1 Kg sugar 1/4 cups lemon juice Mango juice (mango pulp, strained through a fine sieve) 1 kg mangoes for the juice Take it off the heat and mix in the lemon and mango juice.

Puree two mangoes in a blender. Whisk for an additional two minutes until the mixture is creamy after adding three-fourths cup of mango pulp.

4. Sprinkle the gelatine in the 1/2 cup water and let it soak. Place into a double boiler or a smaller container which can be placed in a bigger container containing water - the mango pulp, sugar, ...

but the mango that has less fibre and more pulp is perfect for making jam. If you want, you can take a Safeda or Hapus mango for jam. Step 2: First of all, peel the mango and take out its pulp.