Gwen’s Pickled Mango
This is the first pickled mango I’ve been able to eat … I don’t usually care much for pickled anything! As Pikake21 says in her recipe #253868, “you'll want unripe mangoes, not immature ones.” I used her recipe as a guide as my ingredient list didn’t come with any instructions. Mahalo, Pikake21!
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DIRECTIONS
- Place mango slices and ling hing mui into wide-mouth gallon jar. Set aside.
- Bring vinegar, water, sugar and salt to a boil in a medium saucepan; stirring constantly to dissolve sugar and salt (mixture should be slightly thickened.) Pour over mangoes.
- Seal the container tightly.
- Refrigerate for one week. Lightly shake the bottle occasionally to mix the ingredients.
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