6 mangoes, peeled
4 cups water
4 cups granulated sugar
1 teaspoon vanilla extract
Combine the mangoes and water in a pot and bring to a boil over high heat. Remove the mangoes and measure 4 cups of the liquid, discarding the rest. Combine mangoes, the liquid, the sugar and the vanilla extract in the same pot and boil over moderate heat until the syrup thickens (222 degrees F on a candy thermometer). Allow to cool and serve chilled or at room temperature.
Will keep for 1 week refrigerated.