I just peel and dice the mango then add lite syrup and process.

My daughter will eat the canned mango plain. We will mix it into waffle batter, oatmeal, or make tea breads.

Usually around late spring I can get a case of mangos (about 15 mangos) at the Indian Grocer for $10.

Mangoes freeze very well. I used to make a mango/crushed pineapple freezer jam, but have misplaced the recipe - will keep looking. If you can get your hands on the "Sunburst Tropical Fruit Co. Cookbook" it has dozens of mango recipes.

And, they dry well, too. You can make fruit leather by pouring the puree onto special screens or just out onto saran wrap and putting it on the dehydrator. I personally recommend that you add a bit of fruit fresh or vitamin C powder to the puree to help keep its color. You can sweeten or not per your own taste.

I made mango apple chutney this year from the Small Batch book. It was to die for!
I wanted to try some mango sorbet but ended up eating the rest of mine fresh. They were 7 for a dollar for a couple weeks around here. It's one of my favorite fruits!

Could you share the peach mango jam?etches and green mangoes are on sale right now.

http://cafefernando.com/peach-mango-vanilla-jam/ Is the recipe I used for the Peach Mango Jam, altered somewhat, and used BWB to seal.

I used 6# peaches and 1 1/2# mangoes measured after preparing - peel, de-pit, dice - and @9# sugar in two parts as the recipe says, 7 Tbs vanilla extract, 1/2 cup lemon juice (bottled) plus pits and pulp from 2 lemons in a spice bag, cooked the next day for a long time to get gel state because of the volume of fruit - perhaps an hour?. I did BWB 10 min in 20 half-pint sterilized jars for long term storage. You can adjust the quantity depending on how much fruit you have (I converted everything to grams to make it easier to weigh out).

Some notes:
Mangoes have a higher pH so they need acidification (lemon juice) and don't use soft ripe mangoes because they turn to mush and lose all of their flavor. "Green" mangoes in a recipe means firm stiff flesh, not the color of the peel.
I never use imitation vanilla when canning (who needs those chemicals preserved?). I make my own vanilla extract - it is so easy and relatively inexpensive considering the quantity I use in a year - @ a gallon (I bake weekly for farmers market sales). http://www.joyofbaking.com/Vanilla.html -- Everything you need to know about vanilla, plus the "recipe" on the very bottom right of the page (although I only wait @6 weeks instead of 6 months it says to, and shake it every day). The best prices on vanilla pods are on eBay. They keep, like forever, in a well sealed glass container.

Thanks!!! to all of you for suggestions on using the ripe mangoes. I decided to make some leather and to freeze some puree with pineapple and a bit of sugar for winter smoothies. Yum!

Nancy