Combine all ingredients in a saucepan. Bring to a boil, then reduce heat as mixture softens and begins to bubble. Stir often, breaking up the mango chunks with a wooden spoon, until the mixture is thick, leaving just a few intact mango chunks, about 30 to 40 minutes depending on the size of mango chunks.
Store in a sealed container and either refrigerate for use within 2 weeks, freeze or ladle into jars and process in a boiling water bath and store for up to six months.
*How to cut the mangoes
Stand the mango on your cutting board stem end down and hold. Place your knife about ¼" from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. What's left is the seed.
Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango and cut another set of parallel slices to make a checkerboard pattern.
Scoop the mango slices out of the mango skin using a large spoon or turn the scored mango "cheek" inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon.
~ Free Tip ~ Substitute fresh ginger with ¼ teaspoon ground ginger. Add 1 small minced garlic clove if desired.