Mango Seed

Oldies but Goodies. Volume I. Nā Pua Mae‘ole o Kamehameha Chapter. Page 241.


By Winona Like Hopkins KS ’53

12 medium Chinese mangoes
1/2 cup Hawaiian salt
1 lb. brown sugar
1/4 tsp. Chinese five spices
1/4 tsp. red food coloring
1 tbsp. thick soy sauce Chinese molasses

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.

*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).