Canning Mangoes

By Charlotte King

Canning mangoes are a great way to preserve your favorite tropical fruit. Canning mangoes is an easy way to enjoy this delicious fruit year-round. In addition, the process of canning mangoes is not complicated, but it requires some preparation. For example, canning mangoes in a water bath will give you the best outcome. There are many different ways to prepare and preserve these fruits, so we’ll share with you some tips for how to do it right!

Canning mangoes in a water bath will help keep them safe for consumption, and these steps should be enough to show you how it’s done. To can you mangoes, you have to follow three basic steps: Preparing the fruit, preparing the canning liquid, and the final canning process so that you can enjoy this delicious recipe. Read on to understand these steps in detail.

How to Choose the Right Mangoes

Canning Mangoes

When canning mangoes, it is best to use ripe mangoes as they are sweet and flavorful. Here’s how you can select the best ripe mangoes:

  1. Don’t select mangoes based on their color, the color isn’t the perfect indicator of a mango’s ripeness.
  2. Instead, press down on the mango very slightly to see how much it gives to pressure. You want to select mangoes that are slightly soft to touch but not extremely squishy.
  3. Squishy mangoes are over-ripe and not ideal for canning.
  4. You can also tell whether a mango is ripe by its smell. Ripe mangoes will have a fruity aroma around their stem. The fragrance also indicates the taste of the mango, in other words the sweeter the fragrance, sweeter the taste!

Supplies Needed for Canning

  • 8-9 large mangoes
  • Water Bath Canner
  • Funnel
  • Jar tongs
  • Lid lifter
  • 3-pint canning jars
  • 3 canning lids and rings
  • 6 tablespoons bottled lemon juice (optional)
  • ½ cup sugar (optional)
  • 2 cups of water (optional)

Getting Ready for the Canning Process

  1. Prepare your cans by washing them with soap and hot water so that they are well sterilized and then boil your lids in water for 5-7 minutes to make sure they are well sterilized as well.
  2. As for the canning liquid, you have two options. You can either use plain water to can your mangoes or you can use simple syrup if you prefer to sweet can your mangoes.
  3. For plain canning liquid, place a kettle of water on the stove and bring it to a boil. This will be our canning liquid.
  4. For a sweet canning liquid, mix  ½ cup sugar in 2 cups of water and stir well until the sugar has dissolved. Bring this mixture to a boil on the stovetop. The boiling syrup will be our canning liquid.

How to Can Mangoes

How to Can Mangoes
  1. First of all, find some great mangoes at your local grocery store or farmer’s market. Mangoes that are ripe off the tree work best for canning purposes. If they are not quite ripe yet, then leave them on the countertop until they give easily to gentle pressure.
  2. Once you are ready to can your mangoes, wash them thoroughly, and get your canning supplies together.
  3. Next, it is time to slice up the mangoes into nice, even-sized chunks. Put them in a bowl and set them aside for now.
  4. Mangoes are a borderline acidic fruit. So, if you wish, you can use lemon juice when canning mangoes. Add 2 tablespoons of bottled lemon juice to each of your jars.
  5. Place the funnel on top of the jar you are filling and add in the mango chunks. You can pack them in as tightly as you like.
  6. Pour the canning liquid into each jar, filling it to the top but also, make sure there is ½ inch of space between the mangoes and the lid. This space is called the headspace and is important for creating a proper seal on the lids.
  7. Use a debubbler to remove any trapped air from the jars. Move the debubbler around the edges of the jar to gently move the mangoes around. This will cause the mangoes to settle in more tightly and with this in mind, if you think you need to add more canning liquid or mango pieces, go ahead and do that.
  8. Clean the rims of your jars, place the lids on the jars using the lid lifter, and screw on the rings until they are just “finger-tip” tight. Do not screw on the rings too tightly, as this might prevent your jars from sealing correctly.
  9. Place the water canner you will be using for your water bath on the stovetop and add your cans to it carefully using jar tongs. Once all your cans are in the right positioin, add hot water to your pot. You need to add enough water to immerse your cans an inch below water.
  10. Maintain the heat on the stove such that the water remains boiling during the entire canning process. Keep an eye on the water level and add more water if the level goes down. Your pint-sized cans will be ready in will be processed in 15 minutes.
  11. Once the processing time is up, remove the cans carefully using the tongs and let them cool undisturbed for at least 24 hours. You will be able to hear the “pop” of the jars sealing shut.
  12. The final step is to remove the rings from the cans, check on the seals, and clean the cans with a wet cloth. Label each jar with its canning date and store them in your pantry at room temperature.

Choosing the Jars for Canning

We would recommend going with wide-mouth glass mason canning jars to use for your mango canning process. The wide mouth makes both the packing process and the cleaning process much easier for you.

When choosing the jars, make sure that the rims of the jars are plain and without any knicks in them. Damaged rims can prevent proper sealing of the jars. Run the tip of your finger over the rims to check their quality for any imperfections.

Tips for Canning Mangoes

  • Use bottled lemon juice as the acidity of lemon juice, is consistent and safer for canning.
  • Choose cans that have heavy glass since we need them to withstand the heating process.
  • If you are struggling with peeling the mango, try a simple trick of using a glass. Cut the mango into 3 or 4 large chunks. Hold each chunk of the mango against the lip of the glass and gently slide the glass upwards. Since mango is a soft fruit, you will be able to do this easily and you will end up with the peeled mango in your glass!

Frequently Asked Questions


How long do canned mangoes last?

Unopened canned mangoes can easily last for 1 – 2 years in your pantry. Just be sure to store them in a cool and well-ventilated area away from direct sunlight. Once the can has been opened, it is best to consume it within 7 days and store it in the refrigerator in case of any leftovers.

Are canned mangoes good for you?

Mangoes as fruits are rich in several vitamins, minerals, and anti-oxidants. While it is always preferable to eat the fruit fresh, you can get access to these rich supplements throughout the year by consuming the canned version. Canned mangoes have the same nutrients that fresh mangoes have. However, if you are worried about the sugar content in canned mangoes, you can forego the sugar syrup and instead can them simply using water.

How to use canned mangoes?

Canned mangoes can be used in all recipes that ask for fresh mangoes. You can even eat them straight out of the can if you wish! You can use them in smoothies, fruit salads, salsas, and several desserts. The possibilities are endless, experiment with them and come up with new recipes!

How to tell if my canned mangoes have gone bad?

Canned mangoes ideally won’t go bad if they are sealed and stored properly. However, if you notice that the appearance of the mangoes seems off, or they are giving off an unnatural odor, it is best to discard them. Always label your jars with the canning date so that you can use them in time.



Mangoes are a delicious and versatile fruit that you can enjoy in many different ways. And canned mangoes are a great way to enjoy the taste of fresh mangoes all year round. Use this guide to can your own mangoes and you will be an expert in no time! You can check out some of our other canning guides here.

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