Grandma Souza’s Pickled Mango

• 4 quarts Green Mango, peeled and sliced
• 3 cups Water
• 2-1/4 cups Brown Sugar
• 1-3/4 cups Japanese Vinegar
• 1/3 cup Hawaiian salt
• 1 tablespoon Red Food Coloring (optional)

Put sliced mango into jars. Combine remaining ingredients in a pan and bring to a boil. Stir until everything is dissolved. Cool until lukewarm. Add food coloring, if you like. Pour over mangoes. Cover jars and let stand upside down for 24 hours. Refrigerate. Mangoes are best after soaking for several days.