Hawaii 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.
HAWAIIAN STYLE PICKLED MANGO
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
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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- Peel the mangos and take out the seed. Slice into thick long pieces. Don't slice it too thin or the mangos will become limp and will not be crunchy. These mangos were cut about a ½-inch thick. Transfer to a large bowl. If you have li hing mui, you can add these to the bowl, too.
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- Pour the syrup into the bowl of mangos. With gloved hands, mix everything together so that the syrup is covering all the surface area of the mangos. The gloves will stop any contamination from your skin.
- Transfer mangos and syrup into containers. If mangos are floating above the syrup, place a small bowl under the lid before you close it so the pickling sauce is touching every mango slice.
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