You need a large bowl with a strainer over it. Wear gloves! Peel and dice mangos over a strainer placed in a large bowl– I usually have at least 8 mangos. Don’t go too deep near the seed or you get the “mango hairs” in it. For jam, super ripe mangos are best. Sometimes I even let it sit overnight to drain as much juice as possible. 

When you are ready, all you do is scoop out the mangoes, add a pinch of salt and a TBS of fresh lime juice. Start on high and stir/scrape the bottom of the pan a wooden spoon or spatula as you gradually lower the heat for about two hours or until the mangos are thick. If you want to add some turbinado sugar, it will caramelize on the bottom so you can scrape up some caramelized mango bits to go in the jam, otherwise keep it “no sugar added”.