Pickled mango is a spicy dish or condiment that can be enjoyed with almost any food. You can spread it on bread, eat it with roti or any kind of parantha, or even enjoy it with rice. There are a variety of ways to make this tasty dish, whether you want it to be sweet or spicy. If you want to know how to make your own pickled mango, see Step 1 to get started.
Ingredients
- 1 kg. raw green mangoes
- 1 1/2 cup mustard oil
- 3 tbsp. fenugreek seeds
- 4 tbsp. fennel seeds
- 2 tsp. chilli powder
- 2 tsp. turmeric
- 2 strands curry leaves
- 2 tsp. vinegar
- Salt to taste
- 2 large green mangoes, peeled and sliced
- 1 cup rice vinegar
- 2 cups water
- 2½ cups light brown sugar
- 3 tbsp. Hawaiian salt
- 2 tbsp. Li Hing powder
- Red food coloring (optional)
- 1 small package Sweet Li Hing Mui
Steps
Method 1
Method 1 of 2:
Spicy Pickled Mango
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Wash and cut each mango into 4 long pieces. Remove the pit from the mango. You can also cube the mango into small chunks if you prefer that. You should lightly salt the pieces of mango and let them absorb the salt for twenty minutes. -
Dry in the sun for about 2-3 hours. This will remove some of the moisture from the mango.Advertisement -
Heat oil in a pan until the oil smokes. Heat 1 1/2 cup of mustard oil in a pan until it sizzles, which should take between 1 and 2 minutes. If you don't have mustard oil, you can use regular cooking oil and 2 tsp. of mustard seeds instead, taking care to mix them together. Take it off the stove and cool it -
Lightly crush the fenugreek. The longer you crush it, the more fine it will become. -
Mix the fenugreek with the remaining ingredients and half the oil. Mix the fenugreek with the fennel seeds, turmeric, chilli powder, curry leaves, vinegar, salt, and half of the mustard oil. -
Mix the spice mixture with the mango. Mix the spice mixture thoroughly with the mango pieces by hand, so that each mango piece is covered by the mixture very well. You can wear gloves if you don't want to get the mixture all over your hands. You can place the mixture in a bowl and individually dip each of the mango slices into the mixture, making sure you cover both sides of them. -
Transfer the mango pieces to a sterilized glass or jar. You can use multiple jars if you don't have a large one handy. Pour the remaining oil over the pieces. -
Tie a muslin cloth over the jars. You can use a rubber band to secure the cloth. -
Place the jars in the sun for 4-5 days. This will give the mangoes enough time to fully absorb the spicy pickling mixture. You can also shake the jars from time to time to help the pieces absorb the oil. -
Remove muslin cloth and cover with a lid. Once the mango is fully pickled, you can just use a jar with a regular lid. Make sure it's sealed tightly so the mango can last longer. -
Serve. Enjoy this tasty spicy pickled mango with bread, rice, or vegetables.Advertisement
Method 2
Method 2 of 2:
Sweet Pickled Mango
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Peel and slice 2 mangoes. Take 2 green mangoes and slice them into long, thin pieces that are bite-sized. This part is really up to you. If you prefer cubed pieces over longer slices, that works too. Whatever you decide, this amazing Hawaiian dish, known as Li Hing Pickled Mango, will suit your tastes. -
Boil 2 cups of water in a small pot. Turn off the heat once the water is boiled. -
Add and dissolve the sugar and salt. Stir 2½ cups of light brown sugar and 3 tablespoon (44.4 ml). of Hawaiian salt into the water to dissolve it. If you want to dilute the mixture a bit, you can add a little bit more water. -
Add the rice vinegar. Remove the mixture from the heat completely and add 1 cup of rice vinegar to the mix. -
Add the Li Hing Powder and the food coloring to the mix. Jade brand powder is a great powder to use; just add 2 tablespoon (29.6 ml). of the Li Hing powder to the mix and stir it in to combine the ingredients. You can add a bit more to taste if you like. Add a few drops of food coloring until the color is a deep red. Though adding food coloring is optional, it can really make this dish pop and look fantastic. Stir all of the ingredients together until they are fully incorporated. -
Cool the juice. Once you've made and stirred the juice, place it in the fridge for an hour, or the freezer for half an hour or so. -
Place the sliced mangoes into a jar. Place the mango pieces in a jar, packing it as tightly as possible. -
Pour the juice over the mango. Then, remove the cooled juice from the fridge and pour it into the jar, over the pieces of mango. Fill the jar all the way to the top and make sure that you cover it tightly. -
Refrigerate for three days. This is how long it will take for the mangoes to fully absorb the juice. -
Serve. Once you've made this delicious treat, you can enjoy this pickled mango on its own, with other fruits, or with rice.Advertisement
Community Q&A
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QuestionCan I substitute Li Hing powder with anything similar?Community AnswerYou can substitute it with cinnamon powder and chili powder. I would also add some pepper and coriander powder too.
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Tips
- Shake jar from time to time to mix oil.Thanks
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Warnings
- Jars must be sterilized.Thanks
- Do not touch the muslin.Thanks
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Things You'll Need
- Muslin
- Jars
References
About this article
Article Summary
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To make sweet pickled mango, cut the 2 mangos into strips or chunks. Next, stir light brown sugar and Hawaiian salt into 2 cups of boiling water, then add 1 cup of rice vinegar to the mixture. Stir in 2 tbsp of Li Hing powder and, if you’d like, add 3-4 drops of red food coloring to make the dish really pop. Cool the juice in the fridge or freezer, then pack a mason jar with the sliced mangoes and pour the juice over the fruit. Refrigerate the mangoes for 3 days, then serve and enjoy! Keep reading to learn how to make spicy pickled mango!
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