1 Rinse jars (each about 400 ml) (each approximately 14 ounces) with their matching lids with boiling water and let dry upside down on a kitchen towel.
2 Peel mangos, cut flesh from around pits, measure out 750 grams (approximately 1 1/2 pounds) and cut into 5 mm (approximately 1/4-inch) cubes.
3 Peel and cut the ginger root into fine strips.
4 Halve chile peppers, remove seeds, rinse thoroughly and pat dry. Cut chiles into very thin strips.
5 Squeeze juice from limes and measure out 75 ml (approximately 1/3 cup) of juice. Stir in the vinegar. (If limes are not very strong, add more vinegar to taste.)
6 Heat the sugar in a pot, stirring until melted and then turns light brown.
7 Add ginger and chile to the pot.
8 Immediately and carefully pour in the lime mixture and cook for 2-3 minutes.
9 Add mangoes and cook over low heat, stirring frequently, for about 45 minutes; if necessary, add up to 200 ml (approximately 7 ounces) of water a little at a time.
10 Pour mango mixture among prepared jars and secure lids. Let stand upside down for 5 minutes, then turn right sides up and let cool completely. Refrigerate for up to 2 weeks.
Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).