Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/13/2026
Processing details
Source & provenance
Safety summary
Keep exact tested proportions, reach 200°F before filling, and do not use larger jars or shorten processing.
Processing details
- Method
- Boiling Water
- Pack style
- Hot
- Jar sizes
- Half-Pint Jars
- Headspace
- 1/4 inch
- Processing time
- 15 minutes at 0–1,000 ft; 20 minutes at 1,001–6,000 ft; 25 minutes above 6,000 ft.
Tested source
Safety status: Tested authoritative recipe. Follow the National Center for Home Food Preservation source exactly.
Canning timeline
- Prepare jars and a boiling-water canner.
- Prepare the exact acidified mango mixture and heat the purée to 200°F with continuous stirring before filling.
- Fill half-pints only, leaving 1/4 inch headspace.
- 15 minutes at 0–1,000 ft; 20 minutes at 1,001–6,000 ft; 25 minutes above 6,000 ft.
- Cool undisturbed 12 to 24 hours and check seals.
Equipment
Boiling-water canner, appropriate nonreactive cookware and preparation tools, jar lifter, and half-pints only.
Visual method guide
- Prepare: Use exact ingredients and source-specific preparation.
- Pack: Hot pack; maintain 1/4 inch headspace.
- Process: Keep jars covered by boiling water and use the altitude schedule.
- Cool: Leave jars upright and undisturbed.
Safety essentials
Keep exact tested proportions, reach 200°F before filling, and do not use larger jars or shorten processing.
About this recipe
Mango Sauce is a tested NCHFP boiling-water home-canning recipe using hot pack.
Before you begin
- Method
- Boiling-water canning
- Pack
- Hot pack
- Jar size
- Half-pints only
- Headspace
- 1/4 inch
Altitude and processing schedule
15 minutes at 0–1,000 ft; 20 minutes at 1,001–6,000 ft; 25 minutes above 6,000 ft.
Affiliate disclosure: This recipe may contain affiliate links to canning equipment. We may earn a commission from qualifying purchases at no additional cost to you.
Mango Sauce — NCHFP
Ingredients
- 5 1/2 cups mango purée 3 1/4 lb, from slightly underripe to just-ripe non-fibrous mangoes
- 6 tbsp honey
- 4 tbsp bottled lemon juice
- 3/4 cup sugar
- 2 1/2 tsp ascorbic acid 7,500 mg
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Equipment
- Boiling-water canner
- Canning jars Use specified jar size.
Directions
- Wash, peel and remove mango flesh from seed; purée until smooth.
- Combine all ingredients in a large pot and heat with continuous stirring to 200°F; protect hands from sputtering.
- Fill clean hot half-pint jars with 1/4-inch headspace; remove bubbles, adjust headspace and apply lids.
- Process 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
Recipe Notes
Private Notes
Questions or results?
Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.
Join the discussion
Please log in or create a free account to discuss this recipe. You will return here afterward.
Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve or use this preserved product according to its texture and flavor after opening; refrigerate leftovers.
Frequently asked questions
Can I change the recipe?
Only make changes expressly permitted by NCHFP. Keep exact tested proportions, reach 200°F before filling, and do not use larger jars or shorten processing.
What if a jar does not seal?
Refrigerate promptly, or reprocess within 24 hours with a new lid and the complete tested process when permitted.
How this recipe compares
Mango sauce is an acidified purée, unlike green mango slices packed in syrup.
Troubleshooting
Stir continuously while heating to prevent scorching and verify 200°F.
Discard jars showing leakage, bulging, spurting, mold, or other spoilage. Never taste to determine safety.
Source & provenance
Typical canning season
Season: All Year
Months: January, February, March, April, May, June, July, August, September, October, November, December
How much of the main ingredient should I grow?
12–35 lb of Warm-climate fruit per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.