Pickle mango season!!
June 5th, 2008 by CarynI know, I know…it should be ‘pickled’ mango, but who calls it that around here?
The mangoes are starting to come in, and my family made good use of the first batch this past weekend. Sunday afternoon, we gathered at my uncle’s house in La’ie to peel and slice several buckets of green mango.
8 gallons of pickle mango…YUM!
Here is a li-hing pickled mango recipe I found on alohaworld.com if you want to try making your own (I no like get lickins for sharing family secrets!). Obviously, it’s a little different from ours (we use brown sugar and don’t cook the vinegar sauce), but I’m sure it’s just as good… 
And if you don’t feel like going out, picking, peeling, slicing, mixing, packing, and waiting for the juice to set in before grinding, visit any crack seed store to satisfy your craving.
Ingredients: 1 gallon sliced green mangoes
2 cups raw sugar
1 cup rice vinegar4 Tbsp Hawaiian rock salt
1/4 - 1/2 lb seedless li hing mui (15-25 or more)
1/4 tsp red food coloring (optional)Cooking Instructions: Peel green mango with a vegetable peeler. Slice into thin strips and discard the seed. Set aside. Bring sugar, vinegar and salt to a boil. Continue boiling until sugar dissolves. Cool. Stir in li hing mui slices and pour over mango slices. Store in airtight container. Additional Comments: Mangoes should be very small - 3 to 4 inches in diameter. At this point you may cut through the seed. Common mangoes will give the best results. Regular vinegar will give it a more sour flavor. Most people prefer the rice vinegar.
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Since we’re on the topic of green mango, does anyone have a good recipe for shoyu mango? Any other suggestions on how to eat green mango (while we wait for the rest to ripen )?
Tags: pickle mango, shoyu mango
June 6th, 2008 at 11:31 am
And on “parts” of the Big Island we call um “mango pickle”. Yeah, yeah, yeah…..us bass ackwards peeps.
Oh man!….I haven’t had some in ahwile. yummo!
You going give away some as prizes at the next LOST party?
I kinda remember dipping green mango into a sauce of shoyu, vinegar and black pepper….or something like that.
My Filipino friend used to eat green mango on rice with bagoong or patis.
June 6th, 2008 at 2:12 pm
My mouth stay watering already.
June 7th, 2008 at 2:36 am
I’m with M - my mouth stay watering!
Like opso, we used to eat shoyu mango with the same ingredients. I seem to recall my pops eating it with chili pepper too.
My co-worker said they used to make the shoyu-vinegar-black pepper mix, and jut have that - no mango!
I think she said they would just dip their fingers in, and lick um, if never have mango. Not that is what you call hard up. 
June 7th, 2008 at 9:12 pm
Wow–this brings back memories! That’s how we would make shoyu mango too although we had a favorite variation where we used pickle juice instead of vinegar. Would that make it pickle shoyu mango??
June 7th, 2008 at 9:32 pm
CheeeHuuu!!!! I know wea get choke green mango, but I ain’t telling.
June 9th, 2008 at 11:42 am
Sounds like we have a consensus–shoyu, vinegar, and black pepper. I’ll have to try it!!
YUM!
June 9th, 2008 at 8:15 pm
At my “old” blog, one of my first posts was Chef Chai’s recipe for pickle mango!!
http://blogs.myadvertiser.com/index.php?blog=10&title=mango_mania&more=1&c=1&tb=1&pb=1
yum yum.
June 13th, 2008 at 11:51 am
Mango Season! WHOO HOO! One of the most anticipated seasons in Hawaii… aside from High School Football ;o)
All I can say Caryn is your picture is making me CRAVE some good pickle mango. Or even some green mango to eat with shoyu, black pepper, vinegar, and a dash of sugar. YUM YUM!
June 14th, 2008 at 2:03 pm
caryn, pickled mango is my favorite.
please bring some to the karaoke call on thursday.
June 30th, 2008 at 8:51 pm
Hawaii have rambutan??
July 8th, 2008 at 11:34 am
Here’s 2 recipes that I use depending on the level of my mango craving.
1. the quick fix: salt, b pepper and sugar
2. shoyu, vinegar, salt, sugar, b pepper and li hing powder (optional)
Vern, yes, Hawaii does have rambutan. My papa has a tree in his backyard. I’ve also seen rambutan at Costco and in Chinatown. Another good location to check at would be at your local farmers markets.
July 28th, 2008 at 8:40 am
Ooowee….I moved to the mainland and have missed green mango, shoyu and vinegar. Reading this brought back soooo many memories. (And made my mouth water!!!) I remember my Filipino friends and I would eat that all the time during mango season….and we were hard up too cause we’d eat the mix sometimes w/o the mangos! A co-worker brought me a green mango today and I’m going home and making it!!! Of course, it won’t be as good as when my Filipino friends made it, cause they had “the touch”, but this haole girl is gonna try it!
ALOHA!!!