Mango Butter (Mango Fruit Spread)

Processing: Boiling Water Canner 10 minutes
Storage: 12 months+
Yield: 13 cups per batch
Fresh West Australian mangoes, slowly simmered with sugar and lemon juice to make a thick fruit spread. Serve this delicious mango spread atop hot toast, or add to baked goods. This will surely become a household favourite!   


4kg (8.8lb) whole ripe mangoes
2 cups lemon juice
2 cups orange juice
2 cups water
6-8 cups white sugar (approx)
Prepare mangoes.
Wash, peel and dice mango flesh. Place chopped mango flesh into a large, heavy-based pot. Repeat with the remaining mangoes. You can discard the skin and seeds, or simmer these with a few cups of water afterwards, to make juice for mango jelly.  
Make mango puree.
Combine the diced mangoes, lemon juice and orange juice in your large heavy-based pot. Bring to a boil then boil gently for 10 minutes, then reduce heat and simmer for approximately 25-35 minutes or until most of the liquid has evaporated. Puree mango.
Cook further to make mango butter.
Measure the mango puree, adding 3/4 cup sugar per 1 cup of puree. Heat gently, stirring occasionally, until sugar has dissolved. Bring to a boil and boil gently for about 20-30 minutes, until as thick as possible.
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.

Ladle hot mango butter into hot jars.
Ladle your hot fruit spread into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims with damp paper towel and seal.  

Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.


  • Add 1/4 cup (or to taste) of passionfruit pulp;
  • Replace water with pineapple juice;
  • Add a spice - ie chilli, mint,
  • Add some zest - lemon, lime and/or orange;
  • Add some ginger (fresh or dried);
  • Adults-only: add 3tbsp of lemon or orange liqueur, or rum;
  • Try mango, almond liqueur and lime juice;
  • Try mango, basil and champagne;
  • Try mango, black pepper, lemon zest, mint and passionfruit.

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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