Pickled Mango

June 3, 2014 / By Foodland

Pickled Mango

Got lots of mangoes? Try this local favorite recipe for sweet tangy summer picked mango!
Course Dessert
Servings 1 quart


  • 8 cups green mango slices
  • 0.5 cup rice wine vinegar
  • 0.5 cup apple cider vinegar
  • 2 cups sugar
  • 0.25 cup Hawaiian or kosher salt
  • 1 piece small garlic clove, peeled
  • 5 peppercorns
  • 10 li hing mui
  • red food coloring as needed


  1. Peel & cut green mangoes into slices. If the mango is young and tender, cut through the entire seed and cut into quarters.
  2. Place mango slices into a mixing bowl. Add li hing mui.
  3. In a stainless steel or Teflon coated pot, combine vinegar, sugar, salt, garlic and peppercorns and bring to a boil. When sugar and salt are dissolved, remove from heat and cool until it feels hot to touch (not scalding).
  4. Pour over mangoes. Cover and let cool. Transfer to jars or storage container.
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