Pickled Mango

Is your mouth watering yet?

Finally — the wait is over.

I’m not sure of the origins of pickled mango, although I suspect that there may have been some Chinese influence as it morphed into what we know today. Pickling has always been a way of preserving food, and with all of the immigrants that came to Hawai’i, I can only imagine how people added a little of this, and a little of that, to suit their familiar tastes.

No doubt, pickled mango is an acquired taste; you’d have grown up eating it to appreciate it. All at once, it’s crunchy, tart with vinegar, sweet with sugar, and a little bit salty, in one bite.

It’s sold all over the state — mostly in small neighborhood stores or packaged in the snack aisle. But it’s more likely that someone will give you a jar of their homemade version of this mouth-watering snack to enjoy. Even just talking about it makes my mouth pucker, bringing happy thoughts of this (dare I say) delicacy I grew up with.

Packing them in.

Li hing mui powder turns the brine into the familiar red color.

Pickled Mango (Hawai’i-style)

Yield: 3 quarts

Total time: 1 hour + refrigeration time | PrepTime: 45 min. | Cook: 15 min. + refrigeration time

INGREDIENTS:

• 6 lb. green (unripe) mango, peeled and sliced into ½” thick pieces

• 1½ cups cider vinegar

• 1½ cups distilled white vinegar

• 1½ cups water

• 1 cup light brown sugar, packed

• 1 cup granulated sugar

• 1½ tbsp. Hawaiian salt (or coarse rock salt)

• ¼ cup li hing mui powder

• li hing mui (optional)

Special Equipment:

• 3 (1 qt.) canning jars

METHOD:

Tightly pack the sliced mangoed into the jars. If using, add several li hing mui seeds to each jar.

In a saucepan, over medium heat, combine all of the ingredients, except for the mango and (optional li hing mui). Stir occasionally until the sugar melts. Remove from heat and allow to cool slightly.

Pour the still warm marinade into mango-filled jars, shaking each jar to remove any excess air, until topped off. Tightly screw on the lids and allow to cool to room temperature.

Refrigerate for at least 1 week (preferably 2) before enjoying.