Updated: May 2, 2020
There are so many pickled mango recipes in Hawaii. Every Aunty has one and, of course, hers is the best. I ended up with a bumper crop of mango and set out to pickle my own. It’s a good way to use a lot of green mangos. The spears are great eaten by themselves or added to your favorite cocktail or pupu!
6-7 large green mangos
2 1/2 cups white vinegar
3 cups water
2 1/2 cups sugar
3 tablespoons salt
1 teaspoon li hing mui powder (sold at Asian food stores) – this gives it a nice reddish color but is optional
Combine vinegar, water, sugar, and salt in a large pot. Bring to a simmer, stirring until the sugar and salt are fully dissolved. If using li hing mui powder, add it now and stir to combine. Remove from the heat and let mixture cool to room temperature.
Peel mangoes and cut fruit away from the seed. Slice into strips about 1/3-inch thick. Place cut mangoes in individual pint size jars. Add enough of the cooled brine to cover the mangoes. Cover and refrigerate. Shake the jar occasionally. The pickled mango tastes best after it has marinated for a few days.
Get creative! I’ve substituted some hot pepper vinegar for the white vinegar for a spicy version. I’ve also simmered fresh ginger in the brine.