Processing technology of a low -sugar mango jam with nutritional and healthy functions was investigated. Three levels of the factors including thickening agents concention, the ratio of jam to sugar and citric acid concention. The results showed that the jam with high quality could be obtained under the following conditions: thickening agents0.2%, the ratio of jam to sugar 5:2, and citric acid 0.15%. In this condition, the product had delicate texture, golden yellow color, dense mango fragrance, delicious taste and rich nutrition.
