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Mango jam [refined sugar free]

Mango jam in bowls.
The transformation – mango jam (on the left) versus fresh chopped mango (on the right).

I have been making this mango jam for nearly a year now and every time I post a photo of it on Instagram, I always get the most positive comments – so I thought it was high time I shared the recipe.

This mango jam is actually really easy to make, with the recipe being a riff on the awesome berry cherry jam recipe I already have here on the blog.

But there is something purely decadent about eating this beautifully tropical, sunny-coloured jam which makes it deserving of its own post. Mango jams are, I guess, a little unusual in that it’s not the typical kind of fruit jam you would find at the shops. But once you taste it, you will be wondering why you haven’t made it previously.

Do I need fresh mango to make this mango jam?

Yes, fresh mango is best. In summer here in Australia, we can buy beautiful Australian mangoes by the tray which lends itself perfectly to making jam out of those mangoes that start looking a little too soft to eat. The Australian mango season lasts from about September to March and there are several varieties of mango grown here, which come from the Northern Territory, Western Australia, Queensland and northern New South Wales. I love them all although will admit that Kensington Pride is my favourite. If you have ever dreamed of perfectly yellow, ripe, gorgeous smelling summer fruit, this is it.

That said, if you can’t lay your hands on fresh mangoes (and I know from our travels that the mangoes grown overseas are not nearly as lovely – they seem to be either underripe or overripe and their taste is different, or they are prohibitively expensive – and so you wouldn’t dream of making them into jam if you can just enjoy them fresh), try using frozen chunks of mango. You may need to try a few brands until you find one which offers the best natural sweetness and colour (a lot of the brands in my experience offer very pale underripe mango which is not nearly as flavourful as the real thing).

Or, if you do get a lot of mangoes during summer, remember to cut up some and store them in your freezer for winter! That way, you can always make mango jam year round.

Mango jam in jars.
Mango jam (in the front), as well as my awesome berry cherry jam and homemade Nutella.

How do I eat my mango jam?

Well, obviously, you can eat it on a toast but there are also other ways to enjoy this delicious jam. How about:

I have also made this mango jam into little Christmas gifts for our kids’ preschool teachers last year (see image below) which was very popular. This is such a versatile recipe and I am sure you will use it a lot, once you make it, like we do (that is, if you can stop yourself from eating it out of the jar!).

Mango jam in jars.

Ok, convinced – what else do I need to make this jam?

Apart from mangoes, this recipe uses:

  • natural sweetener (I use the Raw Earth stevia and monkfruit sweetener which is fabulous) to keep the calories down
  • lemon juice for a bit of acidity
  • cinnamon powder to highlight mango’s fruity flavour (I swear by this little trick, also try it sometimes in a milkshake)
  • tapioca powder as a natural way to thicken the fruit mixture and make it into a jam (look for one without preservatives)

See? Super easy. I make the recipe in the microwave, in a large glass mixing bowl (Pyrex is perfect) and it comes together in about 10 minutes. I have been known to make three different jams in one morning while the kids are playing after breakfast, for the next day. It’s honestly super quick and easy and once you make it a couple of times, you won’t even need to look at the recipe.

I also love this recipe because it helps use up fruit that you might otherwise throw out – and I am always trying to use up what we have and throw out as little as possible.

Mango jam in bowls.
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5 from 7 votes

Mango jam [refined sugar free]

Author Katerina | Once a Foodie


  • 250 g mango flesh (about 2 large mangoes), chopped into bite sized pieces
  • 1 tbsp stevia and monkfruit sweetener (I use this one)
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/2 tbsp tapioca flour (try to look for an all natural one, with no preservatives)


  • Place all the ingredients, apart from the tapioca flour, into a large Pyrex glass mixing bowl and stir until just combined.
  • Microwave on 90% power for 2 minutes 50 seconds.
  • Take the bowl out of the microwave, mash the mixture lightly with a fork (mango flesh is pretty soft and there should not be any large pieces if you start with bite sized pieces) and add the tapioca flour. Mix until just combined.
  • Place the bowl back in the microwave and microwave on 90% power for 2 minutes 30 seconds.
  • Take the bowl out carefully (it will be hot) and check if any larger bits of mango need mashing up. Let the jam cool down.
  • When cool enough to handle, pour the jam mixture into a clean glass jar, and let cool down completely (without a lid) on the kitchen bench. When completely cool, cover the jam jar tightly with a lid and store in your fridge. It should last at least 2 weeks.


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