Shredded Mango

• 6 c. green mangos (about 9 whole mango)
• 1 1/2 tsp. Hawaiian salt

Syrup:

• 2 Tbsp. water
• 1 c. brown sugar, firmly packed
• 1 tsp. red food coloring
• 1/4 tsp. Chinese 5 spices (heong liu fun)

Peel green mangos; slice into 1/4 inch strips. Sprinkle with salt and let stand overnight. Drain. Combine syrup ingredients and bring to boil over high heat. Add drained mangos and cook over medium heat 5 to 8 minutes, stirring occasionally. Cool. Remove shredded mango mixture to a flat baking pan lined with paper toweling. Bake at 170-200 F. for 1 hour or until dried. (May be sun-dried for 1 day.) Yield 1 1/2 to 2 c.