Li Hing Pickle Mango Recipes

LI HING PICKLED MANGO

Steps:

• Put all the mango slices in a mixing bowl. Add the li hing mui and li hing mui powder. Toss so that everything is evenly coated.
• In a saucepan, combine the rice vinegar, apple cider vinegar, sugar, sea salt. Bring it all to a boil, stirring until the sugar and salt is dissolved. Remove from heat and cool for 5 minutes.
• Pour the liquid over the bowl of mangoes. Let cool. Transfer to jars and store in the refrigerator for 24 hours before eating. Enjoy!

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.

SIMPLE PICKLED MANGO RECIPE

Steps:

• Peel & Slice the MangosPeel six large, unripe, raw mangoes. Cut the mangoes in half lengthwise and remove the pit. Next, cut the mango halves into 1/2 inch, thin slices. Place mango slices in a large mixing bowl and toss in the 1 tbsp li hing powder.Mix all the ingredients until the mango pieces are evenly covered.
• Make the Pickling SolutionHeat a small saucepan to medium heat. Combine vinegar (apple vinegar & rice vinegar), salt, water, and sugar. Bring these ingredients to a boil and mix until the sugar and salt are fully dissolved.Remove from the heat and let cool until room temperature, or about an hour.
• Fill Your Mason JarsPlace the mango slices in the mason jars and add 2-3 Li Hing Mui to each jar.Pour the cooled pickling solution over the contents of each jar until the solution reaches the top. Seal the jars and place them in the refrigerator for 24-48 hours. Let them sit for 3-4 days for the best result, but feel free to crack these open the next day!

LI HING PICKLE MANGO

Steps:

• In a small pot boil 2 cups water, turn off heat, then add the 2½ cups light brown sugar and salt and stir to to dissolve it. Add more water if needed to loosen it up. Remove from heat and add Rice vinegar, Li Hing Powder, and just a few drops of the red food coloring, to the point where it has a "dramatic" red color to it. For the Li Hing powder, go by taste.
• In fact, go by your own taste with EVERYTHING. If you want it more sweet, add more sugar. More acidic, add more vinegar. Use that recipe as a basic guideline and go from there.
• Once the finished Li Hing Pickle Mango "juice" is completely stirred and incorporated, let it cool in the fridge (or quickly in the freezer). Place peeled and sliced pickled mango in an appropriate sized jar and tightly pack it in to displace as much volume in the jar as possible, then pour cooled Li Hing Pickle Mango "sauce" into jar with green mango and fill to top and cover tightly. Let it sit in refrigerator for at least 3 days to fully soak up the Li Hing pickling "juice".