Peel and chop the mangoes. Grind to a puree and keep aside.
In a heavy bottom medium size saucepan, combine sugar and water and let it come to a slow simmer.
Simmer till the sugar is dissolved, about 8~10 minutes on low flame.
Remove from heat and allow to cool completely.
After the sugar syrup is completely cool, add the mango pulp, lemon juice and mix well.
Pour into clean bottles and store in the fridge.