Pickled Mango

Georgine Y. Escalona, Class of 1964

• 1/2 gallon green mangoes, peeled and sliced (about 30 green common mangoes)

Put in saucepan and bring to a boil, stirring frequently:

• 2-1/2 cups water
• 1 cup sugar
• 1-1/4 cup brown sugar
• 1 cup cider vinegar
• 3/8 cup Hawaiian salt
• 1-2 Tbsp red food coloring
• 2 tsp Chinese five spice

Add 1/2 package salted li hing mui and 4-6 pieces salted dried lemon peel. Keep boiling until sugar and salt are completely dissolved. Cool syrup. Put mangoes in jars and pour syrup over mangoes. Let stand 1-2 hours, then refrigerate.