What is a good recipe for pickled mango?!
Answers: Anyone have a favorite recipe? I don't want anything with red food coloring! I want natrual looking pickled mango.
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)
water
optional spices to taste
fresh chili peppers (i use green arbol or serranos) (optional)
1 slice fresh ginger (optional)
whole star anise (optional)
fennel seeds (optional)
cinnamon sticks (optional)
cracked peppercorns (optional)
Directions
1Pack mangoes into clean, widemouth jars.
2Tuck a couple of chili peppers in with the mangoes.
3Set aside.
4Mix vinegar, sugar, salt and any spices you'd like to use in a saucepan; bring to a boil.
5Stir constantly, until all the sugar and salt has dissolved, and the mixture becomes a bit syrupy.
6Pour evenly over mangoes (if they are divided between jars, put equal amounts of syrup in each jar).
7Fill the jars with enough water to just cover the mangoes.
8Seal tightly, shake to mix, then refrigerate for several days, turning bottles intermittently.
9Three days seems to be fine, but can take up to a week.
10Keeps for an indeterminate length of time.
Ingredients:
2 c Cider vinegar
1/2 c Hawaiian salt
4 1/2 c Brown sugar
6 c Water
1/2 ts 5 spices
5 c Sliced green mangoes
Instructions:
Combine ingredients. Boil cool and pour over sliced mangoes. Yield: 2 gallons.
PICKLE MANGO
1 1/2 gal. sliced mango
1 pkg. shredded seedless li - hing - moi
3/4 c. Hawaiian salt
1 tsp. Chinese 5 - spice
2 c. white vinegar
5 c. water
4 c. sugar
Mix slat, 5 - spice, vinegar, water and sugar; cool liquid to room temperature then poor over mango and li - hing - moi. Let stand at room temperature 2 to 3 days then refrigerate and ENJOY!!!
OR
PICKLED MANGO
6 c. water
4 c. brown raw sugar
2 c. white vinegar
3/4 c. Hawaiian salt
Peel mangos and cut. Bring water, sugar and vinegar and salt to boil. Cook until sugar has dissolved completely. Cool. Pack fruit firmly into sterilized jars. Pour cooled syrup over it covered fruit completely.
JM
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