LI HING PICKLED MANGO
The pickled mango in Hawaii is extra good because we add li hing mui! It's tart and sweet, and makes good use of all the wonderful local mangoes on the island. Enjoy the mangoes chilled, straight from the fridge. This also makes a really good snack to take to the beach (don't forget to bring a cooler ^_^).
Provided by Kathy Chan
Categories Hawaii Recipes
Time P1DT20m
Number Of Ingredients 7
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.
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
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.
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 MANGO
One of my very very favorite snacks! I always make sure that I stock up on these when I'm in Hawai'i. I found the recipe on one of the best foodie sites out there: tsogb (the scent of green bananas). Thanks Santos! Storing here, so that I will have the recipe forever and ever and can make pickled mangoes until I'm blue in the face :) (Just to be clear, these are not the ones that are "dyed" red in color...let me know if you need help with a recipe for that one!)
Provided by Pikake21
Categories Mango
Time 20m
Yield 4 jars?
Number Of Ingredients 11
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.
Nutrition Facts : Calories 322.2, Fat 0.5, SaturatedFat 0.1, Sodium 7079, Carbohydrate 78.1, Fiber 3, Sugar 74.4, Protein 0.8
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