Prep 20 mins
Cook 0 mins
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!)
- 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
- fresh chili pepper (i use green arbol or serranos) (optional)
- 1 slice fresh ginger (optional)
- whole star anise (optional)
- fennel seed (optional)
- cinnamon stick (optional)
- cracked peppercorn (optional)
- Pack mangoes into clean, widemouth jars.
- Tuck a couple of chili peppers in with the mangoes.
- Set aside.
- Mix vinegar, sugar, salt and any spices you'd like to use in a saucepan; bring to a boil.
- Stir constantly, until all the sugar and salt has dissolved, and the mixture becomes a bit syrupy.
- Pour evenly over mangoes (if they are divided between jars, put equal amounts of syrup in each jar).
- Fill the jars with enough water to just cover the mangoes.
- Seal tightly, shake to mix, then refrigerate for several days, turning bottles intermittently.
- Three days seems to be fine, but can take up to a week.
- Keeps for an indeterminate length of time.