Mango Jam for Cake – Recipe with Step-by-Step Photos

Mango jam is an unusual yet incredibly delicious dessert that is sure to delight everyone with its stunning, exotic aroma. The small pieces of fruit simply melt in your mouth, and the sweet syrup with a hint of tartness adds a special piquancy.

Nutritional value per serving

216 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 54 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 30 min
Complexity:

A simple recipe.
Number of servings: 1

Mangoes aren't the most common fruit in our climate. However, I absolutely adore them and eagerly await the season. The key is that different varieties of mangoes differ in taste, texture, and sweetness. Some can be eaten fresh, while others make amazing preserves and cake fillings.

I've prepared a unique mango jam recipe for you, allowing you to enjoy tropical flavor on your toast, pancakes, or crepes any time of year. It's quick and easy to make with just a few ingredients and pairs perfectly with ice cream and other desserts.

Recipe with step-by-step photos

Mango jam

Ingredients

Servings

Mango

300 G
Sugar

80 G
Cornstarch

10 G

Preparation

Step 1

Take ripe mangoes, wash them thoroughly, peel them, and remove the seeds. Cut them into medium-sized pieces.

Since mango is an exotic fruit, it's not always available on store shelves. And even if it is, it's not always fully ripe. Jam can be made not only from from fresh mango, but also from frozen. There is no need to defrost it first.

Step 2

Place the sliced mango in a saucepan or saucepan. I recommend using a heavy-bottomed pan to reduce the risk of sticking.

Step 3

Add sugar to the fruit so that it is evenly distributed over its surface.

Step 4

Take the starch and add it to the mango.

Step 5

Place the pan over medium heat and, stirring constantly, bring the sugar to a complete dissolution.

Step 6

Let the jam simmer for 5 minutes over low heat, stirring occasionally. Avoid stirring the jam vigorously, as this may cause the mango pieces to lose their shape.

Step 7

Remove the saucepan with the jam from the heat, transfer it to a bowl, and let it cool completely. This recipe for simple, quick, and delicious mango jam is ready!

Answers to frequently asked questions

Why is starch used?

Pectin is a natural thickening agent found in all fruits and vegetables. Some have higher concentrations, while others have lower concentrations. Mango contains little pectin, so it needs some help to ensure the jam sets properly. I use cornstarch as a thickening agent to give the finished jam a pleasant, gelatinous consistency.

What can replace starch?

Cornstarch can be replaced with agar-agar, pectin, gelfix, or even gelatin. Any of these ingredients will do an excellent job of thickening. However, be careful with gelatin, as it should not be boiled. When exposed to high temperatures, gelatin loses its properties and prevents the jam from achieving the desired consistency.

Is it possible to make jam from mango puree?

Fresh or frozen mango can be substituted for puree, but keep in mind that the final consistency will be different. It's preferable to still include mango pieces in the jam, as they add a completely different flavor to the preserve.

How to extend the shelf life of jam?

Immediately after preparation, pour the hot jam into jars that have been sterilized with steam, in the oven, or in the microwave. Then, seal them tightly with lids boiled in hot water. This method of preparation keeps the jam for 6 months to 1 year.

Now you've discovered the recipe for the perfect mango jam. Try it again and delight your loved ones with unusual and delicious desserts!

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