It’s mango season here in Hawaii, so I thought I would share a recipe of one of my favorite foods… Pickled Mango!
- Mason Jars or other glass jars with lids
- 1 bag full of freshly picked green mango – green but just about to turn color/immature mangos won’t work.
- 1 bag large sweet lee hing mui
- 2 cups Sugar
- 1 cup rice wine vinegar
- 1/4 cup apple cider vinegar (or to taste/optional)
Heat Sugar and vinegar in large pot until boiling. Rice wine vinegar is mellow, but if you want more of a bite, add apple cider vinegar. Cool to room temperature.
While the sauce is cooling, peel and slice mangos. into wedged around 1 to 1.5 inches wide and the length of the mango.
Remove seed. Pack mango into clean mason jar(s) with 5 to 10 sweet lee hing mui in each jar. Pack each jar as full as possible.
Pour sauce over the mango and cover the jar with the lid. Let jar stand in refrigerator for a few days before eating. (Some people like to leave the jar out for a day before refrigerating, but I let mine stand in the refrigerator.)
Growing up, the pickled mango we had was always red, but I prefer not to use food coloring.