Put the cut mangoes in a bowl and add sugar to it. Let it sit for 30 mins until the sugar is almost dissolved.
Take a heavy-bottomed pot and pour the mango and sugar mix in it. Cook on medium heat, stirring gently for 10-15 minutes until the sugar syrup starts to thicken slightly.
Turn the heat off, add saffron and let it cool for 15-20 minutes. Once the syrup cools down, add citric acid to it and cook again for 5 minutes until the citric acid is completely dissolved. Turn the heat off and let the jam cool down. Bottle the jam in a clean and dry mason jar and keep refrigerated.
Enjoy on a slice of toast for breakfast or as crostini with some ricotta cheese.