3teaspoonscornstarchdissolved in 1 tablespoon water
Note: You can substitute the cornstarch with 1 tablespoon pectin or 3 clear gelatin dissolved in 1 tablespoon warm water
Cut mangoes in halves. Using a knife make a few horizontal and vertical cuts on the mango halves. It would be easier to scoop out the flesh making these cuts. Also, use a knife and cut the flesh around the pit. Discard the pit.
In a small pot combine the mango flesh, sugar and lemon juice.
Bring to a boil on high heat. Let it boil for a minute stirring constantly.
Lower temperature to medium. Let it simmer for about 30 minutes or until liquid is reduced. Stir occasionally.
After 30 minutes or when mango mixture is thick pour cornstarch mixture. Stir constantly while pouring cornstarch. Let it simmer for another 15 minutes. Turn off heat once desired consistency is reached.
Note: I’ve done this so many times so I know the consistency when it’s done. If you are not sure, place a small plate in the freezer for 15 minutes. After 10 minutes of boiling the mangoes place a tablespoon of mango jam on the cold plate. Run your finger through the jam on the cold plate. It is done if the jam stays in the same position or doesn’t run back.