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Pickled Mango
Instructions
Ingredients
10 Persons
- 8 unripe mangoes (±500 g / ±1.1 lb per mango, or 4 kg / 8.8 lb total)
- 6 Rawit or Thai chili peppers *
- Brine
- 680 ml white vinegar (7% acid)
- 400 gm granulated sugar
- 25 gm kosher salt
Duration
20 min.Cooking time
10 min.Standing time
5 min.Difficulty level
EasyAverage Cost
MiddleInstructions
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Peel mangoes and cut into approx. 1-1.5 cm / ±0.4-0.6 in. thick slices. Slice chili peppers into small rings (do not remove seeds*).
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Arrange mangoes in the Universal Pickling Jar and add sliced chili pepper on top.
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To make brine, boil vinegar, sugar and salt on high heat or approx. 5-8 min.; stir until dissolved.
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Allow brine to cool for 5 min., then pour over mangoes and chilies.
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Close with Pickling Cover, cool at room temperature and refrigerate for 2-3 days before opening to allow flavors to develop before consuming.
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After opening, store vertically in refrigerator and use within 30 days.
TIP:
*Remove seeds from chili peppers to reduce level of spiciness.