Peel the mangoes, dice the flesh. Wash, stone, peel and chop the apricots. Weigh out about 500 g of mango pulp and 400 g of apricots (it works the other way round: more apricot and less mango) If you want, you can puree it a little, otherwise mix both in a bowl with the citric acid and the preserving sugar. Cover and leave to stand for at least 3 hours.
Add the Borbon vanilla, then bring everything to the boil in a large saucepan while stirring. When it starts to bubble, let it cook for another 4-5 minutes while stirring. Remove from the hob, pour into glasses immediately, close tightly, turn upside down and let set.
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