By Request

By Catherine Kekoa Enomoto

Wednesday, May 1, 1996

Homemade mango seed worth effort

Those lucky enough to have a supply
of green mangoes might try making
mango seeds.

MANGO seed is a luscious, succulent, lip- licking delight. But making it can be a time-consuming project.

Nevertheless, get out the mango picker and pluck away! Then, roll up your sleeves and start peeling and slicing immediately.

Three recipes follow for Gordon Tokishi of St. Andrew's Priory School and his cache of mangoes.

Yvonne Neely Armitage, author of "Paradise Preserves - Condiments of Hawai'i" (Kingsport Press, 1987) suggests using a large glass or crockery bowl to salt the fresh mango seeds overnight.

Place the pieces, one layer deep, on racks in shallow pans and dry in the sun four days, turning every four hours, or in a 300 degree oven for 3-1/2 hours with the door open at broil position.

Variations to the recipes include adding or substituting light or dark corn syrup and powdered licorice.

After cooking, store the prepared mango seeds in sterilized jars.

Oldies Mango Seed

(Courtesy of Winona Like Hopkins, in "Oldies But Goodies, Vol. I"
by Na Pua Mae'ole O Kamehameha Chapter of
Kamehameha Schools Alumni Association)

12 medium green Chinese mangoes
1/2 cup Hawaiian salt
1 pound brown sugar
1/4 teaspoon Chinese five spice
1/4 teaspoon red food coloring
1 tablespoon thick soy Chinese molasses

Peel and halve mangoes; remove inner kernel. Rub Hawaiian salt on peeled halves. Dry in sun for 3 days. (Be sure to bring in after sunset.)

Rinse off salt on the fourth day. Boil in enough water to cover mangoes for 10 minutes. Drain.

Make a sauce by boiling brown sugar slowly until it melts; don't add water. Add Chinese five spice, coloring and thick soy Chinese molasses.

Add mangoes, mix well, and bottle in sun for several days.

Approximate nutritional analysis per mango half: 140 calories, no fat, no cholesterol, more than 600 milligrams sodium.

Mother's Mango Seeds

(After "Mother's Favorite Recipes"
by Friends of Waialae School; call 733-4883)

1 gallon dried green common mango seeds (see instructions)
1/2 cup Hawaiian salt
Red food coloring
4 cups brown sugar
2 tablespoons molasses
2 tablespoons lemon juice
1 tablespoon thick soy sauce
1/2 teaspoon five spice powder

To make dried mango seeds: Peel and halve about 80 green common mangoes, discarding the inner kernel only. Sprinkle with Hawaiian salt and let stand overnight. Wash, then dry 4 days or more; fruit will last longer if dried well. Rewash dried mangoes well.

Bring a large pot of water to a boil; add mangoes and food coloring. Boil 20 minutes or until soft. Drain in a strainer.

Return boiled mango seeds to large pot with the brown sugar, molasses, lemon juice, thick soy sauce and five spice powder. Cook 15 minutes or until thick, stirring constantly.

Approximate nutritional analysis per mango half: 70 calories, no fat, no cholesterol, over 200 milligrams sodium.

Mother's Mango Seeds II

(After "Mother's Favorite Recipes")

1 gallon dried mango seeds (follow instructions in preceding recipe)
1/2 cup Hawaiian salt
2 boxes (5 cups hard packed) brown sugar
3/4 teaspoon five spice powder
Red food coloring
Minced salt-preserved lime to taste, optional

Put dried mango seeds in a large pot with water to cover and boil for 1/2 hour.

Drain and add sugar over slow flame, stirring constantly for 1/2 hour. Add spice, coloring and lime, and cook 1/2 hour, stirring constantly.

Approximate nutrition analysis per mango half: 70 calories, no fat, no cholesterol, more than 200 milligrams sodium.

Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to features@starbulletin.com

By Request by Catherine Kekoa Enomoto is a regular feature of the
Honolulu Star-Bulletin. © 1996 All rights reserved.