Mango Jam

My friend Julie’s birthday celebration dinner is tonight. To prep, I made this fabulous fresh and sweet Mango Jam, which was easy to whip up and will be perfect paired with the rest of the dessert that I am making. It is also great on a slice of toast or a rice cake, and (as I discovered this morning) delicious when combined with almond butter! The best thing about it is that if you are making jam yourself, you can adjust the amount of sugar to your liking, as opposed to store bought jam. Because I am using this mainly to add to a dessert, I made it a little sweeter than I would normally want it for eating as a spread. Next time, I will put a little less sugar in and the mango’s natural sweetness will shine!


This recipe makes about 2 cups of jam.

2 1/2 cups fresh or frozen cubed mango
3/4 cup sugar
1 tsp. arrowroot powder
2 1/2 Tblsp. freshly squeezed lemon juice*

*You can use lime juice for this if you want…Lemon was all I had on hand.

Put all the ingredients into your blender. Blend until the mango is fairly smooth (small lumps are okay, it just depends on what consistency you want your jam to have). Pour this smoothie-mixture into a pot, and cook on medium heat, stirring intermittently. The sugar will dissolve and the mango should break down a bit more. After 15-20 minutes, it should thicken considerably, due to the natural pectin content in the mango and the help from the arrowroot. Turn off the heat, and let the jam cool completely. Store in a clean airtight container or jar.


4 Responses to “Mango Jam”

  1. 1 julie October 9, 2009 at 1:21 pm

    i’m drooling… this was so so so delicious!

  2. 2 jesseinbolivia October 10, 2009 at 11:06 am

    This is dumb, but I currently have a shitload of mango (free!!!), but NO arrowroot powder. Any (quick) suggestions for jam-type things??????? (or something else with mango, without an oven)

    • 3 Tessa October 10, 2009 at 11:32 am

      Cornstarch works in a similar way to arrowroot, so you could try that! You also could just try making the jam without a thickening agent, because the natural pectin in mangoes will make it jam-like on it’s own.

  1. 1 Mango Cupcakes « Cookies and Candids Trackback on October 9, 2009 at 1:43 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 71 other subscribers

My Flickr Photos

October 2009

Creative Commons License Registered & Protected Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ©cookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!