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  • Writer's pictureSharmila Ribeiro

Mangada or Goan Mango Jam

For years I swore I would never make jams and jellies thinking they were too much. But having tasted the difference (compared to commercial jam) coupled with the fact that you know the ingredients you are using and you can recycle the bottles year after year… I’m a convert :). I now make jam every season - orange marmalade, strawberry jam, guava jelly and mango jam and can quickly convert any over-ripe or extra fruit into jam at a pinch. We do not eat much jam, and the bottles I make of each type last us till the next season.

Goan Mangada (pronounced mangaad) is usually made with a special variety of mangoes found only in Goa called Monserrate (musarat in Konkani), that have a rosy hue and result in a dense flavourful jam. I made this from a batch of ripe Banganapalli mangoes and it turned out delicious. I’m calling this batch Madras Mangada😍 and you must make it before mango season ends.

The recipe is from my mother (who turned 90 last week, bless her), and I got it via the phone. It was, fortunately, a simple one. She said, “For each cup of mango pulp (not purée) use 1/2 cup of sugar. Mash the mangoes before cooking. Cook till it leaves the sides”. But read on, for a formal recipe :)


4 cups mashed mango (from around 2.5 kg of banganapali)

2 cups sugar

Juice of one lime, if the mangoes are overly sweet (optional)


1. Chop the mango into pieces, mash well with a potato masher and measure into cups.

2. Mix the mango with 2 cups sugar and place in a deep pan or kadai.

3. Cook on medium-low heat in a deep pan, using a long wooden spoon. The jam gets bubbling hot, so please be careful. This will take half hour or more depending on the type of mangoes.

4. The Mangada is done when it’s thick enough to spread on bread and doesn’t run off the spoon. While stirring, it should leave the bottom and sides (doesn’t cling). It should have a nice sheen on top.

5. Cool and then spoon into a sterilised glass jam jar, preferably recycled J

Note: This jam has texture as is traditional, but for a smooth jam, purée the mango to start with.

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