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Tahitian Mango Jam

Tahitian Mango Jam

Tahitian Mango Jam – the perfect way to use up ripe mangoes. Sweet, tropical and delicious with just a hint of vanilla.
Course Jam
Cuisine Tahitian
Author Manuela Zangara


  • 650 gms – 23 oz. about 2 mangoes (weighed with the seed)
  • 400 gms – 2 cups granulated sugar
  • 1 tsp vanilla extract
  • Juice of ½ a lime or lemon


  1. Cube the mangoes and put it, together with the seeds, in a bowl.
  2. Add the sugar and lime juice. Mix and refrigerate for 3 hours.
  3. Then, cook, stirring, for about 20 to 30 minutes or until thick.
  4. After 15 minutes, add the vanilla extract.
  5. While the jam is cooking, put a small plate in the freezer.
  6. After 20 minutes, when the jam appears like it is beginning to gel, put the fire off.
  7. Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.
  8. Blend the jam with a hand blender and store it in sterilised jars.