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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.

Ingredients

  • 8 or 9 mangoes, peeled and seeded
  • 1/4 cup sugar
  • 2 cups water
  • lemon juice * See Note Below

Instructions

  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.

Add the lemon juice directly to the jars before packing mangoes.  Add 1/4 cup of lemon juice to quarts, and 2 tablespoons of lemon juice to pints.

This recipe has not specifically been tested by the USDA.  Canning is always "at your own risk" but that's especially so when using untested canning recipes.  Use your best judgment here, and realize you are responsible for your own safety when using untested canning recipes.