Best Li Hing Pickle Mango Recipes

Pickled Mango image

Provided by Frank Abraham

Time P1DT30m

Number Of Ingredients 7

3-4 c. green mango slices
1 c. rice vinegar or vinegar of your choice.
2 tbsp apple cider vinegar ((adds more bite))
2 c. sugar
1/4 c. Hawaiian Salt
li hing mui seeds ((optional))
red food coloring ((optional))

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.

Hawaiian Style Pickled Mango image

Provided by Jillian Bermejo-Barrera

Time 1h15m

Number Of Ingredients 6

1 gal peeled, sliced green mango
4 c sugar
2 c water
1 c japanese vinegar
1/4 c salt
red food coloring

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!