Mango Gelée

Cut off the ends of the mangos, but don't remove the pits or seeds

Cut the mangos into small pieces and place them in a pot with the water

Cover and bring to a boil over high heat

Reduce the heat and cook until the mangos are very tender, about 20 minutes

Strain the mixture through a cheesecloth into a clean pot, pressing on the solids to extract as much liquid as possible

Let the liquid settle for a few minutes, then skim off any foam that forms

Measure out 4 cups of the liquid and mix with sugar and lemon juice

Bring the mixture to a boil, then reduce the heat and cook until it reaches the gelée stage

Remove any foam from the surface, immediately fill sterilized, warm containers with the gelée

Close the containers tightly

One container size: 1/2 liter

Gifting wrapping: distribute the gelée into decorative jars, closing them securely

Place the jar in a wicker basket

Tie around the lid with colorful ribbon and finish with a multiple-layered bow.