One of my very very favorite snacks! I always make sure that I stock up on these when I'm in Hawai'i. I found the recipe on one of the best foodie sites out there: tsogb (the scent of green bananas). Thanks Santos! Storing here, so that I will have the recipe forever and ever and can make pickled mangoes until I'm blue in the face :) (Just to be clear, these are not the ones that are "dyed" red in color...let me know if you need help with a recipe for that one!)
My Private Note
Units: US | Metric
- 4 cups green mangoes, peeled, depitted, and cut into spears (note you'll want unripe ones, not immature ones, which will be too acidic)
- 1 pint vinegar (i use apple cider vinegar for something more piquant, rice wine vinegar when i want it mellow)
- 1 -1 1/2 cup sugar (white or brown, your choice)
- 1/4 cup kosher salt (you can omit the salt if you want, and use less sugar)
optional spices to taste
- 1Pack mangoes into clean, widemouth jars.
- 2Tuck a couple of chili peppers in with the mangoes.
- 3Set aside.
- 4Mix vinegar, sugar, salt and any spices you'd like to use in a saucepan; bring to a boil.
- 5Stir constantly, until all the sugar and salt has dissolved, and the mixture becomes a bit syrupy.
- 6Pour evenly over mangoes (if they are divided between jars, put equal amounts of syrup in each jar).
- 7Fill the jars with enough water to just cover the mangoes.
- 8Seal tightly, shake to mix, then refrigerate for several days, turning bottles intermittently.
- 9Three days seems to be fine, but can take up to a week.
- 10Keeps for an indeterminate length of time.
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Nutritional Facts for Pickled Mango
Serving Size: 1 (1414 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 322.1
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 7079.0 mg
- Total Carbohydrate 78.0 g
- Dietary Fiber 2.9 g
- Sugars 74.4 g
- Protein 0.8 g