Wash fruit, peel and seed. Mash with a potato masher or run through a food processor or blender. Do *not* puree! Pour the mango pulp and the lime juice into a large saucepan and stir in the pectin. Bring mixture to a boil, stirring often. Add the sugar. Stir to dissolve and let the mixture come to a boil again. Boil for 1 minute and remove from heat. Continue stirring and skim foam off for 5 minutes more. Ladle the hot fruit into sterilized jars leaving 1/2" space at the top. Seal with paraffin.
