Every cultural group that is blessed with mango trees has multiple recipes for this delicious fruit and Hawaii is no exception. No matter where you go in Hawaii you'll be able to experience the Hawaii version of pickled mango, especially during the bountiful mango season where the mangos are literally falling off the trees in loud sounding thuds.
Here's a simple recipe that you could make and try this sweet/tart treat that islanders have enjoyed for generations. Of course if you don't want to make your own there are a number of online retailers that would be happy to ship to you. See the photo of the types of mangos you should and should not use.
The mangos need to be green to create this delightful pickle. If the mangos start turning colors of yellow, red it's too late - they are either half-ripe or fully ripe, just leave those on the counter to enjoy the softer, sweet flesh for later.
Here's the simple recipe for making Hawaii style Pickle Mango
- 1 gallon green tender mangos
- 6 cups water
- 4 cups brown raw sugar
- 2 cups white vinegar
- 3/4 cup Hawaiian or rock salt
- 2 tbsp. red food coloring (or you can leave it out but it's not real Hawaii version of pickle mango without the red food coloring!)
Wash, peel and slice the mangos to about 1"x3" pieces
Mix all the ingredients and boil until the sugar and salt dissolves.
When liquid is cool, add the mangos.
Store in glass jars.
Optional and very tasty: add seedless Li Hing Mui (Chinese dried cherry seeds - can be found onlinje if you're not in an area that readily sells Chinese snacks)
Wait a few days for it to marinate in the refrigerator (if you can) and enjoy!
This recipe adapted from: More of Our Favorite Recipes, Sixth Edition 1969. Published by Maui Home Demonstration Council, Wailuku, Maui, Hawaii. Formed by Maui County Women's University Extension Clubs.
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