Dulce de mango.
Dulce de mango.🥭 is a easy Mexican recipe that serves 6. 150 calories per serving. Recipe by Somos del Rancho on YouTube.
Prep: 25 min | Cook: 43 min | Total: 1 hr 23 min
Cost: $5.45 total, $0.91 per serving
Ingredients
- 3 pieces Mango (ripe but not overly sour, peeled and cut into chunks)
- 2 cups Water (for boiling and blending)
- 1 piece Cinnamon Stick (adds warm flavor, remove after boiling)
- 3 pieces Whole Cloves (infuse the cooking liquid, discard after boiling)
- 2 cups Granulated Sugar (adjust to desired sweetness)
- 1 pinch Salt (balances the sweetness)
Instructions
Prepare mangoes
Peel the mangoes, remove the pits and cut the flesh into bite‑size chunks.
Time: PT10M
Boil mangoes with spices
Place the mango chunks in a large pot with 2 cups of water, the cinnamon stick, and the whole cloves. Bring to a boil, then simmer for 10‑15 minutes until the mango is very soft.
Time: PT15M
Temperature: 100°C
Cool slightly
Remove the pot from heat, discard the cinnamon stick and cloves, and let the mixture cool for about 5 minutes.
Time: PT5M
Blend mango mixture
Transfer the warm mango‑water mixture to a blender and blend until completely smooth.
Time: PT5M
Strain the puree
Pour the blended puree through a fine mesh strainer back into a clean pot, using the back of a spoon to press out as much liquid as possible.
Time: PT5M
Add sugar and salt, bring to simmer
Stir in 2 cups of granulated sugar and a pinch of salt. Place the pot over medium heat and bring the mixture to a gentle simmer.
Time: PT2M
Temperature: 90°C
Cook until thickened
Continue to cook, stirring frequently, for 15‑20 minutes until the mixture coats the back of a spoon and pulls away from the sides of the pot (jam consistency).
Time: PT20M
Temperature: 95°C
Test jam consistency
Drop a small spoonful onto a cold plate; if it gels and doesn’t run, the jam is ready.
Time: PT1M
Transfer to dish and cool
Pour the hot jam into a glass baking dish, smooth the surface with a spatula, and let it sit at room temperature for about 30 minutes.
Time: PT5M
Refrigerate
Place the cooled jam in the refrigerator. It will set further and can be served chilled.
Time: PT30M
Nutrition Facts
- Calories
- 150
- Protein
- 0.5 g
- Carbohydrates
- 38 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Ingredient Substitutions
- Instead of Mango: Peach, Papaya, Pineapple
- Instead of Water: Coconut water
- Instead of Cinnamon Stick: Ground cinnamon (½ tsp)
- Instead of Whole Cloves: Ground cloves (¼ tsp)
- Instead of Granulated Sugar: Honey, Agave syrup (use less)
- Instead of Salt: Sea salt
Equipment Needed
- Large Pot
- Blender
- Fine Mesh Strainer
- Wooden Spoon
- Glass Baking Dish (Refractaria)
- Cutting Board
- Knife
- Measuring Cups
Critical Steps — Do Not Skip
- Prepare mangoes
- Boil mangoes with spices
- Strain the puree
- Cook until thickened
Chef Tips from the Video
- Use very ripe mangoes for maximum natural sweetness and aroma.
- A tiny pinch of sea salt enhances the fruit flavor dramatically.
- If you prefer a smoother texture, press the strained puree through a double layer of cheesecloth.
- For a festive twist during Semana Santa, stir in a few drops of vanilla extract just before the jam sets.
Troubleshooting
Jam is too runny after cooking.
Return the jam to low heat and simmer for a few more minutes, stirring constantly. If needed, add a tablespoon of sugar dissolved in water.
Jam becomes grainy or crystallizes.
Make sure the sugar is fully dissolved before it reaches a boil and avoid high heat. Stir continuously to keep the mixture smooth.
Jam sticks to the bottom and burns.
Reduce the heat to a gentle simmer and use a heavy‑bottomed pot. Stir more frequently.
Flavor is bland.
Add a splash of fresh lime or orange juice after cooking, or increase the cinnamon/clove slightly next time.
Storage
Refrigerator: Store in a sealed glass jar for up to 2 weeks.
Freezer: Freeze in portion‑size containers for up to 3 months.
Room temperature: Can sit at room temperature for a few hours after cooking, but refrigerate promptly.
Make-Ahead Tips
- Prepare the jam up to 2 days in advance; keep it refrigerated and covered.
- Portion the jam into sterilized jars and freeze for longer storage.
Frequently Asked Questions
What is the cultural significance and history of Mango Dulce in Mexican cuisine?
Mango Dulce is a traditional Mexican fruit preserve often made during Semana Santa and other celebrations. It reflects the country's love for tropical fruits and the Spanish influence of jam‑making, turning fresh mangoes into a sweet, shelf‑stable treat.
What are the traditional regional variations of Mango Dulce in Mexico?
In the Yucatán, mangoes are sometimes cooked with piloncillo (unrefined cane sugar) and a hint of habanero for a sweet‑spicy version. In central Mexico, the jam is usually flavored with cinnamon and cloves, as shown in this recipe from Somos del Rancho.
How is Mango Dulce traditionally served in Mexican households?
Mango Dulce is commonly spread on warm tortillas, toast, or bolillos, used as a topping for desserts like flan, or served alongside cheese and crackers as a sweet‑savory snack during family gatherings.
During which Mexican celebrations is Mango Dulce especially popular?
Mango Dulce is especially popular during Semana Santa, Día de los Muertos, and local fiestas where fresh mangoes are abundant. It is also a favorite for picnics and beach outings in coastal regions.
What authentic ingredients are essential for traditional Mexican Mango Dulce?
The authentic ingredients include ripe mangoes, granulated sugar (or piloncillo), water, cinnamon sticks, and whole cloves. Some families add a pinch of salt or a splash of lime juice for balance.
What other Mexican dishes pair well with Mango Dulce?
Mango Dulce pairs beautifully with quesadillas, churros, Mexican hot chocolate, and fresh cheese like queso fresco. It also complements grilled fish tacos for a sweet contrast.
How has the preparation of Mango Dulce evolved over time in Mexico?
Historically, Mango Dulce was made in large copper pots over open fire, using piloncillo and wooden spoons. Modern home cooks now use stainless steel pots, blenders, and refined sugar for convenience while keeping the classic flavor profile.
What are the most common mistakes to avoid when making Mango Dulce at home?
Common mistakes include overcooking the jam, which can cause it to become grainy, not removing the cinnamon stick and cloves before blending, and using mangoes that are too sour, which leads to an unbalanced flavor.
Why does this Mango Dulce recipe use whole cloves and a cinnamon stick instead of ground spices?
Whole spices release their flavor gradually during the boiling stage and can be removed easily, preventing a gritty texture. Ground spices would stay in the jam and could become bitter if cooked too long.
What does the YouTube channel Somos del Rancho specialize in?
The YouTube channel Somos del Rancho specializes in rustic, farm‑style Mexican cooking, showcasing traditional recipes made with fresh, locally sourced ingredients and a focus on simple, hearty flavors.
Can I make Mango Dulce ahead of time and how should I store it?
Yes, Mango Dulce can be made a few days in advance. Store it in an airtight glass jar in the refrigerator for up to two weeks, or freeze in portion‑size containers for up to three months.
Last updated: August 13, 2026
