The mango absorbs the liquid to a certain point and pickles cold, without cooking. These flavorful slices go well with seafood or poultry dishes, sandwiches or appetizers. Lasts 3 to 5 weeks refrigerated.

Pickled Mangos
Recipe type: Pickles
Serves: 1 batch
  • 4 Cups sugar
  • 2 Cups vinegar
  • 3/4 Cup Hawaiian salt
  • 6 Cups water
  • 1 teaspoon Chinese 5-spice
  • red food color if desired
  1. Combine above ingredients and bring to boil, cool,
  2. Peel green mangoes and cut into long slices. Don't add salt or water to them.
  3. Fill sterilized jar with slices. Pour cool syrup over them. Add more slices after 30 minutes.
  4. Cover jar. Leave it out for 2-3 days and refrigerate.
Removing mango stones is often difficult, but in this recipe, simply slice the mango off the stone to add to the jars.

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