Favorite Pickled Mango Food

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.

PICKLED MANGO

Steps:

• Pack mangoes into clean, widemouth jars.
• Tuck a couple of chili peppers in with the mangoes.
• Set aside.
• Mix vinegar, sugar, salt and any spices you'd like to use in a saucepan; bring to a boil.
• Stir constantly, until all the sugar and salt has dissolved, and the mixture becomes a bit syrupy.
• Pour evenly over mangoes (if they are divided between jars, put equal amounts of syrup in each jar).
• Fill the jars with enough water to just cover the mangoes.
• Seal tightly, shake to mix, then refrigerate for several days, turning bottles intermittently.
• Three days seems to be fine, but can take up to a week.
• Keeps for an indeterminate length of time.

GWEN'S PICKLED MANGO

Steps:

• Place mango slices and ling hing mui into wide-mouth gallon jar. Set aside.
• Bring vinegar, water, sugar and salt to a boil in a medium saucepan; stirring constantly to dissolve sugar and salt (mixture should be slightly thickened.) Pour over mangoes.
• Seal the container tightly.
• Refrigerate for one week. Lightly shake the bottle occasionally to mix the ingredients.

MANGO PICKLE

Steps:

• Wash the mangoes and pat dry them.
• Without peeling, cut them into long thin slices; discard the pit.
• Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
• Heat half of the oil in a large skillet on medium heat.
• Add the seasonings except salt and asafetida powder.
• As soon as they sizzle, add the dried mango pieces.
• Stir together for 5 to 10 minutes.
• Turn off the heat.
• Mix in the salt and asafetida powder when the mixture is cold.
• Heat the remaining oil separately.
• Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
• Put the pickle in a jar, cover, and store in a warm place for a few days.
• Shake everyday.
• Pickle may be refrigerated if it is to be kept long.
• Variation: Peel the mangoes before cutting.
• Reduce the oil by half and adjust the seasonings.