Mango Coleslaw - for Freezing

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Faye Jones. She didn't specify serving yield so I am guessing. I am actually fairly surprised to see fresh mango on the menu in 1980's Muir.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1  medium cabbage
• 1  carrot, grated
• 1  mango, chopped fine
• 1  teaspoon salt

• Syrup

• 1  cup vinegar
• 2  cups sugar
• 1⁄2 cup water
• 1  tablespoon celery seed
• 1  tablespoon mustard seeds

Directions

1. Grate cabbage and add salt. Let stand for 1 hour.
2. Squeeze out and then add carrot and mango. Set aside.
3. Boil syrup ingredients for 1 minute.
4. Let stand until lukewarm; pour over cabbage.
5. Freeze in containers the size you need for your family's needs.