Got lots of mangoes? Try this local favorite recipe for sweet tangy summer picked mango!
|8||Cup||green mango slices|
|1⁄2||Cup||rice wine vinegar|
|1⁄2||Cup||apple cider vinegar|
|1⁄4||Cup||Hawaiian or kosher salt|
|1||Clove||small garlic clove, peeled|
|10||each||li hing mui|
|each||red food coloring as needed|
- Peel & cut green mangoes into slices. If the mango is young and tender, cut through the entire seed and cut into quarters.
- Place mango slices into a mixing bowl. Add li hing mui.
- In a non reactive pot, combine vinegar, sugar, salt, garlic and peppercorns in a non-reactive saucepan and bring to a boil. When sugar and salt are dissolved, remove from heat and cool until it feels hot to touch (not scalding).
- Pour over mangoes. Cover and let cool. Transfer to jars or storage container.