Easy homemade mango jam recipe is a preservative free homemade mango preserve recipe. With just 2 ingredients we can make delicious no pectin mango jam. This mango jam is known as mango halwa or mangaad in Goa. This is a must try mango recipe in the summer season. This is a dairy free gluten free canned fruit preserve recipe.
In Goa, mango mangaad or mangada is prepared in almost every home during the mango season. Sometimes, lot of batches of this jam is made and distributed to relatives and friends too. My mom used to send a jar of this homemade mango preserve to my Bangalore home too. In childhood, I used to have this jam with chapatis or pav and sometimes a mango jam sandwich.
Let us see the ingredients used in making best mango jam recipe:
- Mango: Use fresh, ripe mangoes, preferably Goan Musraad variety. However, if the Musraad variety is not available you can make this jam with any type of mango which does not have strings.
- Sugar: Use regular sugar in making the jam. You can also use organic sugar or brown sugar.
How to make homemade mango jam?
- Wash the mangoes. Discard the peel and seed(pit).
- Cut the mangoes into small pieces and add it to a blender to make puree.
- Heat a heavy bottomed utensil.
- Pour the mango pulp in it. Keep the flame low and stir occasionally.
- After some time, the pulp will start bubbling. Stir it occasionally till it starts thickening.
- Add powdered sugar and keep stirring for 10-15 more minutes.
- The jam is done when it starts leaving the sides of the utensil.
- Switch off the heat and let the mango jam cool down.
- Transfer the jam in airtight jar and store in cool dry place or in refrigerator.
This home-made mango halwa stays fresh for several days. Just keep it in refrigerator. You can spoon it out every day but make sure not to insert your fingers into this. It might get spoiled due to the bacteria transferred from our hands to the jam jar.
You might also like this other jam recipes like:
Also try other preserves like Goan raw mango sweet and spicy chutney, Goan star fruit chutney
How to serve Goan mango halwa?
You can serve mango halwa with slice bread or with Indian bread like rotis, chapatis or phulkas. It can also be used as dessert topping. Try having it by topping it on vanilla ice-cream or mango ice-cream.
Notes to keep in mind while making Goan mango halwa:
- Remember to keep the gas on low flame.
- You may increase/decrease the quantity of sugar depending on the sweetness of mangoes.
- After adding sugar keep on stirring to avoid sticking to the base.
- 1 teaspoon lemon juice maybe added.
No Pectin, Preservative Free Mango Jam
Ingredients
- 5 big ripe mangoes preferably "Goan Musarad mango"
- 8-10 tablespoon sugar powdered
Instructions
- Wash the mangoes. Discard the peel and seed (pit).
- Cut the mangoes into small pieces and add it to a blender to make puree.
- Heat a heavy bottomed utensil.
- Pour the mango pulp in it. Keep the flame low and stir occasionally.
- After some time, the pulp will start bubbling. Stir it occasionally till it starts thickening.
- Add powdered sugar and keep stirring for 10-15 more minutes.
- The jam is done when it starts leaving the sides of the utensil.
- Switch off the heat and let the mango jam cool down.
- Transfer the jam in airtight jar and store in cool dry place or in refrigerator.
Video
Notes
- Remember to keep the gas on low flame.
- You may increase/decrease the quantity of sugar depending on the sweetness of mangoes.
- After adding sugar keep on stirring to avoid sticking to the base.
- 1 teaspoon lemon juice maybe added.
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Note: The post was originally published on 23 June 2017 and is re-published.
Hi Raksha,
Can we replace the sugar with Jaggery?
I think you can, but I did not try