"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Mango Sauce (applesauce substitute, only better) Recipe
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This recipe for Mango Sauce (applesauce substitute, only better), by Cooking in the Tropics, is from Cooking in the Tropics 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Cooking in the Tropics Added: Friday, April 11, 2008
Peel mangoes which are white inside (no yellow showing yet, but not dark green either). Remove from seed. Put into large pot with just a little water. Bring to boil over very low heat (this scorches extremely easily) and cook until mangoes are soft. Put through colander or sieve to mash and remove strings. Add sugar to taste (depending on how green the mangoes are). Can be canned by putting into sterile jars with sealing lids and boiling in hot water bath for 10 minutes. Freezes well also.
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