Diner F, the “Fountain of Knowledge of all things Ewa” brought in a bucket full of Hayden Mangoes to share today from his tree in his backyard in Ewa Beach. These, being from the very first batch he harvested this summer, all ready for the pickinz’, right off da’ tree, not da’ kine bruised on da’ ground ‘kine. Some on the green side, some semi-ripe, some fully ripe.
He said this summer — when his tree is usually ready to harvest around May and June — is an unusually bountiful one this year, with “choke” mangoes, particularly on one side of his tree, while the other side is full of mango “flowers”, which is how the mango begins its growth. So he expects to have another bountiful late harvest around August to September.
He owns a home in the “old side” of Ewa Beach, by North Road, where he suspects has a different effect on his tree than other parts. No doubt, as the Shibata Mango tree at mom’s place in East Oahu had a really weird season this year, fruiting in Winter!
Shibata and Pirie Mango Tree Flowers – East Oahu area
I cut-up one of Diner F’s ripe Ewa Beach Hadyen Mango to try it this morning, and whoo’ da buggah SWEET! Ono! No can beat island mangoes… da’ best!
That said, I now have four pretty big green Ewa Beach Haydens that I’ll turn into Pickle Mango. Except this time I’m gonna’ try sweetening the pickling “juice” with Mirin and cane sugar, and losing the Li Hing Mui and Li Hing Powder, as I want to taste how the Mirin affects the flavor of the mango itself. How you figgah? Should work eh?
This is the (simplified, non-Li Hing) Pickle Mango recipe I’ve formulated for the mangoes I got today:
- 4 green to semi-green Ewa Beach Hayden mangoes, sliced
- 1 cup apple vinegar (really good stuff from Chinatown!)
- 2 tbsp. apple Cider vinegar
- 1-1/4 cups mirin
- 1 cup cane sugar
- 1/4 cup Hawaiian salt
- Red food coloring
Note, I didn’t try the recipe above yet, so don’t do it yourself until I report back how it works out. ;-)
Once again, in case you missed it, this is another very simple, yet absolutely FANTASTIC way to use fresh, ripe, sweet mango!…
Pomai’s Mango Bruschetta – Toasted French Bread, rubbed with a garlic clove and dressed with Extra Virgin Olive Oil, a fresh, sweet mango slice, Hawaiian Salt and fresh cracked black pepper