Easy Homemade Mango Jam with Passion Fruit + Mango Fruit Leather Recipe
Hey foodies! Let me spill the tea—my friend dropped off a GIANT mango last week, and I was like, “How to make this not just mango slices?” Then I remembered I had passion fruit hiding in the fridge! Result? This dreamy mango jam that’s sweet, tangy, and perfect on toast. Plus, I turned the leftover jam into mango fruit leather—so chewy and addictive, you’ll eat it by the strip! Let’s get into how I did it (no fancy tools needed, promise).
Ingredients You’ll Need (Makes ~2 cups jam + enough for fruit leather)
- 1 large ripe mango (500g+—the riper, the sweeter! I used a yellow-orange one)
- 3 passion fruits (halved, pulp scooped out—keep the seeds for texture, or strain if you want smooth jam)
- 105g rock sugar (or regular sugar; adjust based on sweetness preference—I prefer less sugar, but 105g is perfect)
How to Make the Mango Jam (Step-by-Step)
First, let’s prep the mango & passion fruit. This part is so satisfying—crunchy mango chunks turning into silky jam! Here’s my routine:
Peel the mango, pit it, and chop into 1-inch cubes. Pro tip: If the mango is ripe, the skin should slide off easily!
Blend the mango chunks in a food processor until it’s a smooth puree. If you don’t have a food processor, use a blender—just pulse until creamy, not watery.
Pour the mango puree into a heavy-bottomed pot. Then, scoop the passion fruit pulp (with seeds if you kept them) into the blender, add a splash of water if needed, and blend again to make a smooth pulp.
Strain the passion fruit pulp through a fine sieve if you want seedless jam (those tiny seeds are actually good for you, but I know some hate texture). If you’re keeping seeds, skip straining!
Mix the mango puree and passion fruit pulp in the pot. Stir in the sugar until it dissolves. If the sugar doesn’t melt right away, heat on low until it does (don’t rush this part—burning sugar = bitter jam!)
Cook over medium-low heat, stirring occasionally. Bring to a simmer, then turn down to low and let it cook for 45-50 minutes. The key is patience here—don’t rush to high heat!
After 45 minutes, test if it’s ready: take a spoon and scoop some jam. If it “clings” to the spoon and doesn’t drip off, you’re close! The jam should thicken enough to coat the back of a spoon.
For the final check: Run a spatula along the bottom of the pot. If the jam doesn’t spread immediately and stays thick, you’re done! The “scrape test”—no spreading = jam success!
While the jam is still hot, spoon it into sterilized jars (I boiled mine for 5 mins). Let it cool slightly, then screw on the lids. Pro move: Turn jars upside down for 10 mins to sterilize the lids from the inside!
Bonus: Making Mango Fruit Leather (From Leftover Jam)
Since I only had 2 jars, I had extra jam left—so I made fruit leather! It’s like a portable, chewy snack. Here’s how:
Spread the leftover jam on a non-stick baking sheet. Try to make it 1-2mm thick (too thick = takes forever to dry!). Use a spatula to smooth it out evenly—no lumps allowed!
Pop the baking sheet into the oven preheated to 100°C (212°F). Set a timer for 60 minutes—don’t open the oven, or it’ll dry unevenly!
After 60 mins, check if it’s dry but not brittle. The surface should feel slightly tacky but not sticky to the touch. If it’s still soft, bake 10 more mins.
Let it cool completely, then peel off the leather. For easier rolling, wet your fingers slightly to avoid sticking.
Roll it tightly like a cinnamon roll, then slice into strips. Store in an airtight container—this stuff disappears in a week!
Look at that glossy jam! The passion fruit gives it that pretty purple hue, and the mango adds brightness. Perfect on a plain bagel with cream cheese, too.
Pro Tips to Avoid Failures
- Oven Hack: Every oven runs hot! If your fruit leather is sticky, lower to 90°C and bake 15 more mins. Mine took 65 mins total.
- Passion Fruit Seeds: Keep ’em! They add fiber and a tiny “pop” of flavor. If you hate seeds, strain the pulp through cheesecloth.
- Jam Storage: Kept in the fridge, this jam lasts 2 weeks. Freeze extra jars for 3 months—defrost in the fridge overnight.
- Texture Fix: If your jam is too runny, simmer longer until it coats the back of a spoon. If too thick, add 2 tbsp water and stir.
This mango jam is so good, I might make it again next week! The fruit leather? My go-to snack now—no more buying store-bought rolls. Let me know if you try it—I’d love to see your creations! Tag me on Instagram @[username] so I can cheer you on. Happy cooking, foodie friends! 🍯
Enjoying your homemade jam & fruit leather? Share a pic—I’m already salivating!
