I 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 vinegar	4 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 )?