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Recipe for Canning Mango at Home

Canning Mango

Take any fresh or frozen mango and turn it into shelf-stable home canned mango.


  • 8 or 9 mangoes, peeled and seeded
  • 1/4 cup sugar
  • 2 cups water
  • 6 Tbsp lemon juice


  1. Slice the peeled and seeded mango into chunks or leave them in large halves.  Pack the mango into mason jars, leaving 1/2 inch headspace.  

  2. Add 1/4 cup of lemon juice to each quart or 2 Tbsp of lemon juice to each pint to ensure proper acidity.  Set the jars aside and while you make a canning syrup.

  3. Bring sugar and water to a boil on the stovetop.  Stir to dissolve the sugar.  

  4. Pour the boiling syrup over the mangoes in canning jars.  Remove air bubbles with a plastic utensil.  Seal the jars with 2 part lids.

  5. Process in a water bath canner.  Process times are 15 minutes for pints and half pints, and 20 minutes for quarts.  

Recipe Notes

Pint jars hold 3 diced mangoes, and a quart will hold either 6 diced mangoes or 5 halved mangoes.

This recipe yields enough syrup and mango for 3 pints, or 1 quart and 1 pint.  Double or triple this recipe as needed to deal with larger volumes of mango.