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Pickle Mango

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Pickle mango is a kindred spirit to Thai green papaya/green mango salad, and this Hawaii snack is a "small-kid time" treat that always reminds me of summer mango season.

Best eaten cold.
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Ingredients

2-3 mangoes, as green, hard and un-ripe as you can find
⅔ cup of white sugar
⅓ cup of Japanese vinegar
1T Hawaiian (red) or kosher salt
Optional
1-3 dry, sweet li-hing mui seeds

What To Do

 Peel and cut mango into pickle-like slices or cubes. Put into a heat-proof canning jar that has a twist on lid.

Mix sugar, vinegar and salt in a small saucepan and heat until everything is dissolved. DO NOT bring to a boil.

Pour hot liquid over mango slices and mix well. Add li-hing mui to the mix and stir or shake to coat.

Refrigerate. Eat and reminisce about your childhood, and as a Hawaii kid, you didn't walk 7 miles in the snow. Ever.

Notes and Talking Story

  • Mango season in Hawaii is a deluge. Growing up, everyone had a backyard mango tree, and all mangoes seem to ripen at the same time. Hayden, Shibata, Pyrie, doesn't matter.
  • At that point, you can't even give them away, so I'm sure this recipe started out of pure desperation. The OG recipe begins, "10-15 green, hard, unripe mangoes..."
  • Like shave (no-"d") ice, pickle mango also seems to have lost its grammar along the way.

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  • Main Meals
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    • Mainly Meatless
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  • Treats
    • Dessert and Snacks
    • Breakfast
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