Peel the rind (zest) from the lemon, and cut into thin strips.
Squeeze lemon, reserving the juice.
Chop the pulp,placing the pulp and ginger on a square of cheesecloth.
Tie cheesecloth with a string.
Cook lemon zest, spice bag and mango in saucepan over medium heat, stirring now and then, for 30 minutes.
Add sugar and lemon juice;bring it to a boil over medium heat , continue to boil, stirring often, for 10 minutes or until thickened.
Pour into hot jars, filling to ½ inch from the top of the jar.
Remove the air bubbles carefully; wipe all the jar rims.
Cover at once with metal lids,and screw on bands.
Store in dark, cool space.