Wash and peel fiber less ripe mangos. Cut fruit in small pieces, enough to make two quarts. Add 1 #2 can crushed pineapple, ¼ cup lime juice, 4 cups sugar. Put all ingredients in broad heavy-weight pan. Place on heat. Stir until sugar is dissolved. Allow to cook rapidly, stirring occasionally until the preserve is thickened.
Have ready sterilized jars. Fill with the preserve and seal. To insure good keeping, place in a pan of hot water deep enough to cover the tops of the jars. Allow to boil five minutes. Remove from bath, cool and store.
Variation: 2 cups of fresh pineapple which has been run through a grinder, plus one cup sugar, may be used in place of canned pineapple.
Mango Ginger Preserves
Follow the above direction, but for 2 quarts of prepared mango use: ½ cup lime juice, 5 cups sugar, about 1 ounce fresh ginger root which has been peeled and cut in thin slices.