6 cups (1.1 kg) peeled and cubed mango (about 4 large)

1/4 cup (55 g) sugar

2 tbsp (30 ml) lemon juice

In a blender, purée all the ingredients until smooth. Strain the purée into a medium-sized saucepan.

Bring the purée to a boil and cover with a splatter screen, if possible. Simmer over low heat for 2 hours, stirring several times during cooking, or until the mixture is very thick and has the texture of softened butter.

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