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.
35 min1 serving
Ingredients
- 1 gallon green mangoes, sliced
- 2 TB Hawaiian salt
- 10 li-hing mui seeds, as desired
- 2 TB preserved red ginger, optional
- 6 c. water
- 4 c. brown sugar
- 3 c. white vinegar
- 1/4 c. salt
- 2 TB red food coloring, optional
Instructions
- 1
Sprinkle mangoes with salt; let stand overnight.
- 2
Rinse and drain; place in jars with seeds.
- 3
Combine syrup ingredients and bring to a boil.
- 4
Cool; pour over mangoes.
- 5
Allow to sit 2-3 days.
- 6
Makes 1 gallon.
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from cookinghawaiianstyle.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinghawaiianstyle.com