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BULLETIN 77, HAWAII EXPERIMENT STATION 



Supply: In comparison with the quantity grown, very few mangos 

 reach the commercial market, usually only those of high quality, such 

 as Pirie or Victoria. Because the supply is never equal to the demand, 

 they command a high price. The roadside vendors sell a fairly large 

 quantity, not always of the best variety. The mangos usually begin to 

 ripen in April and are available until November. 



Use: The mango is most desirable used fresh as a dessert fruit or 

 in combination with citrus fruits, pineapple or papaya. It is delicious 

 in cocktails, salads, shortcake and frozen desserts. Many people prefer 

 the flavor of the green or half-ripe mangos, which may be used in pies 

 or cooked and served as a sauce. Many children eat them when they 

 are green, hard and very sour. The season is comparatively short, but 

 mango slices or the sauce may be satisfactorily canned for future use. 

 Mango chutney is the favorite way of preserving, although mangos 

 make delicious jams and marmalades. 



Canned mangos — open kettle method 



yield 2 quarts 



8 cups peeled, firm, ripe 4 cups water 



mango slices \i cup lemon juice 



6 cups sugar 



Combine sugar and water and heat to boiling point. Add mango slices; 

 cook 10 minutes or until clear, add lemon juice, and pour into hot sterile 

 jars, fill with syrup, and seal. Label and store in cool place. This syrup 

 seemed very sweet at the time of canning, but on standing several weeks 

 the product was found to be more satisfactory than if a thinner syrup was 

 used. 



Canned mangos — cold pack method* 



yield 2 quarts 

 8 cups peeled, firm, ripe 4 cups sugar 



mango slices 4 cups water 



Make a syrup of sugar and water by heating to boiling point. Add mango 

 slices and cook 10 minutes, removing scum from the top. Allow fruit to 

 stand until it looks clear, then reheat to boiling, pack in hot sterile jars, 

 seal, and process in water bath 15 minutes. If pressure cooker is to be 

 used, pre-cooking is not necessary. Pack uncooked mango slices in hot 

 sterile jars and pour the boiling syrup over them. Partially seal and process 

 in pressure cooker 15 minutes at 5 pounds pressure. Remove, seal and 

 invert to cool. Label and store in cool place. 



Mangoade 



6 servings 



1% cups ripe mango pulp % cup lemon juice 



pressed through sieve % cup sugar 



1 cup orange juice 3 cups water 



grated rind % orange 

 Combine sugar, water, and orange rind and bring to boiling point. Cool, 

 add to mango pulp and fruit juice. Chill and pour over cracked ice before 

 serving. 



* Contributed by Agricultural Extension Service. 



