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.
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).
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?
- 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)
- Peel, pit, and coarsely chop the mangos.
- 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.
- 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.)
- Turn off the heat and stir in the vanilla.
- Transfer the preserves to sterile jars; the jars should be preserved through canning or stored in the refrigerator.
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 
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