Mango Habanero Jam

Like to get your spicy fix first thing in the morning? Mango habanero jam is a perfect condiment for just that. Use it on your morning toast for a most certain pick-me-up. But don’t stop there. This spicy jam pairs well with all sorts of things — from pork (and other grilled meats) to rice pudding. Or even turn that vanilla ice cream into something much more exotic with a side of this sweet.

Mango Habanero Jam
Mango habanero jam over toast

This fruit pairing just works so well. The spiciness of the cooked habanero peppers don’t overpower the mangoes fruity flavor. Instead, that habanero sweetness actually complements it and that double-whammy of sweetness balances perfectly with the spiciness.

On that spiciness, it’s bold. Habanero peppers are extra-hot chilies (100,000 to 350,000 SHU.) That said, the dilution of the pepper into the jam does temper that spiciness somewhat. Still, if there’s concern take a look at this spicy red pepper jam instead. It’s nowhere near as hot (and you can control the peppers used.)

Our recipe below is for a “eat-it-in-a-week” batch. Quick and easy – no jar sterilization. But mango habanero jam also works well stored for prolong periods. Just follow proper sterilization instructions to prep your jars and use airtight seals as instructed.

Mango habanero jam
Mango habanero jam, close-up
Mango Habanero Jam

Mango Habanero Jam

4.41 from 30 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Condiment
Servings 16 servings
Calories 65 kcal


  • 2 mangoes
  • 1 habanero pepper seeds removed and finely chopped
  • 1 cup sugar
  • 3/4 cup water
  • 2 tablespoons fresh lime juice approximately the juice of one lime


  • Peel the mangoes with a sharp paring knife, then remove the stones and cut the flesh into cubes.
  • Place the cubed mango and all of the other ingredients into a heavy bottom saucepan (or a jam pan if you have one.)
  • Simmer for 30 minutes, then allow the jam to cool for 20 minutes.
  • Transfer the jam into a small tub or jar. Serve immediately.


Note: This is for a batch of “eat in a week” mango habanero jam. If you’re looking to store the jam for extended periods, please sterilize your jars prior and use airtight seals. Properly prepped jars can keep this jam for up to six months.


Calories: 65kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 48mgFiber: 1gSugar: 16gVitamin A: 287IUVitamin C: 11mgCalcium: 4mgIron: 1mg
Keyword Habanero Pepper
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on April 29, 2021 to include new content.
4.41 from 30 votes (30 ratings without comment)
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My jam did not thicken, is it supposed to be runny?
What can I do to make it like jam?


Does the simmering for 30 minutes break down the mango and the pepper? I see it says to cube the mango, but it doesn’t say anything about the pepper, just to take the seeds out. Do you just put 2 halves in the pan or should it be minced?