Recipe Corner
p. 86 · Read in the full issue
READERS are invited to send in recipes using Pacific Islands in gredients or ingredients readily ob tainable in the Islands. Ten shillings will be paid for each one used.
The mango season is now upon most of the South Pacific Islands and these recipes (sent in by “Marsala”) will be useful:—
As A Sweet
Green mangoes, mature but not ripe, can be cut in slices and stewed with a little water, a pinch of bi-carbonate of soda and sugar to taste. These can be served cold with boiled or baked custard, with a “crumple” top, or with coconut cream, ordinary cream or ice cream.
Mango Jam
Use mature green or half-ripe mangoes.
Peel and slice, rejecting the seeds. Just cover with water and boil until soft enough to mash through a colander.
Discard the fibres and measure pulp.
Return pulp to preserving-pan and cook slowly for 10 minutes then add to it an equal amount of sugar—cun for cup.
Boil until jam will set when a small quantity is cooled on a saucer. Bottle. (Only a small quantity should be made at a time as it does not keep well.)
Mango Sauce
6 lb sliced mango. 3 lb sugar. 3 pints of vinegar. 1 teaspoon cayenne. 1 dessertspoon salt.
'2 oz all-spice.
1 handful of whole ginger (bruised).
Boil all together till very well cooked. .
Strain through a colander. Bottle and seal tightly. Use in same way as e tcmato sauce.
Mango Chutney
To every 3lb of sliced mango allow: — - \Vi bottles of vinegar.
Vz lb raisins or sultanas. 1 lb sugar. 2Vz oz salt. 1 oz garlic and ‘I large onions, sliced.
Vz oz chillies.
Vi oz green ginger cut up fine.
Cut peeled mangoes into strips and soak a *4 hours ip salt and water (Vi lb salt f to 1 1 quarts of water). Next morning g strain, discarding brine.
Boil vinegar and sugar for Vz hour, ,* add mangoes and boil till transparent. .J Add other ingredients and boil a further *! hour. A sweet chutney may be made by y omitting the chillies.