When it’s mango season, I never say no to friends. I store pre portioned zip lock bags of chopped ripe mangoes in my freezer, just for this reason.
- 8 c. ripe mange, peeled, seeded, sliced
- 2 c. water
- 2 c. sugar
- 2 TB lemon juice
Sterilize 2 (8 oz.) canning jars and lids according to manufacturer's instructions or place in dishwasher cycle.. In a saucepan over medium heat; combine mango and water. Cook until mango is tender; about 12-15 minutes. Transfer into a fine sieve and press through. Return to saucepan over medium low heat. Stir in sugar and lemon juice. Cook to desired consistency. Remove from heat, and skim off any foam.
In a large saucepot or canner; heat water to a simmer. Quickly ladle mixture into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place jars in rack, and slowly lower jars into saucepot or canner. The water should cover jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes. Store in pantry for 6 months. If not canning; store in refrigerator; keeps for 2 months.
Makes 1 pint.