Ingredients:
100 green mangoes
white sugar

Preparation:

1. Peel and stone a hundred green mangoes, and cut each into four, throwing them as they are ready into a solution of weak lime-water, strained of all sediment.
2. When all have been peeled and stoned, remove them into a large vessel, pour in as much cold water as will entirely cover them, and boil them until they are quite dissolved; then carefully strain the liquid without pressing the fruit, and let it drip all night.
3. Boil the juice again in an open preserving-pan, and cut away the scum as it rises; then add gradually good clean white sugar until it is sweetened to taste; continue to boil steadily until the scum has ceased to rise, and the jelly is quite clear and transparent; allow some of it to drop on a plate and cool; if it congeals, remove the pan and fill the bottles while the jelly is slightly warm, and cork down when quite cold.

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