FAVORITE PICKLED MANGO

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FAVORITE-PICKLED-MANGO
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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.

FAVORITE-PICKLED-MANGO
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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.
Prep Time20 mins
Active Time15 mins
Allow To Sit: 2 –3 d
Course: Dessert
Cuisine: American, Local
Keyword: pickled, mango, vinegar, hawaii
Yield: 1 Gallon.
Author: Deirdre K Todd

Materials

  • 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.
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