Vanilla Mango Preserves
Prep time: 
Cook time: 
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Yield: About 5 cups/2½ pints
This Vanilla Mango Preserves recipe takes just an hour to make; it’s a delicious tropical twist on your favorite fruity jam and a great way to spiffy up your morning toast.
  • 2 kg (4.4 lbs) ripe mangos (see Note)
  • 2 cups (400 g) sugar
  • 1 cup (240 ml) water
  • 1 pinch sea salt
  • 1½ tablespoons fresh lemon juice
  • ½ tablespoon vanilla bean paste (or the scrapings from 1 vanilla bean)
  1. Peel, pit, and coarsely chop the mangos.
  2. Put the sugar, water, salt, and lemon juice in a 5-quart pot over medium heat. Bring to a boil, and continue boiling until it reaches 270F.
  3. Stir in the chopped mango, bring back up to a boil, and continue cooking until it reaches 220F, about 15 to 20 minutes, stirring occasionally. (Turn the heat down as necessary so it doesn’t scorch on the bottom.)
  4. Turn off the heat and stir in the vanilla.
  5. Transfer the preserves to sterile jars; the jars should be preserved through canning or stored in the refrigerator.
Mangos: Weigh the mangos whole, before peeling and pitting them. I used Champagne mangos (also called Ataulfo mangos), but Alphonso mangos would also be great.
Recipe by An Edible Mosaic™ at