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Home » Type » Sauces and Condiments » Jams » Vanilla Mango Preserves

Vanilla Mango Preserves

June 10, 2016 by Faith 7 Comments

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.

Vanilla Mango Preserves 1

So apparently mangos are like zucchini. When they’re in season, anyone with a tree will do just about anything to use them up.

A friend of ours dropped off two pretty big boxes of mangos in less than a week, knowing they’re one of my favorites. It was such a sweet gesture that left us eating mangos hand-over-fist, and yet we still weren’t able to keep up with those mangos.

In an effort to preserve them for later consumption, I made a double batch of my Easy No-Churn Mango Lassi Frozen Yogurt and tucked it into the freezer. I also made my Mango Lassi Poppy Seed Muffins and gifted them to the same neighbor when he popped by one evening (I don’t think that qualifies as re-gifting, does it? Lol. Maybe more like repurposing).

Vanilla Mango Preserves 2

I did a few other things with those mangos and was actually sad to see the last mango of the group alone in the fridge. But not all that sad because I had whipped up these mango preserves to enjoy once the fresh mangos ran out!

These preserves are fabulous on toast, but are also pretty versatile; use them to:

Make grown-up pb&j.

Top oatmeal, yogurt, pancakes, or waffles or to fill crepes.

Throw together a quick appetizer: top baguette slices with a slice of Manchego cheese or a schmear of mascarpone, a spoonful of these preserves, and a fresh sprig of mint.

Fold into whipped cream to make Mango Fool.

Spread it between the layers of a layer cake instead of frosting.

To name just a few ideas!

What’s your favorite way to use up mangos?

Vanilla Mango Preserves 3

Print
Vanilla Mango Preserves
Prep time:  20 mins
Cook time:  40 mins
Total time:  1 hour
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.
Ingredients
  • 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)
Instructions
  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.
Notes
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.
3.3.3070

Filed Under: Gluten Free, Jams Tagged: Canning, Condiments, Fruit, Homemade Fruit Jams/Jellies/Preserves, Mango, Preserves, Recipes, Sweet Spreads, Vanilla

Comments

  1. Candis says

    July 25, 2021 at 10:06 am

    How long do you processes them in the canner for?

    Reply
    • Faith says

      August 22, 2021 at 7:43 am

      Candis, I processed them for 10 minutes in a boiling water bath canner.

      Reply
  2. Laura | Tutti Dolci says

    June 11, 2016 at 11:08 am

    These preserves look incredible, Faith! I so want to use these as a topper for pancakes or waffles – yum!

    Reply
  3. Marissa says

    June 11, 2016 at 10:35 am

    You lucky girl, all of those mangoes!! What a wonderful idea to make preserves and the combination of flavors is perfection!

    Reply
  4. Kiran @ KiranTarun.com says

    June 10, 2016 at 12:24 pm

    Yum! I would dollop this preserves on everything!! Just need to get my hands on fresh mangoes.

    Reply
  5. Rosa says

    June 10, 2016 at 4:45 am

    Perfect with pancakes or French toast!

    Cheers,

    Rosa

    Reply

Trackbacks

  1. Card Game – July 2016 | That Pink House says:
    August 17, 2016 at 6:41 am

    […] in the summer is the abundance of mangos.  Thanks to friends, I had a bounty to use, so I tackled Vanilla Mango Preserves.  A-mazing.  I heart […]

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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