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side shot of mango jam in a jar
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5 from 1 vote

3 Ingredients Mango Jam Recipe

This is a delicious, luscious, summer favorite mango jam recipe. Learn how to make gluten-free jam in a few simple steps.
Prep Time10 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Breakfast, Side Dish
Cuisine: American
Servings: 200 gram
Calories: 7kcal
Author: Hina Gujral



  • 500 gram mango pulp
  • 250 gram granulated white sugar
  • 2 tablespoon lemon juice


  • Dice half of the mango pulp or roughly chop it into tiny pieces. Transfer to a bowl. Add granulated white sugar. Mix nicely. Set aside for 10 - 15 minutes. After 10 minutes, sugar will be completely dissolved with the mango pulp and a yellow color juice will be released. Do not rush this process.
  • Transfer the mango pulp along with all the yellow liquid to a saucepan. Turn on the stovetop heat to low. Start cooking the jam.
  • Blend the remaining half of the mango pulp without any water. Add to the simmering pulp along with the lemon juice. Stir to combine.
  • Stage 1, the jam will be watery, with big chunks of mango. Keep cooking on low heat, while stirring at regular intervals.
  • Slowly, the texture of the jam would thicken a bit. Use a potato masher or a ladle to gently mash the mango pieces. Keep stirring at regular intervals.
  • After 15 – 20 minutes on low heat, the mango pieces mashed nicely, and the jam will start sticking to the spoon. Turn off the heat.
  • To check the consistency of the mango jam, spread a big tablespoon of jam on a plate. The mango jam should be thick, doesn't drop off easily, and will stick to the plate. Else continue to cook further.
  • Allow the mango jam to cool down completely at room temperature. Store the cooled mango jam in a clean, sterlisied glass jar with a tight fitting lid.
  • Serve mango jam on a bread slice or store in the refrigerator.



  • You can use canned mango pulp as well for this jam recipe. Adjust the amount of sugar according to the taste of the canned mango. 
  • Use fine granulated white sugar for this mango jam recipe. And not powdered sugar, icing sugar, or big crystals of sugar. 
  • Make sure to use an enamel-coated ceramic or nonstick saucepan for making the jam rather than the cast iron pan, aluminum, or any other reactive metal cookware.
  • Do not add any water or juice/syrup while cooking the jam. The mango needs to cook in their own natural juices and sugar. 


Calories: 7kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg