Mango Jelly
A smooth, golden preserve packed with rich tropical flavor — this mango jelly brings a burst of sunshine to breakfast spreads, desserts, and everything in between. Made with ripe mangoes, lemon juice, and just the right touch of sweetness, it’s a delightful homemade treat that’s perfect for gifting or everyday enjoyment.
Equipment
- Blender or food processor
- Large saucepan (heavy-bottomed)
- Stirring spoon or silicone spatula
- Candy or digital thermometer (optional but helpful)
- Sterilized glass jars with lids
- Canning funnel (optional, but keeps things tidy)
- Water-bath canner or large stockpot
Ingredients
- 1 lb ripe mango flesh about 3 medium mangoes
- 1 ¾ cups granulated sugar
- 2 tablespoons fresh lemon juice
- ½ cup water
- 1 packet 1.75 oz fruit pectin
Optional Add-Ins:
- Pinch of chili flakes for a mild kick
- ⅛ teaspoon ground cardamom for a warm, floral note
- 1 teaspoon lime zest for extra citrus brightness
Instructions
- Peel and cube the mangoes, then blend with water until smooth.
- In a saucepan, combine the mango purée with lemon juice and pectin. Stir until fully dissolved.
- Heat over medium until it starts to bubble gently.
- Slowly stir in the sugar and bring the mixture to a full rolling boil.
- Boil hard for 1 minute while stirring constantly.
- Remove from heat and stir in optional flavor add-ins.
- Test gel by placing a drop on a chilled plate — it should wrinkle slightly when pushed.
- Carefully ladle hot jelly into sterilized jars, leaving ¼-inch headspace.
- Wipe rims, add lids, and tighten bands.
- Process jars in a boiling water bath for 10 minutes.
- Let jars cool undisturbed for 12–24 hours to fully set.
Notes
Always use ripe, fragrant mangoes for the best flavor. For pantry storage, make sure jars are sterilized and water-bath processed properly.