SOME FRUITS OP HAWAII 



51 



Mango sauce 



yield 1 quart 



6 cups green or half-ripe iy 2 cups to 2 cups sugar 



mango slices 1% cups water 



Cook mangos in water until they are soft. Add sugar and cook 5 minutes 

 longer. Serve with meat or as a dessert. This may be used for a shortcake 

 filling or in sherbets, ice creams, or mousses. 



Canned mango sauce 



Sweetened or unsweetened sauce made from the green or half-ripe mangos 

 may be canned for future use as a sauce or for sherbet, shortcake, or mousse. 

 Pack hot sterile jars with the boiling hot sauce, seal, and process in hot 

 water bath for 30 minutes or in pressure cooker for 10 minutes at 5 pounds 

 pressure. 



Mango jam 



yield 1 quart 



12 cups half-ripe or ripe 6 cups sugar 



mango slices 4 cups water 



Cook mango slices with water about 15 minutes or until tender. Press 

 through a sieve, add sugar, and boil until thick and of proper consistency 

 for a jam. Pour into hot sterile jars and seal with paraffin. 



Mango papaya jam 



yield 2 quarts 



8 cups peeled mango slices 8 cups papaya slices 

 5 cups water 8 cups sugar 



Cook mango slices in 2y 2 cups water until tender and press through a 

 coarse strainer. Cook papaya in remaining water until soft. Combine 

 papaya and mango, add sugar, and cook slowly for 1 hour, or until of proper 

 consistency for jam. Pack in hot sterile jars and seal with paraffin. 



Mango butter 



yield 2 quarts 



12 cups peeled half-ripe % teaspoon ground cloves 



mango slices % teaspoon ground allspice 



6 cups sugar 1 teaspoon ground cinnamon 



4 cups water 1 teaspoon ground nutmeg 



Add water to mangos and cook until soft enough to mash. Press through 

 a sieve if mangos are stringy. Add sugar and spices, and cook slowly for 

 45 minutes, or until thick. Stir frequently to prevent burning. Pour into 

 hot sterile glasses and seal with paraffin. 



