Crack seed stores are becoming less and less visible here. While you can get Pickled Mango year round in some small shops in Chinatown, this is the absolute most looked-forward-to recipe when mango season is here in the islands.Summer time! Sour, salty and sweet.
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FAVORITE PICKLED MANGO
Crack seed stores are becoming less and less visible here. While you can get Pickled Mango year round in some small shops in Chinatown, this is the absolute most looked-forward-to recipe when mango season is here in the islands.Summer time! Sour, salty and sweet.
Ingredients
- 1 gallon green mangoes, sliced
- 2 TB Hawaiian salt
- 10 li-hing mui seeds, as desired
- 2 TB preserved red ginger, optional
Syrup:
- 6 c. water
- 4 c. brown sugar
- 3 c. white vinegar
- 1/4 c. salt
- 2 TB red food coloring, optional
Instructions
- Sprinkle mangoes with salt; let stand overnight.
- Rinse and drain; place in jars with seeds.
- Combine syrup ingredients and bring to a boil.
- Cool; pour over mangoes.
- Allow to sit 2-3 days.
- Makes 1 gallon.
Tried this recipe?Let us know how it was!