Sunday, August 19, 2012

Oh, great. I was so tired after my day's work that I popped off into a deep sleep at 8 o'clock. Now it's 11 p.m. and I'm feeling bright-eyed and bushy-tailed.

Maybe I'll plan my small dinner party. I want to have my brother Charles and a couple of his friends over for alligator scallopine and a nice salad.

Once upon a time, we could buy sliced mangoes in light syrup from the refrigerated produce section of the local markets. They make a fine summer dessert when paired with Blue Bell Vanilla Bean ice cream. It shouldn't be hard to make mangoes in simple syrup, should it Tony?


  1. I'm interested to know, too. I used to be able to pick up canned mango, but all the stores seem to carry now is row upon row of pineapple.

    1. Tony sent this along, Dianne:

      1Take 4 oz of water, 4 oz. of Mango Juice, 4-6 oz. Mango and 8 oz. of granulated sugar. If you'd like more simple syrup, simply double the starting amounts of water, juice and sugar. The equation, no matter what the ending result is equal parts of sugar, (water and juice totaling the same amount of sugar). For example, 4 oz. of water plus 4 oz. of Mango Juice equals 8 oz. total, to the 8 oz. of sugar.

      2Bring the water to a boil by either placing in a teapot or cooking pot to boil the water. If you are doing this in a restaurant or bar, a great easy way to get the boiling water is to use the hot water spout from the coffee machine, and then have a heat resistant container ready. This saves a lot of time and clean up, should you have this wonderful resource.

      3Next add the granulated sugar and Mango Juice, (4 oz. Mango Juice), 4-6 oz. Mango. Pour the sugar, Mango & Mango Juice into the cooking pot or if using the ready hot water from the coffee machine spout or teapot, pour into a heat resistant container all together. Stir the sugar, Mango Juice, Mango and water together until the sugar dissolves completely. Time is the key here. If you leave the Mango in for a longer period of time the stronger the flavor will be. Think steeping tea.


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