Pickle Mango

• ½ gal. green (mature) mangoes, peeled and cut in half or fourths
• 2½ cup water
• 2¼ cup white sugar or part washed raw Hawaiian sugar
• 1 cup vinegar
• 3/8 cup Hawaiian salt
• 1 tbsp. red food coloring
• 1 tsp. Chinese five spice

Put all ingredients in an enamel saucepan and bring to a boil (except mangoes) Stir frequently, when sugar and salt is dissolved let liquid cool. Put mangoes, in a jar or jars and pour cooled liquid over mangoes. Let stand an hour or two than refrigerate.