Digital Collections
Celebrating the breadth and depth of Hawaiian knowledge. Amplifying Pacific voices of resiliency and hope. Recording the wisdom of past and present to help shape our future.
Mango Seed
Winona Like Hopkins, KS ’53
Oldies but Goodies Vol I. Kamehameha Schools Alumni Association,
Nā Pua Mae‘ole o Kamehameha Chapter. 1983.
INGREDIENTS:
12 medium green Chinese mangoes
½ cup Hawaiian salt
1 pound brown sugar
¼ teaspoon Chinese five spice
¼ teaspoon red food coloring
1 tablespoon thick soy Chinese molasses
DIRECTIONS:
Peel and halve mangoes; remove seeds. 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 water (enough water to cover mangoes) for 10 minutes. Drain.
Make sauce of 1 lb brown sugar.
Boil slowly until sugar melts.
DO NOT add water; add Chinese five spices, coloring and thick soy Chinese molasses.
Add mangoes, mix well, bottle in sun for several days.
About Mango
*Manakō – Mango; (Mangifera indica), a large, common fruit tree from India. Long, narrow leaves form a dense top, and large ovoid, juicy fruits develop usually between March and October. (Hawaiian Dictionary, 236).
