- 1 large mango
- 2-3 handfuls of strawberries, as many as you like
- evaporated cane juice, or sugar, as much as you like
2. Cut up the mango. There's an easy way to do it here.
3. Mix fruits in a bowl with the sugar. The sugar draws moisture from the fruit, making a watery syrup--so, the more the merrier.
4. Allow the sugared fruits time to sit. About 10-15 minutes.
Options: Any fleshy, juicy fruit should work treated like this: kiwi, papaya, peaches, apricots. If you try this with anything in the genus Rubus (blackberry, dewberry, raspberry, boysenberry, salmonberry) just bruise the fruits slightly by mixing in the sugar with a blunt instrument.
Mangoes are in the Anacardiaceae, along with cashews, pistachios, sumac, and poison ivy. Strawberries are in the Rosaceae along with peaches, plums, almonds, pears, apples, quince, hawthorn, the above mentioned fruits in the genus Rubus, and, of course, the rose. I used to think that the mango might be in the Rosaceae since it is a drupe with a structure much like a peach, but the taste of the sap in the skin should have helped me catch on to the fact that it is related to sumac.