Pickled green mango, homemade.
It's mango season - mangoes everywhere: green, ripe, or about; dried, juice and jam.
The biggest and sweetest, our native variety; wild or pahutan, now rare and endangered.
Take the back seat, apple, pear, persimmon; join the fun, pineapple, guava and orange.
When green fruits fall, waste them not: pickle with vinegar, salt and sugar in glass jar. .
Serve straight, to each his own take, at anytime, before, during and after every meal.
For green mango juice: blend with sugar, crushed ice and cream, and serve in tall glass.
A mother stock in the ref: concentrated juice, ready to mix for the kids after school. ~