Maple Mango Jam

Breakfast and Brunch / Fruit

Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 6 fresh, ripe Ataulfo mangoes, washed, peeled, and sliced
  • 2 1/4 cups fine maple sugar
  • 1 lemon, juiced


  1. In a saucepan, combine the mangoes, maple sugar, and lemon juice.
  2. Bring to a simmer. Remove from heat and leave to macerate in the fridge overnight.
  3. The next day, bring to a boil for 15 minutes*.
  4. Mix with an electric mixer and put into sterilized jars.

YIELD: 4 jars


STORAGE: Keeps in a dark place for several months. Once opened, store in the fridge.

* Tip to see if the jam is ready: In the fridge or a cool place, put a drop of the cooked jam on a plate. It should set slightly.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Roland Del Monte

Pastry chef and ice cream maker

Breakfast and Brunch Recipes

Fruit Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.