Cut the mangoes lengthwise and scrape out
the mango flesh with a spoon. Slice and mash the mango very finely then
measure out 400 g of fruit. Reserve the mango juice.
Combine the mango flesh, sugar and
reserved mango juice in a medium saucepan. Bring to the boil and simmer
over medium heat, stirring constantly, until mixture thickens and has
the consistency of spreadable jam.
Remove from heat. Set aside to cool, then
transfer to a clean container with cover.
Mango jam may be stored in a refrigerator
for up to 1 week.