Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, cook and cool, or 3 cans carrots
1 onion, chopped
1 can tomato soup
3/4 c. vinegar
1 tsp. dry mustard
1 mango, chopped
1 c. sugar
3/4 c. Crisco oil
pinch of salt and pepper

Preparation

Mix soup, vinegar, mustard, sugar, oil and salt and pepper. Put on stove and heat, then pour over carrots.
Serve cold.