This Mango Jam is a simple 3-ingredient jam made without pectin. Sweet, tropical, and perfect for toast, yogurt, or desserts.

Scale

2 cups chopped ripe mango

3/4 cup granulated sugar

1 teaspoon lime juice

1. In a saucepan, add chopped mango and sugar.

2. Cook on medium heat while mashing the mango until you get a thick jam-like consistency for 15-20 minutes.

3. Stir in the lime juice. Cook for another 5 minutes.

4. Let the jam cool completely before transferring to a jar. The jam will continue to thicken over the next 24-48 hours.

5. Use the mango jam on buttered bread, mixed into yogurt, and as a topping for ice cream.

Use ripe mango for best sweetness.

Store in refrigerator up to two weeks.

Jam thickens further after cooling.