We're going to try canning ripe mangoes this week. The PH of a ripe mango is the same as a yellow peach or nectarine, and about the same density. There are approved recipes for mango sauce, but not chunks, so far as we've found. So, may try use the peach recipe times and all for mango chunks in pints.

Anyone can ripe mangoes?

I found this recipe for canning mango chunks:
https://www.wikihow.com/Preserve-Mangoes

The recipe author thinks you need to add something acidic, like lemon juice, though. I don't know whether the recipe is approved by any metric, though.

I'd never heard of canned mangoes, but they sound tasty.

I've looked at the acidity of mango and they are above the 4.6 level.
5 to almost 6 in many cases.
All labels on commercial products contain citric acid.
If you do decide to can them then you'll have to use citric acid lime or lemon juice.
1/4 teaspoon citric acid equals 1 tablespoon of lime or lemon juice.
Me thinks.
Many places on line to check this out.
Also you will need or at least one would use fruit fresh to preserve color.
Its pure ascorbic acid aka vitamin c.
You can add a little sugar to offset the acid taste.
Just be on the safe side doing this.

I have also seen on line where people have substituted lemon or lime juice with fruit fresh aka ascorbic acid.
Don't do this.
It isn't the same as citric acid.
There are also formulas for making a 5% acidity solution of water with citric acid.
Then all you have to do is make a syrup like you would to make sweet pickles.

Further to Worth's comments re ascorbic acid not being suitable to substitute for citric acid, ascorbic acid is Vitamin C, which breaks down over time when mixed in water and is heat sensitive, so definitely not a suitable substitute.

We have 6 mango trees.We slice up the mangos,some chunks and freeze the fruit in those plastic to go containers.Also we blend some fruits,pour into shallow wax paper lined cookie pans and dehydrate in oven 250 for a couple of hours.After cooling we roll up the “leather” paper and all and freeze.Thaw out when needed and is a great snack.I use the leather in some of my smoking glazes.

Habanero and mango alone makes a killer good salsa.