- 2 ripe mangoes—peeled, cut off the pit and cut into 1/2-inch pieces
- 2/3 cup sugar
- 1 tablespoon fresh lemon juice
- In a food processor, puree the mangoes; scrape into a saucepan. Add the sugar and lemon juice and bring to a boil. Cover partially and cook over moderate heat, stirring to dissolve the sugar, 5 minutes. Transfer to a bowl and let cool to room temperature.
The jam can be refrigerated for up to 1 week.