For the mango jam, mix the jelling sugar, lemons, mangoes cut into small pieces, orange juice, cardamom pods scratched together in a saucepan and leave to infuse for 1-2 hours.
Then bring to a boil over high heat, stirring constantly. Simmer over medium heat for 4 minutes.
Remove the cardamom pods. Make a jelly test. Empty the jam into hot rinsed jars and seal.