Pickled Mango (mouth watering!)
Just thinking about it makes my mouth pucker. It is getting harder to find common mangoes. Common mangoes make the best pickled mango – better than Hayden or any other variety. We also used to eat green or half ripe mango with shoyu, rice vinegar and black pepper. It was so ono! Ono enough to be worth the sore stomach after.
From Hawaiian Electric – they always share really good recipes on their monthly bills.
8 cups green mango slices
2 cups sugar
1 cup rice vinegar
1/4 cup Hawaiian salt
10 li hing mui
Put mango slices into a jar. Combine remaining ingredients in a pot. Bring to a boil; cool to lukewarm.
Pour over mangos. Let stand for 24 hours, then store in refrigerator.
Recipe makes 4 quarts.