Mango & Lime Jam

It’s always nice when friends show both imagination and an understanding of what you’re about when choosing gifts for you, so I was touched by the gift of a box of 6 fat red-green mangoes as part of an anniversary present last weekend. (Don’t worry, these friends know us both well, the present included a bottle of Port for Pete!)

The variety of mangoes seemed best suited to preserving but, having made a green tomato and raisin chutney only last week, I decided to go for the sweeter option of jam. Lime has a wonderful affinity with mango, I find. So mango and lime jam it was!


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Mango & Lime Jam


  • 1.5 kg mango flesh
  • 1.5 kg sugar
  • 6 limes, juice and zest
  • 1 packet pectin powder


Even with the lime juice, the jam is very sweet. You may want to reduce the sugar by up to a third.
I use a small sharp knife, not a zester, to peel the zest from citrus, so I get virtually all of the zest off each lime. If you’re using one of a zester or grater, which leaves a lot of green behind, you may want to use the zest from more limes.


  • Peel the mangoes and remove as much of the flesh as possible. Roughly dice and weigh. (Adjust the amounts of the other ingredients to match the weight of mango flesh).
  • Mix the mango and sugar in a bowl and leave in the fridge for about an hour (or longer). This helps draw some of the juices out of the mango flesh.
  • Zest and juice the limes.
  • Chop the zest into small pieces.
  • Place all the ingredients into a large pan and bring to the boil.
  • Continue boiling until you achieve a set (either you a jam thermometer or the cold plate wrinkle test to check for this).
  • Bottle into hot sterilised jam jars and sterilised lids.

Note: a few months after I made this jam, we cracked open a jar (in March) and found that the lime has given the jam a really savoury flavour! It works well as a sweet-savoury condiment with cheese and I reckon it’d be nice with popadoms too!

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5 Comments to "Mango & Lime Jam"

  1. Anonymous

    Hi, I live on a mango farm and was given a bag of limes so i googled mango and lime jam and found this recipe. I made the mistake of putting the whole limes in the food prosessor to save time but it made the jam very tangy. I just added more sugar and it taste beautiful. Has a nice sweet and tangy taste to it.

    E. T.

    You actually inspired me to use half the amount of limes and process them as you did πŸ˜ƒ! Last year i made this recipe as it said and the jam was AWESOME!!! Currently there are fewer limes on our tree and i would prefer to add not more than 1 non-organic store-bought lime. So yes thank you for your idea with the food processor!
    Love and blessings,
    E. T. πŸ™πŸ˜‡β€

  2. Kavey

    Hi Anon
    Living on a mango farm sounds like a dream to me!
    I have found that, over time, as the jam has matured, the lime flavour has come through more strongly and given the jam a lovely savoury aspect, though still sweet, of course.
    I think it could work as sweet condiment to savoury food, as well as just a jam.


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