Take any fresh or frozen mango and turn it into shelf-stable home canned mango.
Slice the peeled and seeded mango into chunks or leave them in large halves. Pack the mango into mason jars, leaving 1/2 inch headspace.
Add 1/4 cup of lemon juice to each quart or 2 Tbsp of lemon juice to each pint to ensure proper acidity. Set the jars aside and while you make a canning syrup.
Bring sugar and water to a boil on the stovetop. Stir to dissolve the sugar.
Pour the boiling syrup over the mangoes in canning jars. Remove air bubbles with a plastic utensil. Seal the jars with 2 part lids.
Process in a water bath canner. Process times are 15 minutes for pints and half pints, and 20 minutes for quarts.
Pint jars hold 3 diced mangoes, and a quart will hold either 6 diced mangoes or 5 halved mangoes.
This recipe yields enough syrup and mango for 3 pints, or 1 quart and 1 pint. Double or triple this recipe as needed to deal with larger volumes of mango.