Ingredients
3 large mangoes, peeled 
1/4 cup fresh lemon juice 
1 1/4 cups white sugar
2 vanilla beans, split lengthways

Instructions
Cut mango flesh from stones and roughly chop. Place into a large, heat-proof microwave-safe bowl or jug with lemon juice and sugar. Stir well to combine. Scrape seeds from vanilla beans. Add seeds and pods to mango mixture.

Microwave, uncovered, for 35 to 40 minutes on HIGH (100%) power, stirring every 10 minutes, or until setting point is reached (see note).

Remove jam from microwave and stand for 10 minutes. Remove vanilla pods. Ladle hot jam into hot sterilized jars. Seal and turn upside down for 2 minutes. Turn upright and allow to cool.

Label jars and store in a cool, dark place for up to 3 months. Once opened, store in fridge for up to 4 months.

Notes & tips
The most accurate way to tell if jam is set is to use a sugar thermometer. Jam should reach 220 degrees F (105°C). Alternatively, remove jam from heat and place 1 teaspoon of jam onto a chilled saucer. Place into freezer for 1 to 2 minutes, or until jam is at room temperature. Run your finger through the jam. If the surface wrinkles and the jam stays in 2 separate portions, it's ready to bottle. If not, cook a little longer and re-test.