Pickled Mango

Kalei Kini/BPPM

  • 5 Cups Young Green Common Mangoes, Chinese
  • 4 Cups Water
  • 2 Cups Brown Sugar, packed
  • 1 Cup White Vinegar
  • 1/4 Cup Hawaiian Salt
  • 10 Ea Li Hing Mui

1. Peel and slice mangoes into bite sized pieces.

2. In a pot, combine water, brown sugar, vinegar, and salt. Bring to a boil and simmer until sugar is dissolved. Add Li Hing Mui and let cool.

3. Pack mangoes into jars and pour cooled syrup to cover fruit completely. Add Li Hing Mui to jar.

4. Cover and refrigerate for 2-3 days before serving.

Recipe Story/Helpful Hints: Michelle Hill, a former co-worker, used to bring me a boxful of green mangoes from her yard. I would make this and give her a generous share, and also bring some in for the office. Does anyone remember?

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