Boil the water. Add minute rice and cover, take pan off the heat. Let steam for 5 minutes. Place aside.

Cut the tops of the mangoes round the stem, lifting up , depodding and deseeding your mango in one fell swoop. Pluck the ribs and rinse the fruit. Save any green from the tops and cut coarsely.

Add the rice, beef, and pork sausage along with the two eggs into a large mixing bowl. Get in there with your clean hands and mix well until homogenous. (Over)Stuff your green mangoes, packing firmly.

Line the bottom of the crockpot with any leftover mango trimmings and meatballs. Place the stuffed mangoes on top. Add 23 ozs. tomato juice.

Cover. Let go for 5 hours on the "High" Setting. Serve with cottage cheese, applesauce, and bread n' butter.