How To Make Mango Marmalade


How To Make Mango Marmalade – You will find out How To Make Mango Marmalade, after all — if you’re making it with your own hands from scratch, and not buying a pre-made mango marmalade from the store. Making Mango Marmalade is pretty simple, and I’m going to show you how in this post. I’ll be using an Instant Pot to make this recipe, but if you don’t have one or don’t have time to wait for it to come to pressure, see my stove-top instructions here.

Simple Mango Marmalade


I’m planning on salmon for dinner tonight, marinated and then either grilled or broiled (depending on the weather). Normally I like to marinate the salmon in an orange marmalade based marinade. I thought I’d try it with a mango marinade this time. The marmalade was so good on its own that I thought I’d offer it. Serve on toast, biscuits, muffins or scones.

  • MAKESabout 2 1/2 cups
  • navel orange, thinly sliced, peel and all , the slices then quartered
  • 1/2 of a large lemon, thinly sliced, peel and all, the slices then quartered
  • 3 cups water
  • 3 cups diced red mangoes (small dice) – I used 3 mangoes
  • 1 cup granulated sugar
  • 1/8 teaspoon salt

In This Recipe

  1. In a medium sauce pan combine the orange slices, lemon slices and water. Bring to a boil and then simmer for about 30 minutes.
  2. Add the diced mango, sugar and salt, bring back up to a simmer and then continue to simmer for about 20 more minutes.
  3. Using a potato masher or similar item, mash the mixture until it’s thick and a little chunky. Cool, refrigerate and enjoy!

Mango Marmalade

Mango Marmalade – everyone loves this small batch mango marmalade.  Mangoes and lemons are the perfect pairing.   Fabulous on your morning toast or bagel!

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Small Batch Preserving or Canning

Sometimes in the winter you need something bright and cheery.  Something that reminds you of sunshine and takes your mind off of the ridiculously cold weather outside.   Most people associate canning and preserving with summer, but it can occur year round.

As a matter of fact, watching the temperature drop is the perfect time to crank up a big pot of boiling water on your stove for water bath canning.  My store had mangoes on sale and this Mango Marmalade from Small-Batch Preserving, sounded like just the thing to cheer up this gloomy, cold day.

I love small batch preserving, with just the two of us, it’s perfect.   It goes much quicker, because you are preparing a smaller amount of ingredients, plus it’s much easier to store and manage your treats.   The above book is a go to, I also regularly use Preserving by the Pint.

Jam vs Preserves vs Jelly vs Marmalade

You might be wondering what the difference between jam, marmalade, jelly and preserves is.  Jam and preserves tend to be used interchangeably.  Preserves have larger chunks of fruits, whereas jams are made from crushed fruit.  Jelly is made from fruit juice.  Marmalade usually refers to a citrus preserve.

This is a marmalade because the mangoes are combined with lemons.  Not just lemon juice, but whole slices of lemon including the rinds.

Now, I’m not going to lie to you.  There is a fair amount of time and work involved in a marmalade, but this one had the least amount that I could find.  You all know, I choose easy every time.

Since this is a small batch, it only takes 2 lemons and 2 mangoes and some sugar.  Easy peasy.  The only hard part of this is time.  You have to boil the lemons first for awhile.  Then you boil the lemons and the mangoes for a while.  Then you add the sugar and boil some more.

After that you are ready to ladle it into your jars and then water bath can them.  Multiple steps, but not a lot of work.

Mango Marmalade

The best part?  It is soooo good!  I’m so glad I chose this for my first marmalade.  It is sweet and tart, but not too tart.  I found a bread pudding recipe that called for slathering the bread with marmalade first and that will definitely be going on my list!

The marmalade is processed in a method called water bath canning – I go into more detail on the steps in Water Bath Canning.   Either of the canning books listed at the beginning of this post will also go into more detail.  I highly recommend getting a good canning book and reading up on it.

Note – this recipe makes about 3 cups – so you could use 3  eight ounce jars or 6 four ounce jars.  Always prepare a jar or two extra just in case your fruit was bigger.

Mango Marmalade

This Mango Marmalade tastes like sunshine in a jar! 



 Prep Time5 minutes

 Cook Time1 hour 10 minutes

 Total Time1 hour 15 minutes



  • 2 lemons very thinly sliced
  • 2 cups water
  • 2 mangoes peeled and thinly sliced
  • 2 cups granulated sugar


  • *Note please refer to specific canning instructions on water bath canning either online or in a book. This is a recipe, not a how-to.
  • Combine lemons and water in medium non reactive pot. Bring to a boil over high heat, cover and reduce heat. Boil gently for 25 minutes, stirring occasionally.
  • Add mangoes to saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
  • Stir in sugar. Return to a boil and boil, rapidly, uncovered until mixture will form a gel (use gel test method of your choice) about 15 minutes, stirring frequently.
  • Ladle in sterilized jars, place lids, and process in a water bath for 10 minutes.


Makes about 3 cups. 


Calories: 60kcal | Carbohydrates: 15g | Sodium: 1mg | Potassium: 28mg | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 7.8mg | Calcium: 4mg | Iron: 0.1mg

Mango Marmalade Recipe

Mango Marmalade
  • Total Time50m
  • Prep Time30 m
  • Calories234

If you are a veg fan of mangoes then you would love to try this delectable marmalade recipe! Mango Marmalade is a super-easy and quick recipe which is prepared with the goodness of raw mango, roasted almonds and sugar. The pulpy and smooth mango dish is a healthy jam which can be served at breakfast with toast or plain bread. Mango is a summer fruit and thus, this marmalade can be made during the summer season to relish the sweet, tangy & refreshing taste of the fruit. One good thing about this recipe is that you can even store it in an air-tight container and use it later. The flavours of this mouth-watering recipe will definitely be a treat for your taste buds. You can even use this marmalade for cakes and cupcakes. It is a must-try for all the mango lovers! Serve it to your loved ones and enjoy!

Ingredients of Mango Marmalade

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  • 4 raw mango
  • 50 gm almonds
  • 5 cup cold water
  • 1 cup sugar
  • 2 cup lemon juice

How to make Mango Marmalade

  • Step 1To prepare this delectable marmalade recipe, wash the mangoes and soak them in plenty of cold water, cover them for about 2-3 hours. Drain and dry the mangoes and leave aside for about 20-30 minutes.
  • Step 2Now, grate or mash the mangoes and keep it aside in a large bowl. Heat a saucepan over medium flame and add sugar, mangoes, lemon juice and bring to a boil.
  • Step 3On the other hand, heat another pan over medium flame and roast the almonds in it. Once the almonds are roasted, remove from the heat and grate them.
  • Step 4Once the mangoes boil, reduce the heat and simmer it for an hour to get the desired consistency. After getting the desired consistency, add almonds and stir well for 10 more minutes.
  • Step 5Remove it from heat and allow it to come to the room temperature. Your Mango Marmalade is ready. You can even store it in an air-tight container.

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