Mango Lime Jam Recipe

Mango-Lime Jam by
Whenever Champagne or Ataulfo mangoes are in season, I make Thai sweet sticky rice and mango, mango & rice tart, or the pavlova-inspired mango meringue tart with sweet coconut cream.

When the Tommy Atkins mangoes are all I can find, I make this jam.

Mango Lime Jam Recipe
Prep time
Cook time
Total time
Recipe type: Condiment
Serves: 1.5 pints
  • 3 cups mango pulp, coarsely chopped into raisin-sized pieces
  • 3¼ cups granulated sugar
  • ¼ cup fresh lime juice
  • Zest of 2 limes
  • Half of 3-oz pouch of liquid pectin
  1. In a nonreactive pan, mix together mango, sugar, and lime juice, and bring to a boil over medium heat, stirring constantly.
  2. When the mixture comes to a boil, add the lime zest, turn up the heat to medium and let the mango mixture boil for 3 minutes, stirring constantly.
  3. Stir in the liquid pectin and let the mixture boil for one more minute.
  4. Take the pot off the heat and let the jam rest for 5 minutes before putting it into the jars. This allows the jam to thicken up a bit which promotes better suspension of mango pulp; otherwise the mango pieces will rise to the top instead of being interspersed throughout the entire jar.
  5. Process with the water bath canning method. Alternatively, the jam can be stored in airtight containers and kept refrigerated.

4 Responses to Mango Lime Jam Recipe

  1. Pey-Lih May 20, 2013 at 10:36 pm #

    Yum!!! I wished I saved my mangoes to make this recipe instead of the mango semifreddo. I will definitely make this another time. Thank you for sharing this recipe.

  2. Cath May 25, 2013 at 6:57 am #

    Thismay seem like a silly question, but I want to make this recipe in Tonga and I’m pretty darn sure pectin will be on the not able to procure list at the local shops. Surely pectin wouldn’t have been an original ingredient in this recipe…perhaps this is also not an original recipe. Can you help me with a work around to make this set. Or should I just be happy that I have a soft loose jam? 🙂

    • Leela May 25, 2013 at 10:08 am #

      Cath – I can assure you that this recipe isn’t based on anything from Tonga and may very well disappoint you (so proceed with caution). On the pectin issue, you can leave it out entirely. Simply boil the mixture down to about 1/2 or 1/3 of the original volume (this can be done faster in a wide, shallow pot due to more surface area). Note that once cooled, the jam will thicken even more, so stop just before the mixture reaches desired consistency.

      • Cath May 25, 2013 at 6:44 pm #

        I’m sorry Leela…I must have been unclear! My plan is to take this great sounding jam recipe TO Tonga where we part time live and show my Tongan friends how to make it with the local produce. Now that I know I can do it without pectin I’m thrilled. Thank you…and apologies if there was any confusion in my original comment – or worse offense! 🙂