Mangoes have a timeless appeal. They are the scrummy, yummy fruit of our growing up years and the love affair is still going strong! As a mom now, the only shift in this delectable relationship is that now I have to find inventive ways to include it in my kids’ diet as well so that they can enjoy its health benefits even when the mango is not in season. One possible way is homemade mango jam, which is way more nutritious and tastier than the store bought one. My next thought is how to make mango jam interesting and fun for my kids?

Armed with a lot of research, some trials and errors and cooking instincts, I have come up with a recipe to make mango jam that hopes to do justice to the fruit’s heavenly taste and flavour. To also include the fun element, I am going to involve my kids in making a batch of the jam!

Points to keep in mind while making mango jam

  • Use sweet and flavoursome varieties of mango – Kesar & Alphonso lend themselves beautifully to being used in a jam
  • Make sure to use fully ripe mangoes, but at the same time not overripe ones, as those make the jam runny
  • Go for mangoes with the least amount of string
  • Using good quality mango pulp* is also a great option

Ingredients for the jam

  • 4 large mangoes or 3 cups mango pulp (fresh or frozen)
  • 1 cup sugar (amount used also depends on the sweetness of the mangoes)
  • Juice of 2 lemons (adds enough pectin**, a healthier and natural way to preserve  the jam)
  • Zest of 1 lemon


  • Peel and cube the mangoes and put in a non-stick cooking pan. In case using mango pulp, just pour the required amount in the pan
  • Now add the lemon juice
  • Next, add the lemon zest
  • Finally, add the sugar
  • Now, put the pan on low heat and start stirring the ingredients
  • Keep stirring on low heat, for around 30 minutes or till you see the jam leaving the sides of the pot. This indicates that the jam is beginning to set. Take a spoonful of the jam and drop on a cold plate. If it is runny, it needs to be cooked for some more time.
  • Keep an eye on the jam throughout and keep stirring as it tends to stick to the pan and burns if left unattended
  • Cool and put in sterilised jars
  • The jam is good for about a month when kept in the refrigerator
  • To ensure you get the freshness and flavours, make the jam in small batches.

Mango jam, the golden spoonful of happiness and taste, can be eaten in so many ways

  • As a spread on toasted or plain bread
  • Added to pies and cakes to enhance their flavour and taste
  • As a topping in ice creams for that yummy punch
  • As a gooey mouth-watering filling in cookies and cakes

The happy troopers at my home are all set to raid the kitchen for a finger-licking rendezvous with the sunshine fruit. Time to sign off and chase that mango heaven!

Mango pulp is prepared using different varieties of mangoes. Alphonso, Kesar, Totapuri are among the most popular types of mangoes used. Mango pulp processing is a highly automated and skilled process. It uses the latest technology and the most stringent quality checks in place, to deliver the best quality pulp that retains the natural flavour, aroma and taste of the mango.

Pectin is a natural fibre found in fruits. It is water soluble and binds with sugar and fruit acid to form a gel-like consistency. Adding pectin, when making jams, also shortens the cooking time and they have a fresher fruit flavour to them.