4.5 lbs ripe mangoes, peeled and cut into chunks
1 c. fresh lime juice
1 c. granulated sugar
2 cinnamon sticks
Puree mangoes and lime juice. Strain into large cooking pot (to remove any stray bits of seed.) Add sugar and cinnamon sticks. Bring to a simmer over medium heat to dissolve sugar. Reduce heat to low and cook 60-75 minutes until very thick. (Holds shape when mounded on a spoon.) Stir every 10 to 15 minutes to prevent scorching. Fill and cap jars. Process in canning kettle for 15 minutes.
My friend found this in Canning for Dummies.