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
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?
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. 😊
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.
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.
Followed your recipe and loved the result !!
Thanks for sharing your feedback, Supriya 😊
Hi! Excited to try your recipe, was wondering how long does the jam last in the fridge?
Hi Kaitlin! This will easily lasts for 1-2 months.
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.
Yummy and delicious jam! I love always homemade and pectin free jam.
Mangoes are everywhere around me. And I could use a quality mango jam. Recipe seems super easy and doable. Will be making this soon❤
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!!
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!
Wow such a tempting jam. Love the colour and pretty easy to make. I made some last year. Got to make it this year.
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.
Homemade made mango jam is tasty, I had made last year. Yours looks so good.
What a wonderful recipe! Loved your tips and tricks, very well explained. Will surely try it out. Thanks 😉
Lovely texture and color Freda 🙂 Love the way you have patiently explained every step and trick to make the perfect homemade jam!! Beautiful share!!
Delicious mango jam.. there are so many goodies to be tried out with the king of fruits.
Nothing can beat the pleasure of having home-made jam..and this 3 ingredient mango jam looks pure bliss .. wonderful photographs !!!
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.
Wow Freda mango jam looks so perfect and yummy. Well explained recipe. Loved it. Now a big no to store bought jam. Lovely share 😊
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.
Lovely share!
Thanks Soniya 🙂
Yummy!!
Thank you ??
You are very talented. Xx
Thanks so much 🙂
Reblogged this on dawn ➽ spitfire's blog© and commented:
NOM-NOM 😀
Thank you so much 🙂
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.
Thanks dear?Yeah it’s call mangada, cardamom sounds good! Hope you get mangoes to make this jam 🙂
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
I’m sure you will soon dear 🙂
Wow! I will surely give this a try. Your blog is awesome. I have just started blogging and you definitely inspire me 🙂
Thank you so much 🙂 appreciate the kind words ?
Yummy!!! Definitely i will try freda!!!
Thanks Supriya 🙂 would love to know how it turns out 🙂
Wow.. They look so good. 🙂
Thanks Priti 🙂
Such a great recipe.
Thanks so much dear 🙂
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.. 🙂
Thanks dear 🙂 I would suggest using fresh mangoes as ready made mango pulp is more watery , you may have different results .
Thanks Freda.. Will work a way out hopefully.. 😉
I’m sure you will come up with some innovation , good luck 🙂
Mango jam s my favorite.. Looks yum
mine too!! Thanks a lot 🙂
That’s really nice..there are loads of mangoes here… Probably I shud try this
Thanks Lina 🙂 yep its too delicious to give this a miss whilst mangoes are in abundance in India,I hope you will try it 🙂
Yes sure