Method

• 1.
  Place mango flesh in a saucepan with the lemon and orange juices. Bring to the boil, then simmer over low heat for 10-15 minutes or until no liquid is left.

• 2.
  Puree mixture, strain into a bowl, then return to pan. Add sugar and stir over a low heat until dissolved.
• 3.
  Reduce heat to very low and simmer for about 30 minutes, stirring from time to time to prevent catching, until thick.
• 4.
  Spoon into warm jars, cover and seal. Store for 3-4 weeks in the fridge.