’Tis The Season For Fresh Mango

Sam Choy
By Sam Choy
Wednesday - June 27, 2007
| Share Del.icio.us

This week we’re having our way with mangoes. This show aired originally Aug. 23, 2003.

PICKLED MANGO

* 1 gallon sliced green mango
* 2 cups sugar
* 1 cup rice vinegar
* 4 tablespoons Hawaiian salt
* 1/4 pound li hing mui

Boil sugar, vinegar and Hawaiian salt until the sugar dissolves. Cool mixture.


Place sliced mango and li hing mui in jars. Pour mixture over mangos and refrigerate.

MANGO BREAD

* 2 cups cake flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 1 1/4 cups granulated sugar

In a mixing bowl, sift ingredients and set aside.

* 1/2 cup canola oil
* 1/2 cup butter, melted
* 3 eggs, well beaten
* 2 teaspoons vanilla
* 2 3/4 cups diced mango


In a large mixing bowl, combine oil, butter, eggs and vanilla. Whisk until well-combined. Add dry ingredients and mix until well blended. Fold in diced mango. Divide batter into three equal parts and pour into three loaf pans coated generously with cooking spray. Let stand in pans for 10 minutes before baking.

Bake at 350 degrees for 40 minutes. Test with a toothpick.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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