Hawaiian Li Hing Mui Pickled Green Mango
Ingredients
3 large, firm, completely unripe green mangos
1 cup white vinegar
1 cup granulated sugar
1 tbsp Hawaiian coarse sea salt (or kosher salt)
1 tbsp Li Hing Mui powder (salty, sweet, sour plum powder)
2 thin slices of fresh ginger
Optional: 2 drops red food coloring (for the traditional bright crimson Hawaiian aesthetic)
Instructions
- Process Green Mango: Peel the green mangos and slice them away from the pit into long, crisp spears about ½-inch thick. Place the mango spears into a clean, quart-sized glass jar.
- Boil the Sweet-Brine: In a small saucepan, combine the white vinegar, sugar, sea salt, and fresh ginger slices over medium heat. Bring to a light boil, stirring constantly until the sugar and salt are completely dissolved. Remove from heat.
- Infuse the Plum Powder: Whisk the Li Hing Mui powder (and optional red food coloring) directly into the hot vinegar mixture until smooth.
- Pour and Cure: Pour the warm brine over the green mango spears in the jar, ensuring the liquid fully submerges the fruit. Let the jar cool uncovered to room temperature.
- Seal and Age: Seal the jar tightly and place it in the refrigerator. Allow the green mangos to pickle for at least 24 hours before consumption. The slices will turn wonderfully tart, crunchy, and bright red-pink.
Categories: Snacks
related
Recipes
Mango, Pineapple and Chile Manzano Pico de Gallo and Jícama Chips
Appetizers
Cook Time
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Cuisine
Mexican
