Hawaiian Style Pickled Mango Recipes

LI HING PICKLED MANGO

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

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

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!