Pickled Mango

It’s mango season! I love local fruits such as mangoes, papayas, and lichee. Mangoes and lichee are rare treats for me, as they are not easily accessible unless you have a generous friend with a tree in their yard. Keith, who lives in Maile, had a bumper crop of mangoes again this year and shared a big bag with me.

Hubby loves to eat them green with a concoction of shoyu, vinegar, and black pepper. As for me, I prefer eating them ripened and refrigerated. Lately, I’ve also been craving the nostalgic taste of pickled mango with li hing mui. Since Keith gave me a bunch of green mangoes, I seized the opportunity to indulge my summertime craving.

Here’s an easy and delicious recipe for pickled mangoes, a favorite local treat:

Yields: 1 gallon

2 c. white sugar
1 c. white vinegar
4 tbsp. Hawaiian salt
10-20 large-size li hing mui
green mangoes

1. Peel and slice green mangoes to fill a gallon jar.

2. Pour the sugar, vinegar, salt and li hing mui over the mangoes.

3. After about an hour, the mangoes will shrink and you may add more slices to fill the jar.

4. Let soak for 1 day, then refrigerate.

Originally posted on my (now private) blog, in June 2008.

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