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This vanilla mango preserves recipe is a delicious tropical twist on your favorite fruity jam, and a fun way to spiffy up your morning toast, yogurt, or oatmeal. It’s easy to make in just 1 hour, and a great way to preserve mangos!

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 and neighbor 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 mango 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).
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!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Ripe mangos – I used Champagne mangos (aka Ataulfo mangos), but if you have access to Alphonso mangos by all means use them.
- Sugar – Use granulated white sugar here.
- Water – To help create a jammy consistency.
- Salt – Salt is a natural flavor enhancer; it intensifies the ripe mango flavor.
- Fresh lemon juice – Adds acidity for balance, and helps the preserves set.
- Vanilla bean paste – Or the scrapings from 1 vanilla bean.
Step-by-Step Instructions
- Prep the mangos. Peel, pit, and coarsely chop the mangos.
- Make the sugar syrup. 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.
- Cook the mango. 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.)
- Add the vanilla. Turn off the heat and stir in the vanilla.
- Transfer to jars. Transfer the preserves to sterile jars; the jars should be preserved through canning or stored in the refrigerator.
Storage
Homemade mango preserves will keep for up to 1 month stored in a covered glass jar in the fridge.
What Do You Do With Mango Jam?
These preserves are fabulous on toast (tip: try them on buttered sourdough toast!), but are also pretty versatile. To name just a few ideas, you can use them to:
- Make grown-up pb&j.
- Top oatmeal, yogurt, pancakes, or waffles, or 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 between the layers of cake instead of frosting. Or serve this fruity sauce on top of angel food cake.
What’s your favorite way to use up fresh mangos in season?
Pro Tips
- We don’t add pectin to this recipe. Instead, because mango is a low-acid fruit, we use a bit of fresh lemon juice to help the preserves set.
- Don’t be tempted to reduce the sugar here. Just like the fresh lemon juice, sugar helps us achieve the right texture.
Frequently Asked Questions
The main difference is texture. Mango jam is typically cooked until mostly smooth. On the other hand, mango preserves usually contain larger chunks of mango in a syrup or jam base.
While both of these fruity sauces have a base of mango, they taste quite different. Preserves are typically sweet, with a flavor that’s similar to jam. And chutney frequently has a sweet, tangy, and savory flavor profile, sometimes with the addition of chili peppers for spicy heat. (Check out my sweet and spicy Indian mango chutney recipe!)
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Vanilla Mango Preserves Recipe
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Ingredients
- 4.4 pounds ripe mangos see Notes
- 2 cups sugar
- 1 cup water
- 1/8 teaspoon sea salt
- 1 1/2 tablespoons fresh lemon juice
- 1/2 tablespoon vanilla bean paste or the scrapings from 1 vanilla bean
Instructions
- Prep the mangos. Peel, pit, and coarsely chop the mangos.
- Make the sugar syrup. 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.
- Cook the mangos. 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.)
- Add the vanilla. Turn off the heat and stir in the vanilla.
- Transfer to jars. 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.
- Recipe Yield and Serving Size: This recipe makes about 5 cups of preserves or 40 (2-tablespoon) servings.
- Storage: Homemade mango preserves will keep for up to 1 month stored in a covered glass jar in the fridge.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on June 10, 2016 and updated on June 1, 2025.

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
How long do you processes them in the canner for?
Candis, I processed them for 10 minutes in a boiling water bath canner.
These preserves look incredible, Faith! I so want to use these as a topper for pancakes or waffles – yum!
You lucky girl, all of those mangoes!! What a wonderful idea to make preserves and the combination of flavors is perfection!
Yum! I would dollop this preserves on everything!! Just need to get my hands on fresh mangoes.
Perfect with pancakes or French toast!
Cheers,
Rosa