8 cups (2 litres) cubed peeled ripe mango (about 1.8 kg / 4 lbs fresh mangoes)

2 1/2 cups (625 ml) sugar

1/2 cup (125 ml) lime juice

In a heavy saucepan, combine all the ingredients. Bring to a boil, stirring frequently. Attach a candy thermometer in the centre of the pan and simmer gently for about 25 minutes or until the thermometer reads 104 °C (219 °F). Skim thoroughly and stir frequently while cooking.

Pour into sterilized jars. Freeze or sterilize. (see article Sterilization 101).

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