Pickled mango is very popular in Southeast Asia. I (Mary) grew up eating pickled mango in the Philippines. But here in Hawaii, pickled mango is also popular! It has a good balance of sweet, sour, and crunch! During mango season, you’ll find street signs “Pickled Mango For Sale” by locals. Today, I’ll show you how to make your own pickled mango right at home with the recipe and video below!
PICKLED MANGO RECIPE INGREDIENTS
- fresh mangoes, sliced
- 1 cup water
- 1 cup rice vinegar
- li hing mui seed
- 1 tbsp li hing mui powder
- 1 cup brown sugar
- mason jars
- optional: you can use red food dye instead of li hing mui powder
We bought all of our ingredients at Foodland in Hawaii. If you do not have access to Foodland, you can find some items at your local grocery store and on amazon.
HOW TO MAKE PICKLED MANGO
First, peel the mangoes then cut into thin slices. Then, place the sliced mangoes in a mason jar or container with a lid.
Next, make the pickle juice mixture. Combine water, rice vinegar, brown sugar (or you can use white sugar), and salt in a pan over high, and bring to a boil, stirring constantly until sugar dissolves. While it’s boiling, put 2-3 li hing mui seeds in each jar with the mango slices.
Once the mixture is ready and cooled down, pour the pickle juice mixture over mangoes. Seal the jar and refrigerate for 5 hours or more. Serve when it’s cold and enjoy!
Let us know if you try this recipe! Please tag us on Instagram post or stories @wanderlustyleblog – we would love to share it!