Hawaii Pickled Mango Recipes

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LI HING PICKLED MANGO



Li Hing Pickled Mango image

The pickled mango in Hawaii is extra good because we add li hing mui! It's tart and sweet, and makes good use of all the wonderful local mangoes on the island. Enjoy the mangoes chilled, straight from the fridge. This also makes a really good snack to take to the beach (don't forget to bring a cooler ^_^).

Provided by Kathy Chan

Categories     Hawaii Recipes

Time P1DT20m

Number Of Ingredients 7

8 cups green mango, peeled and sliced
8 li hing mui
1 tablespoon li hing mui powder
1⁄2 cup rice vinegar
1⁄2 cup apple cider vinegar
2 cups sugar
1⁄4 cup Hawaiian sea salt

Steps:

  • Put all the mango slices in a mixing bowl. Add the li hing mui and li hing mui powder. Toss so that everything is evenly coated.
  • In a saucepan, combine the rice vinegar, apple cider vinegar, sugar, sea salt. Bring it all to a boil, stirring until the sugar and salt is dissolved. Remove from heat and cool for 5 minutes.
  • Pour the liquid over the bowl of mangoes. Let cool. Transfer to jars and store in the refrigerator for 24 hours before eating. Enjoy!

PICKLED MANGO



Pickled Mango image

This Pickled Mango is a Hawaii's favorite snack!

Provided by Frank Abraham

Categories     Appetizer     Side Dish     Snack

Time P1DT30m

Number Of Ingredients 7

3-4 c. green mango slices
1 c. rice vinegar or vinegar of your choice.
2 tbsp apple cider vinegar ((adds more bite))
2 c. sugar
1/4 c. Hawaiian Salt
li hing mui seeds ((optional))
red food coloring ((optional))

Steps:

  • Peel & cut green mangoes into slices. If the mango is soft enough, cut through the entire seed and cut into quarters.
  • Place mango slices into a glass jar or ziplock bag. Add li hing mui seeds if you choose to.
  • In a pot or saucepan, combine vinegar, sugar and salt in a non-reactive saucepan and bring to a boil. When sugar and salt are dissolved, remove from heat and cool to lukewarm.
  • Pour over mangoes. Cover and let stand for 24 hours, then store in refrigerator.

HAWAIIAN STYLE PICKLED MANGO



Hawaiian Style Pickled Mango image

Pickled Mango is an all time Hawaiian favorite! We look forward to this ice cold, sweet and tangy treat each and every summer. This recipe has been passed down from generation to generation longer than anyone can trace back and has never been changed because it is perfect! I hope you enjoy, I know we all do!

Provided by Jillian Bermejo-Barrera

Categories     Other Snacks

Time 1h15m

Number Of Ingredients 6

1 gal peeled, sliced green mango
4 c sugar
2 c water
1 c japanese vinegar
1/4 c salt
red food coloring

Steps:

  • 1. Peel mango and slice into thick strips, approx. 1/4-1/2 inch. Place peeled and sliced mango in a 1 gallon container with lid and tightly pack it in to displace as much volume in the jar as possible. ***Be very careful when removing mango from the very hard pit in the center. (Discard the pit, it is not edible)
  • 2. In a stockpot, mix together the sugar, water, Japanese vinegar and salt. Bring to a boil over medium-high heat. Continue to boil until you achieve a syrup consistency.
  • 3. Cool the syrup. (optional) Add the red food coloring, a few drops at a time until your syrup is a nice red color. Pour syrup into container with mango slices, place in the refrigerator for a minimum on 3 days before consuming this delicious treat. Enjoy!

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