This Homemade Mango Jam is sweet, tropical, lightly spiced, and surprisingly easy to make. Fresh mangos, raspberries, lime juice, and warm spices turn into a bright, flavorful jam that tastes incredible on toast, yogurt, biscuits, or straight off the spoon.
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Why you'll love this Mango Jam
What makes this jam so special is the way the flavors play together. Mango brings that lush, golden sweetness, while raspberries add a tart berry zing that keeps every bite exciting. The lime juice keeps things fresh, and those cozy spices-cinnamon, ginger, and nutmeg-wrap it all up with just the right amount of warmth. It's sweet, tangy, and spiced in a way that feels both tropical and comforting.
Another reason you'll love this recipe? It's as easy as it is impressive! A handful of fresh fruit, a few pantry staples, and your trusty stock pot are all you need. Plus, the recipe makes enough jars to share-though you might find yourself hiding one or two in the back of the pantry for "personal use."
Homemade jam always feels a little bit magical, but this one? It's the kind that'll have friends asking if you secretly smuggled it home from the islands. 🏖️
Mango Jam Recipe
Ingredients
- 5 ½ cups mango diced into a small ½ inch dice
- ½ cup raspberries
- ¼ cup fresh lime or lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 tablespoon butter
- 3 cups sugar
- 1 package low sugar SureJell Fruit Pectin (pink box)
Instructions
- Clean & sterilize jars, lids and rings.
- Measure 3 cups of sugar into a large bowl. Remove ¼ cup sugar and in a separate bowl, mix it with the powered Sure-Jell. Set aside both mixtures; the sugar and Sure-Jell/sugar.
- Peel the mangos, remove the seeds. Chop into a small ½ dice. You will need 5 ½ cups chopped mango. Clean raspberries, measure ½ cup - add both to a heavy bottom stock pan on the stove. Add in the spices, lemon, butter and Sure.Jell/sugar mixture and stir thoroughly.
- Mash the raspberries and mango pulp with a potato masher.
- Place mixture over high heat and bring to a boil stirring constantly. When it comes to a hard rolling boil (one that you can't stir down) add the remaining sugar and return to a boil, again stirring constantly.
- Boil hard for exactly one minute and remove from heat. Ladle into clean, sterilized jars.
- Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw on the rings.
- Place the jam in a hot water bath for 10 minutes - this will help seal the jars. Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. You'll hear the jars make a popping noise as they seal. You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the "button" on the top will pop up & down.
Notes
Nutrition
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This is one of my favorite jams and I think you will enjoy it as much as we do! The sweet juicy mangos and raspberries pair perfectly with the spices and enhance the tropical flavors in this low-sugar jam.
🔪 Equipment
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- I use half pints jars for canning jam. They are the perfect size to enjoy or give as gifts.
- If you're new to making jam, this kit has the basics and will be everything you need!
🙋♀️ FAQ's
If you haven't eaten fresh mangos before, here's some great information to help you learn more about this fruit!
- similar to an avocado, when you press on a mango the flesh will be slightly soft
- it will have a slightly sweet aroma
- the color of the skin has nothing to do with ripeness, don't rely on the color of the skin.
Unripe mangos should be kept on the counter until they are ripe and sweet. Wtore ripe mangos in the refrigerator for 4-5 days.
Choose mangos at their peak of ripeness. Overripe fruit will not produce the best jam; underripe mangos aren't juicy or sweet. Mango season is during the hot summer months; June - August.
If your mango is ripe but you're not ready to make jam, store it in the refrigerator. Ripe mangos will keep in the refrigerator four to five days.
Is mango rich in pectin?
Actually it's not - many fruits with seeds are rich in pectin but mangos aren't one of them.
Deb's top tips
You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the "button" on the top will pop up & down.
- Clean the fruit by using 1 part vinegar to 3 parts water, add the fruit and swish around really well.
- If this is the first time you've attempted canning, click here for a ton of information - all my tips and tricks for how to make jam! You'll be a Master Jammer in no time!!
Low sugar pectin
I make a lot of jams and jellies during the summer. Because many of my family members are diabetic, I use a low sugar jam making method using the pink box of pectin from Sure-Jell.
I've found the low sugar versions to be just as delicious, the key is using fresh fruit at
Ways to use mango jam
- spooned over cheesecake
- brushed onto grilled chicken
- stirred into oatmeal
- on cream cheese and crackers
- yogurt swirl
- thumbprint cookies
- glaze for pork
Related recipes
If homemade jam season has officially taken over your kitchen, don't stop at mango! These fruity spreads are reader favorites and great for gifting, toast boards, and holiday baskets.
- Homemade Strawberry Jam - this jam is sweet and delicious!
- Spiced Apricot Jam - the spices enhances the flavor of the fresh apricots.
- Main Squeeze Lemon Marmalade - homemade, bright and refreshing!
- Next time make this Papaya Jam Recipe is has such a yummy tropical twist.
- Christmas in July Pepper Jam - It's an easy jam to make and a great holiday gift!
There are several wonderful jam recipes on the blog and you can find a complete list of easy recipes by clicking here!
More mango recipes
- Mango Salsa - perfect with a chip or over pork, chicken or fish.
- Mango Mocktail - great on a hot summer day.
- Mango Tango Berry Cherry Jam - this is a kitchen sink jam with fresh berries and fruit.
A tropical jam you'll make again and again
I think many folks shy away from making jam, but it's and
In the time it takes to seal the jars at the end, you'll have your kitchen cleaned up and some homemade jam to enjoy or
Updated May 2026 with clearer jam-making tips, improved instructions, storage guidance, and better answers to common mango jam questions.
Courtney says
This is literally the best jam I've ever had. Made this jam to top a hazelnut cheesecake and it was life changing. Thank you for this recipe!
Debra Clark says
Oh my gosh, isn't this jam the BEST? Thank you for sharing Courtney, I really appreciate you taking a moment to share your comment. Enjoy the jam and that hazelnut cheesecake sounds pretty amazing too!
Darlene Dambacher says
I am anxious to make this, how many half pints will this recipe make?
Darlene
Bowl Me Over says
It makes about 6-7 half pints. Enjoy the jam, it's excellent!
Beth Kemp says
So yummy! I have made several batches.
Recipe Garden says
Mango jam is the easiest and one of my favorites to make 🙂
Bowl Me Over says
I agree it's just so delicious!!!
Jo C says
Found your recipe and made and it came out delish!!! The mangos and raspberry combination are excellent together. Will be making again!!
Bowl Me Over says
This jam is amazing, I'm so glad you made it! Enjoy!!!
Margaret says
Can I add habanero peppers to this recipe?
Bowl Me Over says
Yes, I've done that Margaret! What I did was slice the pepper open and drop it right in the jam as I was cooking/boiling it. I removed it before ladeling into jars - it was a solid heat. You could also dice it, but be super careful (speaking from experience) the steam can saturate your contacts and burn your eyes (yes.... this happened years ago). Of course remove the seeds and membrane if you really want to control the heat! Good luck and let me know how this turns out for you!!
Lydia says
I loved this recipe! However, for me it made 3 pints instead of 6. I used generously measured frozen fruit that was pre-diced, so maybe that’s why. Still a great recipe, and I would definitely make it again! Thanks so much.
Bowl Me Over says
Hey Lydia - I'm so glad you enjoyed this recipe, it's definitely one of my favorites! I'm guessing yes because the frozen fruit has less juice perhaps that's why it made less. Frankly, I think using frozen fruit is brilliant - just think of all that work you cut out - so smart!!