Peel and roughly chop the mangoes and combine with ground refined sugar till evenly coated.
Cook the mixture on medium - low flame, stirring and monitoring frequently to make sure the pulp doesn't stick to the pan.
Once the mangoes start breaking down, add the lime juice and mix. Continue cooking and whisk mixture to breakdown the fruit chunks faster. Cook for 20 more mins or till jam turns translucent and begins to boil and thicken.
To test the thickness, pour a drop on a cold surface, it should not drip. Once the jam is Amber and has set, remove from heat and rest for 15 mins.
Pour the jam into a heat resistant glass jar that has been washed and dried. Allow it to cool to room temperature before sealing. Refrigerate.