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Chinese Mango Seed
1 Gallon dry mangoes
3/4 c Chinese thick soy sauce
7 c Brown sugar
1 tb Chinese licorice
1 tb Chinese five spice
Remove skin, then cut into halves. Dry the mango halves for 3 to 4 days until mangoes are thoroughly dried. If you want to store dried mangoes you may. Cooking: Put mangoes in a large pot and add enough water to cook and cover approximately 30 minutes. Then add 3/4 c soy sauce for coloring. Let it come to a boil and turn heat down on third or low and cook slowly. Add brown sugar and continue to cook slowly stirring the mangoes so that they do not stick or burn. Cook until liquid is almost gone. Add licorice and 5 spice. Approximate cooking time is 1 1/2 to 2 hours. Cool mangoes for a while and then put into jars.
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