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Pickled Mango

1 gallon sliced green mango
2 cups sugar
1 cup rice vinegar
4 Tb. Hawaiian salt
One quarter pound li hing mui (1/4 lbs.)

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 tsp. baking soda
One half tsp. salt  (1/2 tsp.)
One and one half tsp. ground cinnamon  (1 ½ tsp)
One and one quarter cup granulated sugar   (1 ¼ cup)

In a mixing bowl, sift ingredients and set aside.

One half cup canola oil (1/2 cup)
One half cup butter, melted  (1/2 cup)
3 eggs, well beaten
2 tsp. vanilla
Two and three quarters cup mango, diced  (2 ¾ cup)

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 3 generously sprayed Pam loaf pans.  Let stand in pans for 10 minutes before baking.

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