Mango Jam

This simple mango sauce from ice cream genius Jeni Britton Bauer is made by cooking pureed mango with sugar and just a touch of lemon juice. It's delicious drizzled over ice cream, cake or yogurt.

Slideshow: Jam Recipes
  • Total Time:
  • Servings: Makes 2 cups
KEY: Barbecue/Cookout, Easter, Kids' Party, Mother's Day, Ice Cream & Sorbet, Sauces & Condiments, Fast, Gluten-Free, Make Ahead, Vegetarian, Afternoon Tea, Breakfast

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  • 2 ripe mangoes—peeled, cut off the pit and cut into 1/2-inch pieces
  • 2/3 cup sugar
  • 1 tablespoon fresh lemon juice

How to make this recipe

  1. In a food processor, puree the mangoes; scrape into a saucepan. Add the sugar and lemon juice and bring to a boil. Cover partially and cook over moderate heat, stirring to dissolve the sugar, 5 minutes. Transfer to a bowl and let cool to room temperature.

Make Ahead

The jam can be refrigerated for up to 1 week.

Serve With

Ice cream.

Contributed By Published May 2014

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455212 recipes/mango-jam 2014-04-07 Jeni Britton-Bauer barbecue-cookout|easter|kids-party|mothers-day|ice-cream-and-sorbet|sauces-and-condiments|fast|gluten-free|make-ahead|vegetarian|afternoon-tea|breakfast may-2014 recipes,mango-jam 455212