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1 gallon green mango strips, about 2 inches by 1/4 or 1/3 inches(odd-sized pieces don't matter and can't be helped), seed and skin removed
1 pound box brown sugar
2 cups white sugar
1/4 cup lemon or lime juice
1/2 cup water
1 Tablespoon salt
2 teaspoons five-spice powder, or to taste
1/2 teaspoon red coloring (optional)
1. Spread the mangos on a tray and leave in the hot sun for a day or two until they are partially dried out. (In Hawaii, a corrugated iron roof is a favorite spot. In less sunny climates, partially dry on the lowest setting in the oven or in a dehydrator).
2. Bring sugar, lemon juice, water and salt to the boil and stir until sugar is dissolved. Add the mangos and simmer for fifteen minutes (you are aiming for a tender but firm consistency, with almost no liquid left). Add spices and coloring and cook for five more minutes.
3. Store the fruit and its liquid in sterilized jars. Then serve when and as you would candy.
Note: This yields one gallon. The mango shreds and seed are equally popular; for the first, shred the mango; for the second, cut small green mangos in half through the seed. Then proceed adjusting drying and cooking times, as needed.
This recipe is also known as Five-spice Flavored Preserved mango.