8 C. peeled and chopped ripe mango 3 C. packed brown sugar 3 T. grated fresh ginger 1 tsp. grated fresh lime zest 1/2 C. fresh lime juice 1 tsp. ground cinnamon
Place mangoes in a heavy saucepan over medium heat. Cook, stirring frequently, until mangoes are very soft. (Since mangoes are usually very juicy, you needn't add any water unless the mixture starts to stick; then add up to 1/2 cup, a little at a time, as necessary.)
When the mangoes are cooked, remove from heat; purée in a blender or food processor, working carefully in batches.
Return purée to pan. Add sugar, ginger, lime zest, lime juice and cinnamon; mix well. Bring to a boil over medium heat, then lower heat and cook, stirring frequently, until very thick, about 30 minutes.
Remove from heat; immediately pour into hot, sterilized jars, leaving 1/4-inch head space. Cap and process in a 10-minute boiling water bath. Yields 4 ( 1/2-pint) jars.