While my passion fruit jam is perfect for anyone who loves that bold, citrusy tartness, this Mango Passion Fruit Jam is a little softer around the edges. The mango adds a velvety sweetness that mellows out the sharpness of the passion fruit, creating a jam that’s tropical, bright, and just sweet enough.
If you adore passion fruit but want something a touch more mellow then this is the jam for you. And if you’re as passion fruit–obsessed as I am, don’t miss my Passion Fruit Mousse—it’s another Brazilian favorite you’ll fall in love with.
🥭 Ingredients, Substitutions & Where to Find Them
This jam couldn’t be simpler—it’s made with just five ingredients:
- Ripe mango – Use a juicy mango like Ataulfo, Kent, or Haden. The sweeter the mango, the richer the jam. You can also use frozen mango if you prefer.
- Passion fruit pulp – I use frozen pulp from brazilianmarket.ca (with seeds for texture, but seedless works too). If you find fresh passion fruits, scoop out the pulp and use it here.
- Water – Helps soften the mango into a purée.
- Lemon juice – Balances the sweetness and helps the jam set.
- Sugar – Just enough to sweeten without overpowering the tropical flavor.
📈 Can I Double the Recipe?
Absolutely! This is a perfect small-batch jam, but you can double, triple, or even quadruple it. Just remember: larger batches might take a bit longer to cook, so keep checking the consistency.
⚠️ Common Mistakes
The biggest challenge is getting the consistency just right. ✅ Tip: Always remove the pot from the heat while doing the cold plate test. If the jam isn’t set, return it to the heat for a few more minutes—don’t just keep it bubbling the whole time.
🏠 How to Store
I never bother with canning mine. I make small batches, spoon the jam into a glass jar, cover it, and keep it in the fridge. We finish it within 2–3 weeks easily.
If you want to can your jam for longer storage or for gifting, here’s a trusted Martha Stewart guide on canning jams and preserves.
🍞 How to Serve
This jam is sunshine in a jar. I love it on buttery toast or warm baguette, but it’s also heavenly:
- Swirled into Greek yogurt or coconut yogurt
- Layered with cheesecake or pavlova
- As a glaze for pound cake or even roast chicken (yes, really!)
- Paired with soft cheeses like brie or cream cheese for a tropical appetizer
Mango and Passion Fruit Jam
Ingredients
- 250 g passion fruit pulp fresh or frozen, with or without seeds
- 1 ripe mango peeled and cut into chunks
- ¼ cup water
- ½ tablespoon freshly squeezed lemon juice
- 200 g sugar
Instructions
- Place a small plate in the freezer before you start cooking—you’ll use this to check when the jam is set.
- Cook the mango: Peel the mango, remove the pit, and cut the flesh into medium chunks. Add the mango and water to a medium saucepan. Cook over low heat for 15 minutes, stirring and gently mashing the pieces until the mango becomes a soft purée. (if using frozen mango, there is no need to thaw)¼ cup water, 1 ripe mango
- Add passion fruit: Add the passion fruit pulp straight from the packet (no need to thaw) or scoop fresh pulp into the pot. Stir in the sugar and lemon juice.½ tablespoon freshly squeezed lemon juice, 200 g sugar, 250 g passion fruit pulp
- Simmer: Keep the heat low and let the jam cook gently for 25 minutes, stirring every so often so it doesn’t stick.
- Test for doneness (cold plate test):-Take the pot off the heat.-Spoon a bit of jam onto the cold plate from the freezer. Wait 30 seconds.-Push the jam gently with your finger—if it holds its shape and doesn’t run off the plate, it’s ready.-If it’s still runny, return the pot to the heat for a few more minutes and test again.
- Skim & jar: While cooking, skim off any foam on top to keep the jam clear. Once done, pour the hot jam into a clean jar.
- Cool & store: Let the jam cool completely, then cover and refrigerate.
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