This easy Goan Maangad aka homemade mango jam recipe without pectin is luscious, uber delicious, and so addictive that you may find yourself eating it by spoonfuls straight from the jar.
My late aunt who lived in Goa would make this really amazing mango jam, she would always send some for us. I remember eating this jam plain just with a spoon and it was really difficult to stop eating it! It was sooooooo good, guys!
Table of Contents
THIS EASY HOMEMADE MANGO JAM REQUIRES JUST 2 TO 3 INGREDIENTS
- Ripe mangoes
- Sugar
- Lime/lemon juice (optional)
To make this homemade mango jam recipe | Goan mangad, you have to combine the mango pulp, sugar and lime juice, if using in a heavy-bottomed pot, then use that elbow grease and just stir, stir and stir. Traditionally, Maangad is prepared in a large vessel over an open fire pit, stirred continuously with a long wooden ladle.
Also, Mussarat or Monserrate de Bardez mangoes are used to make this Goan mango jam. These mangoes have reddish skin, are fibrous and mostly the ones used to make jams, sweet and sour pickles.
It is a common practice amongst Goans to make Maangad every summer using mangoes from their very own mango tree. Goan Maangad is not a lose set jam, it is a little thick. In fact, there is a hard variety too, which is almost like a fudge and can be eaten as such.
I prefer thick, spreadable kinds, it goes well on bread, bagel or anything you fancy. Spoon some to make a mango milkshake, to flavor your plain ‘ol oats or add some to plain kheer!
I spotted some really amazing Mexican mangoes at Costco, their rosy-hued skin was similar to the Mussarat mangoes, and for once I was really pleased when I cut one, it was really sweet and juicy. So I instantly knew, I was going to make some mango jam!
I know it is a tedious task to prepare jams and jellies, but I’m always up for it if it is homemade. The last thing you need is to sweat it out near the stovetop in this heat, but it is totally worth all that effort. This mango jam is literally like some sunshine in a bottle sure to make those breakfast mornings all cheery and bright! Plus it also makes a wonderful hostess gift!
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STEP BY STEP INSTRUCTIONS TO PREPARE MANGO JAM
1.Slice one side of the mango about 1/4 inch away from the stem. Do the same on the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed.
2.With the back of a fork mash the mango pulp, leaving little chunks of mango for added texture or transfer the mango pieces into a blender and blend to a smooth puree, without adding any water.
3.In a heavy-bottomed pot, add mango pulp, sugar, and lemon juice, heat it over medium-high heat and mix well with a wooden spatula.
4.Once the mixture starts bubbling reduce the heat to medium, and stir continuously until the mixture begins to leave the edge of the pan. Keep checking as you stir, drop the mixture from the spatula, it will drop easily, which means it needs to be cooked further. (about 45-50 minutes)
5.Once all the moisture has evaporated, the jam will begin to leave the sides of the pan.
6.If the jam does not drop from the spatula, it is done. Remove it from the heat.
7.If you want a slightly thinner jam then follow this test for jam doneness- Place 2-3 small plates in the freezer before you begin preparing the jam. When the mixture begins to thicken start testing. Remember to keep the pot away from the heat while you are testing. Put a tablespoon of jam onto a cold plate, return the plate back to the freezer for 2 minutes. Run your finger through the jam, if it wrinkles and stays apart (as shown in the pic) it is done, if it is runny, then it needs to be cooked for a few more minutes. Or use a candy thermometer, when the mixture reaches 220 F/ 105 degrees C, it is done.
8.Transfer the prepared jam to a sterilized airtight container and store in a cool and dry place.
NOTES
1.Initially, I directly added 2.5 cups of sugar, heated the whole mixture as stated in point 3. I did a little taste test for the sweetness and it was perfect for me. Add sugar according to the sweetness of the mangoes.
2.Some people like to flavor Maangad with cinnamon if you’d like to add cinnamon, add it in step 3, and continue with the recipe.
3.Post updated with new pictures.
Mango Jam Recipe Without Pectin | Goan Maangad
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2.25 kgs / approx 5 lbs ripe mangoes about 5 large mangoes
- 2.5 - 3 cups granulated cane sugar
- 1 tbsp lemon juice, optional
Instructions
- Slice one side of the mango about 1/4 inch away from the stem. Do the same on the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed.
- With the back of a fork mash the mango pulp, leaving little chunks of mango for added texture or transfer the mango pieces into a blender and blend to a smooth puree, without adding any water.
- In a heavy-bottomed pot, add mango pulp, sugar, and lemon juice, heat it over medium-high heat and mix well with a wooden spatula.
- Once the mixture starts bubbling reduce the heat to medium, and stir continuously until the mixture begins to leave the edge of the pan. Keep checking as you stir, drop the mixture from the spatula, it will drop easily, which means it needs to be cooked further. (about 45-50 minutes)
- Once all the moisture has evaporated, the jam will begin to leave the sides of the pan.
- If the jam does not drop from the spatula, it is done. Remove it from the heat.
- If you want a slightly thinner jam then follow this test for jam doneness- Place 2-3 small plates in the freezer before you begin preparing the jam. When the mixture begins to thicken start testing. Remember to keep the pot away from the heat while you are testing. Put a tablespoon of jam onto a cold plate, return the plate back to the freezer for 2 minutes. Run your finger through the jam, if it wrinkles and stays apart (as shown in the pic) it is done, if it is runny, then it needs to be cooked for a few more minutes. Or use a candy thermometer, when the mixture reaches 220 F/ 105 degrees C, it is done.
- Transfer the prepared jam to a sterilized airtight container and store in a cool and dry place.
Notes
Nutrition
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]
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Regards,
Freda
Kelli Steidle says
This looks so yummy! Thank you for the easy recipe! I’d like to spice it up with a little heat – wonder how many habanero peppers would be good in this?
Freda Dias says
You are welcome, Kelli! I think 3 would be a good start for the quantity mentioned. I’d suggest trying a small batch with 2 mangoes and one habanero to check how it turns out. Then you can scale the recipe accordingly. 😊
Jean N Angus says
I’m anxious to try this recipe. I’m wondering how many cups of Mango are required. I don’t know how much 5 mangoes is.
Freda Dias says
Hi Jean! It’s approximately 5 lbs of mangoes, you can use that as a reference when buying the mangoes. I’m sorry I don’t have the cup measurements for the pulp. The next time I make this, I’ll try to update the recipe.
Supriya Barsode says
Followed your recipe and loved the result !!
Freda Dias says
Thanks for sharing your feedback, Supriya 😊
Kaitlin says
Hi! Excited to try your recipe, was wondering how long does the jam last in the fridge?
Freda Dias says
Hi Kaitlin! This will easily lasts for 1-2 months.
Seema Doraiswamy Sriram says
The pleasure of stirring the pot to make jam and then having the house smell like a million dollars is fabulous… i can feel that through your pics itself. wow.
Uma Srinivas says
Yummy and delicious jam! I love always homemade and pectin free jam.
theyellowdaal says
Mangoes are everywhere around me. And I could use a quality mango jam. Recipe seems super easy and doable. Will be making this soon❤
Padma says
OMG…This is my favourite jam….It’s a ritual to make a batch of this during every mango season…Love the texture and consistency….Yummy share!!
Maria says
Not only loving your gorgeous golden jam but totally admiring the neatly packed, beautifully labelled jars too. I’m fasting and now starving looking at the jam!
mayurisjikoni says
Wow such a tempting jam. Love the colour and pretty easy to make. I made some last year. Got to make it this year.
themadscientistskitchen says
This year is the only year I have not made mango jam it is ritual that i will like to continue at least as long as I can eat jam. You have made it beautifully.
jayashreetrao says
Homemade made mango jam is tasty, I had made last year. Yours looks so good.
Meghna Chakraborty says
What a wonderful recipe! Loved your tips and tricks, very well explained. Will surely try it out. Thanks 😉
Vanitha Bhat says
Lovely texture and color Freda 🙂 Love the way you have patiently explained every step and trick to make the perfect homemade jam!! Beautiful share!!
Shobha Keshwani says
Delicious mango jam.. there are so many goodies to be tried out with the king of fruits.
Poonam Bachhav says
Nothing can beat the pleasure of having home-made jam..and this 3 ingredient mango jam looks pure bliss .. wonderful photographs !!!
Priya Suresh says
Omg, this jam is a real torture Freda, wish i get a super huge bottle of this glossy jam from you. Lipsmacking here. I dont mind kick starting my day with this yummyilicious jam. You nailed them prefectly.
Batter Up With Sujata says
Wow Freda mango jam looks so perfect and yummy. Well explained recipe. Loved it. Now a big no to store bought jam. Lovely share 😊
Pavani says
I love homemade jams – they are so fresh tasting and can be customized to use less sugar. Your mango jam looks looks amazing – love the color.
The Belly Rules The Mind says
Lovely share!
Freda @ Aromatic essence says
Thanks Soniya 🙂
thefeatheredsleep says
Yummy!!
Freda @ Aromatic essence says
Thank you ??
thefeatheredsleep says
You are very talented. Xx
Freda @ Aromatic essence says
Thanks so much 🙂
dawnspitfire says
Reblogged this on dawn ➽ spitfire's blog© and commented:
NOM-NOM 😀
Freda @ Aromatic essence says
Thank you so much 🙂
Linda Creation says
Woooow Freda dis is ma favorite & u just refresh da memories i use to make with ma Granny and we call it Mangada in Kokani will sure try for this vacation if i get mangoes @ Goa in August. keeping ma finger cross. & we use to make 5 kg & da stock for whole year and we use to add Cardamom.
Freda @ Aromatic essence says
Thanks dear?Yeah it’s call mangada, cardamom sounds good! Hope you get mangoes to make this jam 🙂
Linda Creation says
Yah sweety keep ma finger cross or has to take frm here @Kuwait Alfonso mango puri and thn in big pot on wooden fire wnt to just refresh da memories ma dear
Freda @ Aromatic essence says
I’m sure you will soon dear 🙂
Smiling Notes says
Wow! I will surely give this a try. Your blog is awesome. I have just started blogging and you definitely inspire me 🙂
Freda @ Aromatic essence says
Thank you so much 🙂 appreciate the kind words ?
dsupriyareddy says
Yummy!!! Definitely i will try freda!!!
Freda @ Aromatic essence says
Thanks Supriya 🙂 would love to know how it turns out 🙂
mypinchofyum says
Wow.. They look so good. 🙂
Freda @ Aromatic essence says
Thanks Priti 🙂
Love Served Daily says
Such a great recipe.
Freda @ Aromatic essence says
Thanks so much dear 🙂
Sushma Balasubramanian says
Freda.. This is so inviting..
I have Mango pulp lying in my fridge and was planning on making jam of it.. Thanks for the sharing the tips.. would be helpful.. 🙂
Freda @ Aromatic essence says
Thanks dear 🙂 I would suggest using fresh mangoes as ready made mango pulp is more watery , you may have different results .
Sushma Balasubramanian says
Thanks Freda.. Will work a way out hopefully.. 😉
Freda @ Aromatic essence says
I’m sure you will come up with some innovation , good luck 🙂
Traditionally Modern Food says
Mango jam s my favorite.. Looks yum
Freda @ Aromatic essence says
mine too!! Thanks a lot 🙂
Lina says
That’s really nice..there are loads of mangoes here… Probably I shud try this
Freda @ Aromatic essence says
Thanks Lina 🙂 yep its too delicious to give this a miss whilst mangoes are in abundance in India,I hope you will try it 🙂
Lina says
Yes sure