Hereyago George. I'm planning on using the peach recipe from SureJel. The
traditional boil-down methods seem to take much less sugar than peaches, so
this is experiment time for me. I'll report back later tonight after they
cool. Altho they may take a week or two to gel up, I'll get back to us if
anything changes. We're making just the straight jam, no other flavors
(except lemon juice) at this time. The innernet only had a few recipes and
none from anybody I know. Witch me luck, friends!
Edrena, adventuring....
From: http://www.mango.co.za/cooking.htm (Which also has cultivation, etc.
info [We peel them so: cut down to the pit 4 or 6 times. Grab a bit of
peel and peel off, scrape/pop out section, kinda like a cling stone fruit.
Pit trimming is cook's treat. Alton Brown on foodtv.com has another
traditional way to peel and pit. E.]

Mangoes are ready to eat if the flesh gives way slightly when you squeeze
them gently. If you're looking for ripe mangoes in your supermarket or
greengrocer, ask the assistant for some help because mangoes are highly
perishable and don't survive endless prodding and poking on retailer's
shelves. Another good way to tell is to smell the stem end: If it gives off
a fruity aroma, you're ready for a real treat.

But when is a mango ripe and ready to eat??

Mangoes vary from green to yellow to purplish-red, so colour is not an
indicator of whether a mango is ripe. The only way to tell, is to squeeze it
gently. If the flesh gives way slightly, smell the stem end. If you're
rewarded with that distinctive mango aroma, the fruit is just waiting to be
eaten. This is the best mango to buy if you want to snack on one
immediately. If, however, you want to keep a couple at home for the kids,
buy mangoes with firmer flesh. They'll ripen if you place them next to fruit
that's already ripe e.g.. bananas. Once ripe, place your mangoes in the
fridge. They are delicious when eaten cold, and by putting them in the
fridge you will extend their shelf life. Once you remove them from the
fridge, you will need to consume them that same day as they deteriorate
fast.

From: http://www.crfg.org/pubs/ff/mango.html

.... Ripening fruit turns the characteristic color of the variety and begins
to soften to the touch, much like a peach. Commercial marketability requires
13% dissolved solids (sugars). ... Do not store below 50E° F.The fruit
ripens best if placed stem end down in trays at room temperature and covered
with a dampened cloth to avoid shriveling. Mangos ripen in June from January
bloom in interior California, and October from April bloom on the coast.
Less time is required to mature greenhouse fruit.

And thanks to: http://www.floridagardener.com/misc/floridamango.htm

Mangos are an excellent source of vitamin A, which promotes eye and skin
health, and vitamin C, which boosts the immune system. Both vitamin A and
vitamin C are antioxidants and may help reduce the risk of cardiovascular
disease and certain cancers. Mangos are free of sodium and saturated fat and
rich in potassium and fiber. A serving (half a mango) contains just 70
calories.