By Request

By Catherine Kekoa Enomoto

Wednesday, July 9, 1997

By George F. Lee, Star-Bulletin

Mango treat cuts two ways

HELEN Moku of Kaneohe is looking for a recipe for shredded mango, which sells for up to $14 a pound. In the first recipe, combine the mango and syrup, then partially dry the mango; in the second recipe, reverse the procedures.

Also, Marcia Lee of Salt Lake asked for a sauce anglaise recipe. The sauce can accompany the Hawaii Prince Hotel bread pudding featured in the June 25, 1997, Body & Soul section.

The recipe follows from Andre Fusero, pastry chef at the Hawaii Prince Hotel. Our apologies to chef Fusero, whose name we misspelled as Susero. He indicated that the sauce anglaise, or vanilla sauce, requires long, slow cooking with constant stirring, and then immediate cooling.

Shredded Mango

(From the July 1, 1970, Star-Bulletin;
courtesy of Mary E. Chang of Waipahu)

6 cups peeled green mango (about 9 whole mangoes)
1-1/2 teaspoons Hawaiian sea salt

Syrup:
1 cup brown sugar, firmly packed
2 tablespoons water
1 teaspoon red food coloring
1/4 teaspoon Chinese 5-spice powder

Slice mangoes into 1/4-inch strips. Sprinkle with salt and let stand overnight. Drain.

Combine syrup ingredients and bring to boil over high heat. Add drained mango and cook on medium heat 5 to 8 minutes, stirring occasionally. Cool.

Arrange mango mixture on paper towels in a flat baking pan. Bake at 170 to 200 degrees for 1 hour or until dried. Makes 1-1/2 to 2 cups, or 20 1-ounce servings.

Approximate nutritional analysis per 1-ounce serving: 75 calories, no fat, no cholesterol, 170 milligrams sodium.*

Mango Strips
(5 Spice-Flavored Preserved Mango)

(From "The Food of Paradise" by Rachel Laudan,
University of Hawai'i Press, 1996, $24.95)

1 gallon green-mango strips, cut 2 inches long and 1/4 to 1/3 inch square (some odd-sized pieces OK; see note)
1 pound brown sugar
2 cups white sugar
1/2 cup water
1/4 cup lemon or lime juice
1 tablespoon salt
2 teaspoons Chinese 5-spice powder, or to taste
1/2 teaspoon red food coloring, optional

Soak mango in a salt solution (add up to 6 tablespoons salt per quart of water) overnight; drain. Spread mango on a tray and leave in hot sun 1 to 2 days, or until they are partially dried. (In less sunny weather, partially dry on the lowest oven setting or in a dehydrator.)

Bring sugars, water, lemon juice and salt to a boil and stir until sugar dissolves. Add mango and simmer 15 minutes or until fruit is tender but firm, and almost no liquid remains. Add 5-spice and food coloring; cook 5 minutes.

Store in sterilized jars. Serve like candy. Makes 1 gallon, or 60 1-ounce servings.

Note: Mango shreds, above, and mango seed are equally popular. For the latter, cut small green mangoes in half through the seed. Proceed in the same way, adjusting the drying and cooking times appropriately.

Approximate nutritional analysis per 1-ounce serving: 85 calories, no fat, no cholesterol, 110 milligrams sodium.*

Hawaii Prince Hotel
Sauce Anglaise (Vanilla Sauce)

(By Andre Fusero, pastry chef, Hawaii Prince Hotel)

8 egg yolks
4 ounces granulated sugar (9 tablespoons plus 1 teaspoon)
2 cups milk
1/2 vanilla bean or 1 teaspoon vanilla extract

Mix egg yolks and sugar.

Bring milk to a boil, then lower heat. Add yolk mixture very slowly to milk, stir constantly; do not boil. Cook until mixture coats spoon. Then, immediately remove pot from heat, stir in extract or seeds scraped from the vanilla bean, and place pot in ice water.

Serve with bread pudding and, if desired, whipped cream. Makes 24 servings.

Approximate nutritional analysis per 2-tablespoon serving: 50 calories, 2.5 grams total fat, 1 gram saturated fat, 75 milligrams cholesterol, 15 milligrams sodium.*