Unbelievably easy to make, this yummy Mango Jam has only 3 ingredients! You’ll have a tasty spread for bread, topping for your appetizers, glaze for your meats, filling for your cakes and so much more in no time and for so little effort! Pure mango flavor without any preservatives or additives!
I’m on a mango roll!!! This is probably my third post on mango almost one after another on the blog. You’re probably wondering why? Well, naturally because mango is my ultimate favorite fruit. I have previously mentioned that the Philippines has the best mangoes in the world. That means it won’t be a surprise if pretty much any Filipino would say that mango is also their favorite fruit. But there’s another practical reason why I’ve been posting many mango recipes – because it’s mango season! Mangoes are everywhere right now and they’re pretty cheap at the moment – yay! It’s mango season in the US and also mango season in the Philippines, so I cannot escape this luscious fruit no matter where I go – and that is a good thing in my book!
We have so many yummy recipes for mango in the Philippines and I have quite a few in the blog that I would add at the end of this post, should you want to try them. But one thing I have never done yet is make mango jam. It’s so silly really because it’s one of the easiest to make and is such a yummy way to use up the bunch of mangoes sitting on my counter! Maybe because it had always been a habit for me to simply just buy one from the store for convenience. Or maybe I was just being lazy. That is also true.
Thankfully, a friend of mine requested me to make a cheesecake for her birthday. I gladly obliged not only because it would make her happy but because I am also a huge cheesecake fan and I thought I’d make a cheesecake I haven’t done yet. When I saw all these mangoes on the countertop, I immediately thought a mango-flavored cheesecake would be perfect! So I got a couple of mangoes and pureed them for the cheesecake to add that fruity, fresh mango flavor. Then I realized I still had a few more mangoes that would go off in a day or two if I don’t use them and that’s when a light bulb turned in my brain which suggested – make mango jam!!! And I did.
I previously made a strawberry sauce which if I had cooked longer on the stovetop I could have turned into a strawberry jam. I didn’t make it into a jam because I simply wanted a sauce and not a preserve. But, I thought, perhaps I could do the same with mangoes. I wasn’t sure if the mango would thicken on its own without pectin but thankfully, just like the strawberries, it thickened wonderfully and had the perfect glossy look and that distinct luscious and yummy mango taste!
It didn’t take much to make this jam – only 3 very basic ingredients.
Yellow ripe mangoes (I used the champagne ones as that’s what I had and they taste almost like the ones from the Philippines).
Lemon (juice of one lemon was enough for my purposes as I didn’t want to make a huge batch).
Sugar (I only used 3/4 cup because I don’t like sickly sweet jams and I wanted some slight tang to it!)
That was it!
The rest was simply a matter of cooking and stirring everything in a saucepan on the stovetop until it’s thick, glossy and luscious! I didn’t totally mash up or puree the mangoes because I wanted a little texture in my jam!
And what came out of 3 very basic ingredients is pure unadulterated mango deliciousness with a hint of lemony tang. So deliciously fresh, all-natural with no artificial colors or ingredients!!! In other words, pure mango goodness! Enjoy!
If you’re looking for some more yummy mango recipes to make while it’s mango season, why not try these? Click on the name of the dish under the images to get to the recipes.
3 Ingredient Mango Jam
Unbelievably easy to make, this yummy Mango Jam has only 3 ingredients. You'll have a tasty spread for bread, topping for your appetizers, glaze for your meats, filling for your cakes and so much more in no time and for so little effort! Pure mango flavor without any preservatives or additives!
- 2 ripe mangoes (like Champagne Mangoes), peeled and cubed
- 1 lemon, juiced (zest of lemon may be reserved and used too)
- 3/4 cup sugar, or to taste
In a medium saucepan, place the cubed mangoes and cook for 3-5 minutes on medium heat, stirring frequently. Gently mash the mangoes to release its juices. Add the lemon juice and continue to cook for another 5 minutes.
Add the sugar and cook for another 10-15 minutes, stirring occasionally, until the sauce has thickened and looks glossy. When you're happy with the consistency transfer to a bowl and cool completely. I place the bowl in an ice bath so it cools down faster.
Transfer to a sterilized jam jar if not using right away. Keep in the fridge.
Note: You can opt to zest the lemon and add the zest with the juice for extra lemony goodness!
Adjust the sugar if you want it sweeter.