It's the start of mango season here. I just bought 4 mangoes, large,
ripe, ready to use at the Sunday market (total weight about 5 pounds)
for $1.00. Our trees aren't ripe yet - our mangoes ripen a little later
in the season - but they are loaded with fruit.

We get "seconds" on fruit at the market. These were destined for the US
via a fruit importer in Miami but they were too ripe for shipping when
the buyer made his decision on which boxes to take. We reap the
benefits. They sell off the undersized or too ripe fruit to local
vendors who then resell at the Sunday market. A pickup truck full of
undersized melons for example will be sold to a vendor for 50 to 100
lempira ($2.50 -$5.00) and then he resells the melons for 5 lempira
each (about $0.20).

Over ripe bananas were in so were the last of the melons that didn't
make the cut for export.

Blackberries have been in now for weeks. They are going for about $0.20
a pound. I have abut 8 pounds in the freezer now.

Today I am trying a new recipe for mango pudding. If it turns out ok,
I'll post it.

Sandi

Sandi wrote:
> It's the start of mango season here. I just bought 4 mangoes, large,
> ripe, ready to use at the Sunday market (total weight about 5 pounds)
> for $1.00. Our trees aren't ripe yet - our mangoes ripen a little later
> in the season - but they are loaded with fruit.
>
> We get "seconds" on fruit at the market. These were destined for the US
> via a fruit importer in Miami but they were too ripe for shipping when
> the buyer made his decision on which boxes to take. We reap the
> benefits. They sell off the undersized or too ripe fruit to local
> vendors who then resell at the Sunday market. A pickup truck full of
> undersized melons for example will be sold to a vendor for 50 to 100
> lempira ($2.50 -$5.00) and then he resells the melons for 5 lempira
> each (about $0.20).
>
> Over ripe bananas were in so were the last of the melons that didn't
> make the cut for export.
>
> Blackberries have been in now for weeks. They are going for about $0.20
> a pound. I have abut 8 pounds in the freezer now.
>
> Today I am trying a new recipe for mango pudding. If it turns out ok,
> I'll post it.
>
> Sandi
>

Is the Lempira the monetary unit of Honduras? Or of where? I have
heard the word, but I do not remember. Thank you, MS

Margaret Suran wrote:

> Is the Lempira the monetary unit of Honduras? Or of where? I have
> heard the word, but I do not remember. Thank you, MS

Lempira is the monetary unit in Belize and Utila, I am not sure about
the rest of Honduras. Maybe she can tell you.

I went scuba diving and it was 1,413.750 Lempira, or $75(US).

BTW, I had a mango margarita and it was quite tasty.

Becca

Becca

"Sandi" > wrote in message
ups.com...
> It's the start of mango season here. I just bought 4 mangoes, large,
> ripe, ready to use at the Sunday market (total weight about 5 pounds)
> for $1.00. Our trees aren't ripe yet - our mangoes ripen a little later
> in the season - but they are loaded with fruit.
>
> We get "seconds" on fruit at the market. These were destined for the US
> via a fruit importer in Miami but they were too ripe for shipping when
> the buyer made his decision on which boxes to take. We reap the
> benefits. They sell off the undersized or too ripe fruit to local
> vendors who then resell at the Sunday market. A pickup truck full of
> undersized melons for example will be sold to a vendor for 50 to 100
> lempira ($2.50 -$5.00) and then he resells the melons for 5 lempira
> each (about $0.20).
>
> Over ripe bananas were in so were the last of the melons that didn't
> make the cut for export.
>
> Blackberries have been in now for weeks. They are going for about $0.20
> a pound. I have abut 8 pounds in the freezer now.
>
> Today I am trying a new recipe for mango pudding. If it turns out ok,
> I'll post it.
>
> Sandi
>

I make Mango Nut Bread when I need to use up extra mango. My husband likes
it with more than the 1 cup mango called for in the recipe. He also never
waits until the second day to dig in.

MANGO NUT BREAD


1/2 cup butter; or shortening
3/4 cup sugar
2 eggs
2 cup flour; sifted
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mango; chopped fine
1 tablespoon lime juice
1/2 cup nuts; chopped

Cream shortening and sugar. Add eggs. Stir in dry ingredients, mango and
lime juice. Add chopped nuts. Bake in greased and floured loaf pan in 375
degree oven for 1 hour. Do not cut until the second day.

Yield: 8 servings

On 30 May 2005 05:30:01 -0700, "Sandi" > wrote:

>It's the start of mango season here. I just bought 4 mangoes, large,
>ripe, ready to use at the Sunday market (total weight about 5 pounds)
>for $1.00. Our trees aren't ripe yet - our mangoes ripen a little
later
>in the season - but they are loaded with fruit.
>
>We get "seconds" on fruit at the market. These were destined for the
US
>via a fruit importer in Miami but they were too ripe for shipping
when
>the buyer made his decision on which boxes to take. We reap the
>benefits. They sell off the undersized or too ripe fruit to local
>vendors who then resell at the Sunday market. A pickup truck full of
>undersized melons for example will be sold to a vendor for 50 to 100
>lempira ($2.50 -$5.00) and then he resells the melons for 5 lempira
>each (about $0.20).
>
>Over ripe bananas were in so were the last of the melons that didn't
>make the cut for export.
>
>Blackberries have been in now for weeks. They are going for about
$0.20
>a pound. I have abut 8 pounds in the freezer now.
>
> Today I am trying a new recipe for mango pudding. If it turns out
ok,
>I'll post it.
>
>Sandi

Mangoes are ripe in Hawaii too! All over the road and many happy
birds with orange beaks. Made 2 recipes of my grandmother's mango
chutney abut 2 weeks ago. Mango season is a wonderful season and it
looks as though another crop of mangoes are in the making. Unusual
but we'll take the second group in a couple of months too.

with aloha,
Thunder

smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff

Becca wrote:
> Margaret Suran wrote:
>
> > Is the Lempira the monetary unit of Honduras? Or of where? I have
> > heard the word, but I do not remember. Thank you, MS
>
> Lempira is the monetary unit in Belize and Utila, I am not sure about
> the rest of Honduras. Maybe she can tell you.
>
> I went scuba diving and it was 1,413.750 Lempira, or $75(US).
>
> BTW, I had a mango margarita and it was quite tasty.
>
> Becca

The monetary unit of Belize is the Belize Dollar, not the Lempira. If
you were paying in Lempira, you were probably in the Bay Islands of
Honduras. Roatan, Utila, and Guanaja are Honduran islands, not Belizian
islands. The monetary unit is of course the same throughout Honduras
although the Bay Islands often prefers US dollars to anything else.BTW,
your dive trip is now US $78. It seems odd that they would be using
Lempira in Belize since it is exceptionally HARD to change Lempira to
any other Central American currency except Quetzales at the border with
Guatemala. Airport banks in El Salvador won't change Lempira for US
dollars and US dollars are the official currency in El Salvador. Sig
Other couldn't change them in Costa Rica either.

Sandi

Sandi

There is no such thing as extra mango. :-)) We peel and freeze it in
chunks.....ready for mango liquados (milk shakes). With no A/C, I do
not do any indoor cooking during mango season. We have a sove on the
patio in addition to one in the kitchen. From April through the end of
October, all cooking is pretty much done outside on the stove top
burners.

Sandi

Sandi wrote:


> The monetary unit of Belize is the Belize Dollar, not the Lempira.

Sandi you are correct, I was in Roatan. I did not go diving in Belize, I
went inner tubing down a river.

Becca

"Renee" > wrote in
:

>
> "Sandi" > wrote in message
> ups.com...
>> It's the start of mango season here. I just bought 4 mangoes, large,
>> ripe, ready to use at the Sunday market (total weight about 5 pounds)
>> for $1.00. Our trees aren't ripe yet - our mangoes ripen a little
>> later in the season - but they are loaded with fruit.
>>
>> We get "seconds" on fruit at the market. These were destined for the
>> US via a fruit importer in Miami but they were too ripe for shipping
>> when the buyer made his decision on which boxes to take. We reap the
>> benefits. They sell off the undersized or too ripe fruit to local
>> vendors who then resell at the Sunday market. A pickup truck full of
>> undersized melons for example will be sold to a vendor for 50 to 100
>> lempira ($2.50 -$5.00) and then he resells the melons for 5 lempira
>> each (about $0.20).
>>
>> Over ripe bananas were in so were the last of the melons that didn't
>> make the cut for export.
>>
>> Blackberries have been in now for weeks. They are going for about
>> $0.20 a pound. I have abut 8 pounds in the freezer now.
>>
>> Today I am trying a new recipe for mango pudding. If it turns out ok,
>> I'll post it.
>>
>> Sandi
>>
>
> I make Mango Nut Bread when I need to use up extra mango. My husband
> likes it with more than the 1 cup mango called for in the recipe. He
> also never waits until the second day to dig in.
>
> MANGO NUT BREAD
>
>
> 1/2 cup butter; or shortening
> 3/4 cup sugar
> 2 eggs
> 2 cup flour; sifted
> 1 teaspoon baking soda
> 1/4 teaspoon salt
> 1 cup mango; chopped fine
> 1 tablespoon lime juice
> 1/2 cup nuts; chopped
>
> Cream shortening and sugar. Add eggs. Stir in dry ingredients, mango
> and lime juice. Add chopped nuts. Bake in greased and floured loaf pan
> in 375 degree oven for 1 hour. Do not cut until the second day.
>
> Yield: 8 servings
>
>
>

Oh Gawd this sounds good. I love mangoes and the hubster is correct, 1
mango is never enough. I eat 'em plain with sugar. I'll buy the jars of
them too during the winter. Thanks for the recipe, never would I have
thought of Mango Nut Bread.

Michael

"Dog3" > wrote in message
1...
> "Renee" > wrote in
> :
>
>>
>> "Sandi" > wrote in message
>> ups.com...
>>> It's the start of mango season here. I just bought 4 mangoes, large,
>>> ripe, ready to use at the Sunday market (total weight about 5 pounds)
>>> for $1.00. Our trees aren't ripe yet - our mangoes ripen a little
>>> later in the season - but they are loaded with fruit.
>>>
>>> We get "seconds" on fruit at the market. These were destined for the
>>> US via a fruit importer in Miami but they were too ripe for shipping
>>> when the buyer made his decision on which boxes to take. We reap the
>>> benefits. They sell off the undersized or too ripe fruit to local
>>> vendors who then resell at the Sunday market. A pickup truck full of
>>> undersized melons for example will be sold to a vendor for 50 to 100
>>> lempira ($2.50 -$5.00) and then he resells the melons for 5 lempira
>>> each (about $0.20).
>>>
>>> Over ripe bananas were in so were the last of the melons that didn't
>>> make the cut for export.
>>>
>>> Blackberries have been in now for weeks. They are going for about
>>> $0.20 a pound. I have abut 8 pounds in the freezer now.
>>>
>>> Today I am trying a new recipe for mango pudding. If it turns out ok,
>>> I'll post it.
>>>
>>> Sandi
>>>
>>
>> I make Mango Nut Bread when I need to use up extra mango. My husband
>> likes it with more than the 1 cup mango called for in the recipe. He
>> also never waits until the second day to dig in.
>>
>> MANGO NUT BREAD
>>
>>
>> 1/2 cup butter; or shortening
>> 3/4 cup sugar
>> 2 eggs
>> 2 cup flour; sifted
>> 1 teaspoon baking soda
>> 1/4 teaspoon salt
>> 1 cup mango; chopped fine
>> 1 tablespoon lime juice
>> 1/2 cup nuts; chopped
>>
>> Cream shortening and sugar. Add eggs. Stir in dry ingredients, mango
>> and lime juice. Add chopped nuts. Bake in greased and floured loaf pan
>> in 375 degree oven for 1 hour. Do not cut until the second day.
>>
>> Yield: 8 servings
>>
>>
>>
>
> Oh Gawd this sounds good. I love mangoes and the hubster is correct, 1
> mango is never enough. I eat 'em plain with sugar. I'll buy the jars of
> them too during the winter. Thanks for the recipe, never would I have
> thought of Mango Nut Bread.
>
> Michael

You're welcome, Michael. It does comes out good.

On Tue, 31 May 2005 14:41:14 GMT, Dog3 wrote:

> I eat 'em plain with sugar.

My favorite I learned in the Philippines. Green (unripe) mango sliced in a
bowl with soy sauce and coarse salt. Maybe even a dash of Tabasco. Yum!

--

-Jeff B.
zoomie at fastmail dot fm

In article > ,
Dog3 > wrote:

[Snipped previous stuff.]

>Oh Gawd this sounds good. I love mangoes and the hubster is correct, 1
>mango is never enough. I eat 'em plain with sugar. I'll buy the jars of
>them too during the winter. Thanks for the recipe, never would I have
>thought of Mango Nut Bread.

G'day Michael,

You really need to get some decent mangoes. There's *no way* a good
mango needs added sugar!


Cheers, Phred.

--
LID

Yeff wrote:
> On Tue, 31 May 2005 14:41:14 GMT, Dog3 wrote:
>
> > I eat 'em plain with sugar.
>
> My favorite I learned in the Philippines. Green (unripe) mango sliced in a
> bowl with soy sauce and coarse salt. Maybe even a dash of Tabasco. Yum!
>
> --
>
> -Jeff B.
> zoomie at fastmail dot fm

Green mango peeled and sliced with tabasco and salt is the way they eat
them here in Honduras

Sandi

(Phred) wrote in
:

> In article > ,
> Dog3 > wrote:
>
> [Snipped previous stuff.]
>
>>Oh Gawd this sounds good. I love mangoes and the hubster is correct, 1
>>mango is never enough. I eat 'em plain with sugar. I'll buy the jars of
>>them too during the winter. Thanks for the recipe, never would I have
>>thought of Mango Nut Bread.
>
> G'day Michael,
>
> You really need to get some decent mangoes. There's *no way* a good
> mango needs added sugar!
>
>
> Cheers, Phred.
>

Thanks Phred, I've always used 'em as a dessert. I'm a sugar freak and
making them sweet has always been my way. I've had the eyes opened.

Michael

Mmmmmmmmm....

Mango margaritas, mango daiquiris, mango lassi. Mango juice
dripping down your chin as you gnaw the flesh from the seed...

If there's a heaven, it's planted with mango trees. And figs.

gloria p

On 1 Jun 2005 04:31:10 -0700, "Sandi" > wrote:

>
>
>Yeff wrote:
>> On Tue, 31 May 2005 14:41:14 GMT, Dog3 wrote:
>>
>> > I eat 'em plain with sugar.
>>
>> My favorite I learned in the Philippines. Green (unripe) mango
sliced in a
>> bowl with soy sauce and coarse salt. Maybe even a dash of Tabasco.
Yum!
>>
>> --
>>
>> -Jeff B.
>> zoomie at fastmail dot fm
>
>Green mango peeled and sliced with tabasco and salt is the way they
eat
>them here in Honduras
>
>Sandi

We eat green mangoes here in Hawaii with shoyu and vinegar. Pickle-y.
The shoyu is from our Asian influence, no doubt.

Agreed, a good mango needs no sugar! It is bursting with juicy sweet
flavor that can not be compared to any other fruit. Ambrosia, for
sure.

aloha,
Thunder
smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff

Puester wrote:
> Mmmmmmmmm....
>
> Mango margaritas, mango daiquiris, mango lassi. Mango juice
> dripping down your chin as you gnaw the flesh from the seed...
>
> If there's a heaven, it's planted with mango trees. And figs.
>
> gloria p

and passion fruit and guava

Dog3 wrote:
> (Phred) wrote in
> :
>
> > In article > ,
> > Dog3 > wrote:
> >
> > [Snipped previous stuff.]
> >
> >>Oh Gawd this sounds good. I love mangoes and the hubster is correct, 1
> >>mango is never enough. I eat 'em plain with sugar. I'll buy the jars of
> >>them too during the winter. Thanks for the recipe, never would I have
> >>thought of Mango Nut Bread.
> >
> > G'day Michael,
> >
> > You really need to get some decent mangoes. There's *no way* a good
> > mango needs added sugar!
> >
> >
> > Cheers, Phred.
> >
>
> Thanks Phred, I've always used 'em as a dessert. I'm a sugar freak and
> making them sweet has always been my way. I've had the eyes opened.

A good ripe mango will be extra super duper sweet with absolutely NO
sugar.