4 lbs. ripe mangoes
1 1/3 c water
4 1/2 c sugar
grated rind & juice from 2 lemons
Peel and core the mangoes, puree the flesh. Bring puree and water to a boil, then simmer 15-20 minutes. Add sugar, lemon rind, and juice. Bring to boil, then reduce heat and simmer 35-40 minutes until reduced and thick. Prepare canner, jars, and lids (see Canning Basics).
Pour into 3 pint jars and process for 15 minutes in a hot water bath.
Vanilla or cinnamon may be added for a change of flavor, but I prefer this mango butter as is.