In large saucepan over low heat, add sugar, honey and water. Stir mixture and bring to boil; increase heat to medium high. Continue boiling until fine, soft threads form (270°F on candy thermometer). Stir in mango pulp, chopped mango, chia and lemon juice; boil until mixture thickens and mango pieces fall apart, about 5 minutes.
Pour into glass jar; cool and serve. Store in refrigerator up to 10 days.