POSTED: 1:30 a.m. HST, Jun 22, 2011
In Hawaii, summer means mango season.
It once seemed like there was a mango tree in every yard, and bags of fruit would be passed out to family, friends and neighbors. This season, mangoes are scarce, and we relish it when friends can share a few. If you’re one of the lucky ones, here are a couple of delicious preparations:
2 ripe mangoes, diced
1/2 ripe pineapple, diced
2 tablespoons fresh mint, chopped
2 teaspoons brown sugar
Juice of 1 lime
2 fresh chili peppers, diced
1 large tomato, seeded and diced
In large bowl, mix fruit, mint, brown sugar, lime juice and chili peppers. Season to taste with salt and stir well to combine. Cover bowl and refrigerate for about 30 minutes. Mix in tomatoes before serving. Makes about 5 cups.
2 cups mango pulp (see below)
4 cups sugar
1/4 cup lemon juice
1 cup water
1 package (about 1 ounce) powdered pectin
To make mango pulp, peel and slice ripe mangoes. Blend to puree consistency, adding water as necessary. In large bowl, combine pulp, sugar and juice. Let stand 20 minutes, stirring occasionally. Wash, rinse and sterilize jars. In saucepan, combine water and pectin. Bring to a boil and boil rapidly 1 minute, stirring constantly. Immediately add pectin to fruit mixture; stir 2 minutes. Pour mixture into jars. Cover and let stand at room temperature 24 hours, then refrigerate up to 3 weeks. Makes seven 6-ounce jars.
More Hawaiian Electric Co. recipes are available at www.heco.com.