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.
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.
