- Flesh of ripe mangoes-1 kilo
- Sugar-1 kilo or to taste
- Unsalted Butter-1tbsp
- Lemon juice-2tbsp
Add white granulated sugar to the mango pulp and let this steep for a couple of hours on the kitchen counter.
Add the lemon juice and put the mixture on the stove on medium heat until it starts to boil.
Lower the heat.
Skim off the scum that forms on the surface of the fruit mixture and cook, stirring often until it reaches the “soft-ball” stage, estimated at roughly 35-40 minutes before shutting off the heat.
Add a tablespoon of butter about halfway in, to try and reduce the foaming.
Transfer the jam to a large glass jar and store it in the fridge where it should keep for several weeks/months