1/2 kg ripe and hard Mango slices (not fully ripe)
3 cups Sugar (Cheeni)
1 3/4 cups Waterjuice of one Lemon (Nimbu)
Process to make mango jelly:
* Put mango slices, water into deep pan, and cook until quite tender.
* Remove from the fire.
* Pass through a gravy strainer.
* To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.
* Cool a little, and then pour in sterilized jars.