Vanilla Mango Preserves Recipe

Bursting with intense mango flavor, these preserves are laced with vanilla bean to make them extra special. If you have a mango tree or know someone who does, this recipe is a great way to help use them up!

Course Breakfast, Brunch, Condiments

Cuisine American

Keyword Mango Preserves

Prep Time 20

Cook Time 40

Servings servings

Calories 69kcal

Author Faith Gorsky

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

US Customary - Metric

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