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Mangaad (Goan Mango Jam)

Mangaad is the Goan name for mango jam. Mangaad is prepared in almost every Goan home during mango season. Mango jam is sweet and delicious. It can be eaten with bread at breakfast, as a snack, or as a dessert topping.
  • Passive
    0 minutes
  • Prep
    10 minutes
  • Cook
    40 minutes
  • Servings
    12 People

Ingredients

  • 4 large Ripe Mangoes
  • 3/4 cup Granulated white sugar
  • 1 tsp Lemon juice
  • Pinch Salt

Instructions

  • 1 Wash the mangoes. (Mostly mussarad mangoes are used to make this jam, but since mussarad are not available here in The US, i have used the ones available here).
  • 2 Remove the pulp and mash the pulp using your hands. (If you want your jam to be of a very smooth consistency, then grind the pulp in a mixer grinder to form a mango puree and then proceed).
  • 3 In a non stick pan, add the pulp along with the lemon juice. Keep on a low flame and allow most of the moisture from the mango pulp to evaporate. (Keep stirring at regular intervals).
  • 4 After about 25 minutes, the pulp gets thicker. Add in the sugar at this stage. (I started adding 1/4 cup sugar, after 2-3 minutes, tasted the mixture , if required more sugar, I added additional 1/2 cup sugar... that's in total a little less than 3/4 cup sugar) Add sugar as per the sweetness you desire and also depends on the sweetness of the mangoes. Add a pinch of salt.
  • 5 Now, the mixture will start getting to thicken. Make sure, from this stage onward keep stirring the mixture continuously.
  • 6 After about 30 minutes, this is how the jam looked like. It had a dropping consistency which means that your jam isn't ready as yet.
  • 7 after 40 minutes , it got the right consistency. The jam should not drop from the spatula.
  • 8 Mangaad is now ready.
  • 9 Store in a glass jar. Enjoy !!! (See recipe notes below).

Recipe Notes

Some people do like using a piece of cinnamon stick during the cooking process for t hat extra flavor. (For the above quantity , you can add 1/2 inch cinnamon stick to the mango pulp and continue with the process).

 

71 Comments

  1. Recipe is perfect except that my mom used cinnamon sticks for that extra special flavour

    1. Thanks Bernice….
      Oh yes, some people make use of a small piece of cinnamon stick while making this jam…. I stored my jam in a glass jar that was being used to store cinnamon sticks !:)

  2. Goa is alive so but yet so close. I recollect my mother preparing jam in Mumbai when I was small

    1. Hi Joaquim…

      That’s nice:)

  3. Thanks for sharing your recipe with us. Going to try it out during summer season.

    1. hi Martha

      You are most welcome:)

  4. Awsum! Brought back childhood memories…

  5. Hi Xanti,

    Thanks for sharing …. brought back such fond and precious memories of my avó (maternal grandmother) …. she would make this and the hard mangaad, which we could slice and eat …. Similarly she would make of jackfruit and plantains …. this was made by her basically to avoid the home grown fruits from going bad ….. as there was plenty to eat …. Those were the days …. Stay Blessed Xanti …..

  6. Hi Xanti…as usual ur recipe was flawless. Thank you for posting. God bless you.

    1. Thnaks for your feedback dear Nisha 🙂 Means alot to me …Thanks again 🙂

      1. Thakx for your tasty mangaad recipe, it was just WOW,

        1. Thank you 🙏

  7. Thanks so much for this awesome delicious mango jam.. I miss Goa more in summers and these mangoes were every day affair.. Thanks once again!!

    1. Hi shruti

      Thanks a lot for the appreciation and for your feedback 🙂

  8. Vow really appreciate the trouble u take to make the jam n write out the recipe

    1. Thanks Carmen 😊thanks so much for the appreciation

  9. Hey Xanti, if I’m using readymade canned mango pulp, how much would I need In this receipe?? This jam really looks good n I’m sure will taste fab at the same time☺️

    1. Hi romani
      about 3-3.5 cups…increase sugar as per sweetness of mangoes.

  10. Thank you it reminded me of my childhood

    1. Thanks Agnes… 🙂

  11. Thanks Xanti for the recipe. What is the name of the mangas you used….you got such a lovely color. I live in Canada and would love to try your recipe.

    1. Hi Cynthia
      I used the Mexican mangoes .

  12. the receipe looks easy to make but this jam cannot be kept for too long as there is no preservatives use right

    1. Usually mangaad was made to keep it for the whole year long … making sure you dry up almost all it’s moisture and cooked for a good amount of time. Usually people use more sugar to keep it stay longer … you can refrigerate it if required (if you plan to store it for a long time )

  13. I will try with this mangoes brought some from Costco

    1. Nice ! Thanks Effa … do share your feedback

  14. Hey Xanti, if I’m using readymade canned mango pulp, how much would I need In this receipe?? This jam looks delicious 😋

    1. Hi romani
      about 3-3.5 cups

  15. Hi Xanti can we use mankurad mangoes

    1. Yes Salome , you may use

  16. I just keyed in goan mango jam recipe n i was so glad you popped up..thanks a ton Xanti.. Your all your recipes turn out great!

    1. Thank you Natalie for your lovely feedback 😊👍🏻Thanks again for the appreciation

  17. Super easy – made the jam and bottled today. 15 mini mango jam jars as a thank you gift to my guests this weekend.

    Next project – mango chutney!

    1. Hi chrisrabel
      Thanks for trying the recipe and sharing your feedback with me 😊

  18. The explanation on recipes are so easy to follow. I always thought that making mango Mangaad was complex. Thank you. Surely going to try it this summer.
    Also should it be made with Alphonso or Payri or any other? Which is your favorite pick?

    1. Thanks Smitha for the appreciation… well in Goä usually mangad is made with mussarad mangoes

  19. Thanks for sharing the recipe. It surely looks so yummy. 😍

    1. Thanks Hutoxi 😊

  20. Hi Xanto , thanks for the recipe , when young my mom made mangada and we sliced and ate as snack any idea how the recipe would be ?

    1. Hi Yvonne
      I have not tried that
      But I see that someone has commented on my mangad post saying that they wud eat them by cutting slices and it was done by adding a lot of sugar , put on greased plate and slice once cooled .

  21. Would you use the same amount of sugar for canned mangoes?

    1. Hi cheiron
      Use sugar as required , as per the sweetness required . Check how sweet the pulp is , then add sugar accordingly .

  22. Yummy mangad! . I make mangad in a similar way but of monserrate mangoes since we get them from our garden.
    Well done Xanti

    1. Nice 👍🏻 thanks Lisette 😊

  23. Amazing Shanti this looks so tempting n yummy . Thanks for sharing the recipe with the exact measurement I think now the jam will turn out right , as the jam I used to prepare turns out too hard or sometimes too watery.

    1. Hi Debra
      Do give it a try and share your feedback 😊

  24. Thanks for sharing the recipe. What if I skip boiling the mango pulp first and add the sugar directly to the pulp and thenstart the cooking process…..? Any difference dear,?

    1. Yes Thelma
      You can do that too …
      I boil the pulp first and reduce it and taste and check sweetness and add sugar as per sweetness desired .

  25. Is it possible to make without any sugar?

    1. Hi carol
      Probably it will not last for too long without sugar
      I have not tried it out without any sugar

  26. I tried making mangad …but mine turned out dark yellow..Xanti can you please tell me what went wrong. ..Thank you in advance.

    1. Hi sherry
      Color depends on the mango pulp color as well
      All mango jam batches will not be same color .

  27. Hi Xanti
    Can I use jaggery instead of sugar to make mangad??

    1. Hi priti
      I have not tried using jaggery …
      Usually jams are made with the fruit and sugar . No idea on jaggery . Idk if it would set like a jam consistency .

  28. Hi Xanti
    I was going to try mangad today could tell me for 28 mangoes how much sugar I would need?
    Thanks

    1. Hi Valencia
      Please add sugar as per your preference and as per the sweetness of the mangoes .

  29. Xanti ur recipe was ausum.but wanted to know which type of mangoes can I use to make this jam…thank.u

    1. Hi Lyra
      If your in Goä use the Mussarad mangoes .

  30. Hi Xanti, can I use canned mango pulp instead of fresh mango pulp.

    1. Yes you can

  31. Hi santi,
    Your recipe of Goan Mangad jam turned out awesome. So tasty ..its the second time I am preparimg it . My children enjoyed it as well as our friends too here in Nigeria West Africa. I prepared it with the local mangoes we get on our tree twice a year . Turned out soooooo good. Reminded me of my childhood days my grandmother use to prepare mangaad in Goa and send for us to Mumbai .

    1. Very happy to hear your feedback … glad to know you prepared the mangaad 😊thanks for your feedback

  32. Can sugar be replaced with Jaggery?

    1. Hi madhura
      Authentically , Sugar is used . No idea on Jaggery as it will completely change the taste of the Goan mango jam

  33. Tried this recipe today. Damn easy, thanks to you! Turned out yummm..!

    1. Thanks for trying the recipe and for sharing your feedback 😊

  34. Your recipe sounds so good, only problem is that the mango varieties we get in Holland don’t even come close in taste and fragrance to the Goan/ indian ones. I’ll try it anyway

    1. Hi tania
      Here in the US, I cook with whatever mangoes are available something close to what we get Back in Goa .

  35. Hi Xanti,
    Can’t go wrong with your recipes! I tried doing Mangaad today and am so pleased I did.

    Thank you so much for sharing all the authentic Goan recipes specially for us Goans away from Goa.

    God Bless!
    Love always!
    Simmi

    1. Hi Simmi
      Thanks for your feedback… yes I developed My website after I moved to the US 5 years back so that Goans in test parts of the world can be able to savor Goan dishes Inspite of being away from Goa which I realized once I moved here to the US.

  36. Hi Xanti. Thanks for the recipe first of all. I just wanted to understand, if I don’t add lime juice to the mango jam, would it spoil even after refrigeration?

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