Everyone loves this small batch mango marmalade. Mangoes and lemons are the perfect pairing for a sunny mango jam, perfect for your morning toast!
Most people associate canning and preserving with summer, but it can occur year-round. A perfect example of that is this mango marmalade. Several times through the year, my grocery store will put mangoes on sale and when they do, I make up a batch of this easy mango marmalade.
I love small batch preserving, with just the two of us, it's perfect. It goes much quicker, because you are preparing a smaller amount of ingredients, plus it's much easier to store and manage your treats. I link in the recipe card to my favorite small-batch canning book!
Ingredients.
Lemons - since you are using lemon peel, I would recommend using organic lemons.
Mangoes - try to find ripe mangoes that are nice and red. They will be sweeter. This recipe only calls for 2 mangoes, so buy some extra dnd try our Spicy Mango Coleslaw.
Sugar - plain white granulated sugar.
Water - I like to use filtered water for my canning. I keep a pitcher on the counter.
Mango Jam, Marmalade, or Jelly?
You might be wondering what the difference between jam, marmalade, jelly, and preserves is. Jam and preserves tend to be used interchangeably. Preserves have larger chunks of fruits, whereas jams are made from crushed fruit. Jelly is made from fruit juice. Marmalade usually refers to a citrus preserve.
This is a marmalade because the mangoes are combined with lemons. Not just lemon juice, but whole slices of lemon including the rinds.
Since this is a small batch, it only takes 2 lemons and 2 mangoes and some sugar. Easy peasy. The only hard part of this is time. You have to boil the lemons first. Then you boil the lemons and the mangoes. Then you add the sugar and boil some more. It's not hard, just takes some time.
The best part? It is so good! I'm so glad I chose this for my first marmalade. It is sweet and tart, but not too tart. I found a bread pudding recipe that called for slathering the bread with marmalade first and that will be going on my list!
The marmalade is processed in a method called water bath canning - I go into more detail on the steps in Water Bath Canning. I highly recommend getting a good canning book and reading up on it.
Note - this recipe makes about 3 cups - so you could use 3 eight-ounce jars or 6 four-ounce jars. Always prepare a jar or two extra just in case you end up with a little more.
More canning and preserving recipes.
Recipe.
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Mango Marmalade
Ingredients
- 2 lemons very thinly sliced
- 2 cups water
- 2 mangoes peeled and thinly sliced
- 2 cups granulated sugar
Instructions
- *Note please refer to specific canning instructions on water bath canning either online or in a book. I also have a link in the notes section for my post that goes into more specific detail on water bath canning.
- Combine lemons and water in medium non reactive pot. Bring to a boil over high heat, cover and reduce heat. Boil gently for 25 minutes, stirring occasionally.
- Add mangoes to saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
- Stir in sugar. Return to a boil and boil, rapidly, uncovered until mixture will form a gel (use gel test method of your choice) about 15 minutes, stirring frequently.
- Ladle in sterilized jars, wipe rims, place lids, and process in a water bath for 10 minutes.
Notes
Equipment
Nutrition
Update Notes: This was originally published in 2017 and has been updated for 2024.
Val Prieto says
We have a bunch of different mango varities here in South Florida. Tried this recipe with 2 Julie mangoes and only had one small orange and one lemon. Went with half the sugar since the Julie mangoes are super sweet. Absolutely delicious. My family raved about this marmalade. Thank you so much!!!
Ruth Triggs says
Can frozen Mangos be used in this recipe?
Pam Greer says
I'm not sure, they might have too much moisture.
Patty Futch says
Can you double this recipe? My email is loveretired993@gmail.com
Thank you
Pam Greer says
I don't see why you couldn't double it.
Regina Valera says
This is so yummy. i actually cut sugar to 50% esp good for those watching their sugar. So simple recipe for mango lovers.
Kelly says
Can you use monk fruit or another sugar-free substitute? How does it set up? Someone above mentioned cutting sugar in half and I was curious if they added pectin or anything else to get it to set?
Thanks, looks wonderful and can’t wait to try this!
Pam Greer says
I'm not sure about using a sugar free substitute with canning, the sugar plays a part in preserving the food. If you google it, you'll probably find canning recipes that use monk fruit and you can modify this recipe based on how they do it.
Page Barker says
I am about to try this recipe that sounds yummy! Can you approximate how many cups is 2 mangoes? I have 3c chopped mangos. (it was 4 mangoes with a few bad spots and a small one....so not really 4)
Pam Greer says
I think you should be fine. You can get anywhere from 1 to 2 cups per mango depending on their size.
Laurel says
I found your recipe looking for a jam to use extra mangoes and oranges. Do you think I can substitute oranges for the lemons?
Pam Greer says
You could, but the marmalade is going to be much sweeter. As long as you are okay with that. It will lack that tartness that the lemon brings to it.
Miz Helen says
Your Mango Marmalade looks delicious! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen
Cindy says
How about using LIMES instead of lemons, for an authentic Mexican themed meal ?
Maisy says
I love the idea of using mango for making jam! I have featured you at the Friday Favorites linky party this week.
Pam Greer says
thank you so much!
ig viewer says
Your mango marmalade looks so gorgeous! I love that color! Gonna try the recipe~ Thank you for sharing!
Miz Helen says
What a precious photo of Kitty and the Marmalade! Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
April J Harris says
I love the idea of the mango / lemon combination for this marmalade, Pam. There's really nothing like homemade preserves and I really like the gorgeous colour of this one. I've made bread pudding with ginger marmalade before and I'm sure this would be amazing with your lovely mango variety. Scheduled to pin and tweeting.
Ann says
This was my mother's favourite (we call it mango jam). It is delicious and what a fabulous colour! It's also good to be back online after days of temps in the low to mid 40s degC , our modem just stopped working. For that matter so did I. Especially when overnight temps wouldn't fall below 25-26 degC. We've lost some garden plants and most of my sanity! Thank you for your lovely comment on my blog post.
Ellen Pilch says
When I make jams and jellies, I use the inversion method even though it is no longer recommended. I just invert the jars for 5 minutes after filing then flip them back. The heat sterilizes everything and we have never had a problem. Much easier than the water bath.