Favorite Pickled Mango Recipes

FAVORITE PICKLED MANGO

Steps:

• Sprinkle mangoes with salt; let stand overnight.
• Rinse and drain; place in jars with seeds.
• Combine syrup ingredients and bring to a boil.
• Cool; pour over mangoes.
• Allow to sit 2-3 days.
• Makes 1 gallon.

PICKLED SLICED MANGO

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.

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.

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!