PICKLED MANGO WITH GINGER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.
GWEN'S PICKLED MANGO
This is the first pickled mango I've been able to eat ... I don't usually care much for pickled anything! As Pikake21 says in her recipe #253868, "you'll want unripe mangoes, not immature ones." I used her recipe as a guide as my ingredient list didn't come with any instructions. Mahalo, Pikake21!
Provided by marisk
Categories Lunch/Snacks
Time 30m
Yield 1 gallon
Number Of Ingredients 6
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.
Nutrition Facts : Calories 4845.5, Fat 7.1, SaturatedFat 1.7, Sodium 27985.5, Carbohydrate 1250.1, Fiber 47.5, Sugar 1190.6, Protein 13.5
MANGO PICKLE
This is the most popular pickle in India. Almost everybody makes this pickle when mangoes are abundant and easily available. It does not need to be refrigerated unless you want to keep it for a long time. Fills a 1–2 lb. jar.
Provided by kusum gupta
Categories Mango
Time 45m
Yield 1 jar
Number Of Ingredients 9
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.
Nutrition Facts : Calories 4603.8, Fat 443.5, SaturatedFat 57.9, Sodium 14074.5, Carbohydrate 181.9, Fiber 30.4, Sugar 135.1, Protein 13
PICKLED SLICED MANGO
Pickled mango with Asian flavors. Useful during mango peak season. Add sliced chile to the jar if you like spice.
Provided by doris
Categories Side Dish Sauces and Condiments Recipes
Time P2DT50m
Yield 16
Number Of Ingredients 6
Steps:
- Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.
- Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar is dissolved. Remove from heat; pour in vinegar. Remove brine from heat and let cool, about 15 minutes.
- Drain mango slices and place in large jars. Cover with cooled brine. Seal and refrigerate until mango turns yellow, about 2 days.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 31 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.2 mg, Sugar 29 g
More about "gwens pickled mango food"
PICKLED MANGO RECIPE | MYRECIPES
From myrecipes.com
Total Time 8 hrs
- Combine water, vinegar, sugar, and salt in a small saucepan over high, and bring to a boil, stirring constantly until sugar dissolves. Cool to room temperature, about 1 hour.
- Place mango slices in a clean quart-size jar. Pour vinegar mixture over mango. Seal with lid, and refrigerate 8 to 12 hours before serving.
HOW TO MAKE: PICKLED MANGO RECIPE
From wanderlustyle.com
LI HING PICKLED MANGO - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
MIDDLE EASTERN PICKLED MANGOES (AMBA)
From hildaskitchenblog.com
WHAT IS MANGO PICKLE AND WHAT DOES IT …
From mashed.com
PICKLED MANGO RECIPE - KEEPING IT RELLE
From keepingitrelle.com
PICKLED MANGO - MANGO.ORG
From mango.org
HOME DELIVERY & CURBSIDE PICK UP FROM THE GWEN KITCHEN. – GWEN …
From gwentogo.com
GWENS SPECIALTY CAKES
From gwensspecialtycakes.com
SAVORING PICKLED MANGO - HONOLULU MAGAZINE
From honolulumagazine.com
GREEN MANGO PICKLES- FILIPINO BURONG MANGGA - THE QUIRINO KITCHEN
From thequirinokitchen.com
HAWAII'S FAVORITE PICKLED MANGO RECIPE - COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
GWEN’S PICKLED MANGO RECIPE - FOOD.COM - PINTEREST
From pinterest.com
GWEN, THE HALLOWED SEAMSTRESS - LEAGUE OF LEGENDS
From leagueoflegends.com
MANGO PICKLE RECIPE (SOUTH INDIAN STYLE) - SWASTHI'S …
From indianhealthyrecipes.com
FROZEN CHICKEN | WEGMANS
From shop.wegmans.com
PICKLED MANGO | FOODLAND
From foodland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love