilla bean or a splash of vanilla extract for a warm, sweet aroma.
• Ginger: Grate some fresh ginger into the jam for a spicy, aromatic flavor.
• Coconut: Stir in coconut milk or shredded coconut for a tropical flavor boost.
• Chia: Add a few tablespoons of chia seeds for a fiber-rich, jammy texture.

Top tips

• Stir the jam: Remember to keep an eye on the jam and stir it occasionally throughout cooking. This will prevent the fruit or sugar from burning.
• Adjust the sugar: If mangoes are in season and extra sweet, you can reduce the amount of sugar. If they’re a little underripe or sour, you may need to increase it.
• Clean the jars: Make sure to clean your jars in hot water before storing the jam. Even though this isn’t a canning recipe, it will keep it lasting longer.
• Let it thicken: The jam will continue to thicken as it cools, so don't worry if it seems a little runny while it's hot. If it’s still too runny for your liking, add a small amount of pectin.

FAQ

More sauce recipes

If you enjoyed this mango jam without pectin, check out more flavor enhancers like these:

• Tamarind Chutney: Sweet, tangy, and delicious sauce with a kick of spice.
• Green Chutney: Bright and vibrant sauce with fresh herbs, vegetables, and spices.
• Avocado Chutney: A creamy, spicy, and citrusy fresh sauce with a base of avocados.
• Garlic Chutney: A spicy Indian condiment made from only seven ingredients.