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!
Pickled Mango
Pickled mango is very popular snack. It has a good balance of sweet, sour, and crunch. It's great served when it's cold - refreshing and delicious!
Ingredients
- 4 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
Instructions
- 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!
Notes
*If you can't find li hing mui powder, use red food dye instead.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Kerr Wide Mouth Pint Glass Mason Jars 16-Ounces with Lids and Bands 12-Count per Case (1-Case) -
Marukan Seasoned Rice Vinegar 12 Oz (12 oz), 12 oz -
Jade Brand Red Li Hing Mui Dried Plums 5 Ounces -
Li Hing Powder 1.5 Pounds in a Convenient Shaker Jar From Jade Food Hawaii -
Ball Mason 32 oz Wide Mouth Jars with Lids and Bands, Set of 12 Jars. -
McCormick Red Food Color, 1 fl oz
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