Best Hawaiian Style Pickled Mango Recipes
FAVORITE PICKLED MANGO
Crack seed stores are becoming less and less visible here. While you can get Pickled Mango year round in some small shops in Chinatown, this is the absolute most looked-forward-to recipe when mango season is here in the islands.Summer time! Sour, salty and sweet.
Provided by Deirdre K Todd
Categories Dessert
Number Of Ingredients 9
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.
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!
HAWAIIAN STYLE PICKLED MANGO
Pickled Mango is an all time Hawaiian favorite! We look forward to this ice cold, sweet and tangy treat each and every summer. This recipe has been passed down from generation to generation longer than anyone can trace back and has never been changed because it is perfect! I hope you enjoy, I know we all do!
Provided by Jillian Bermejo-Barrera
Categories Other Snacks
Time 1h15m
Number Of Ingredients 6
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!
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