Hawaiian Pickled Mango Recipe: Best, Tropical Snack

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If you haven’t tried Hawaiian Pickled Mango, you’re missing this tangy, tropical treat! This treat is a staple in Hawaii, known for its perfect balance of sweetness and acidity.

My recipe for Hawaiian Pickled Mango is a crowd-pleaser at potlucks and a must-have during the summer months!

Key Takeaways

  • Hawaiian Pickled Mango is a cherished local dish featuring tart green mangoes.
  • The recipe is simple, using a vinegar-based brine and ripe green mangoes.

Ingredient List

Mangoes

  • 2-3 large green mangoes, peeled and sliced

Pickling Solution

  • 2 cups white vinegar or apple cider vinegar
  • 1 1/2 cups water
  • 1 cup sugar; I prefer brown sugar for a deeper flavor, but white sugar is great too
  • 1/2 cup Hawaiian salt or kosher salt

Additional Flavorings (Optional)

  • 1 teaspoon li hing mui powder or a few li hing mui seeds
  • 1 teaspoon whole peppercorns
  • A few drops of red food coloring for that authentic Hawaiian touch

Tools

  • A large bowl for mixing
  • Jars or containers for storing the pickled mangoes

Preparation
First, make sure the mangoes are peeled and cut into strips or chunks. Then, in a large bowl, combine the vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve completely.

For that distinctive island flavor, add in the li hing mui powder or seeds, which give a unique salty dried plum taste.

If you want a hint of spice, whole peppercorns are a good choice. If you’re feeling a bit nostalgic for the Hawaiian-style presentation, mix in a few drops of red food coloring.

After preparing the ingredients, you’re ready to combine them with the mangoes and start the pickling process. Make sure each piece is drenched in the flavorful solution before sealing and refrigerating.

It’s simple and oh-so-delicious!

Preparation Steps

Mangoes being peeled, sliced, and placed in a jar with vinegar, sugar, and spices. Jars being sealed and set aside for pickling

Peeling and Cutting

First, select firm green mangoes because they provide the perfect sour crunch for pickling. Then, peel your mangoes and slice them into strips.

I find that strips are easier to eat as a snack later. It’s essential to peel mango carefully to avoid including any of the bitter peel in our pickled treat.

Creating the Brine

Next comes the brine, which gives the pickled mango its characteristic tangy-sweet flavor.

Bring a mixture of water, vinegar, sugar, and a bit of salt to a boil in a non-reactive pot, ensuring the sugar dissolves completely.

I like to add a touch of red food coloring for that classic red color and sometimes a sprinkle of li hing powder for an extra flavor kick. Once the brine is cool, it is ready to use.

The pH of the brine is crucial as it helps to preserve the mangoes.

Jar Preparation

Finally, tightly pack the sliced green mango into mason jars. Pour the cool brine over the mangoes to the center of the jar to ensure they’re fully submerged.

Then, secure the lids tightly and add a tag with the date. They’re best after sitting in the refrigerator for about 24 hours to let flavors meld. The wait is worth it when you get to enjoy that perfect crunchy, tangy bite.

Hawaiian Pickled Mango Recipe
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Hawaiian Pickled Mango Recipe

Recipe by thisrecipelifeCourse: DessertCuisine: HawaiianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes

Sweet, tangy, and vibrant, it’s a delightful tropical twist you’ll love!

Ingredients

  • 2-3 large green mangoes, peeled and sliced

  • 2 cups white vinegar or apple cider vinegar

  • 1 1/2 cups water

  • 1 cup sugar (brown sugar preferred, but white sugar is fine)

  • 1/2 cup Hawaiian salt or kosher salt

  • 1 teaspoon li hing mui powder or a few li hing mui seeds

  • 1 teaspoon whole peppercorns

  • A few drops of red food coloring

Directions

  • Prepare the Mangoes:
  • Peel and slice the mangoes into thin strips. Place the mango slices in a large glass jar or container.
  • Make the Pickling Brine:
  • In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt are completely dissolved.
  • Add Flavors:
  • Add the li hing mui powder or seeds, whole peppercorns, and a few drops of red food coloring to the brine. Stir well and let the mixture simmer for about 5 minutes.
  • Pickling Process:
  • Pour the hot brine over the mango slices in the jar, ensuring that all the mango pieces are submerged in the liquid. Allow the mixture to cool to room temperature.
  • Refrigerate:
  • Once cooled, cover the jar with a lid and refrigerate for at least 24 hours to let the flavors develop. For best results, let it sit for 2-3 days.
  • Serve:
  • Enjoy your Hawaiian pickled mangoes as a snack, side dish, or condiment. They pair well with grilled meats, seafood, or even as a tangy topping for salads.

Notes

  • Store the pickled mangoes in the refrigerator for up to 2 weeks. Make sure the mangoes are always submerged in the brine to maintain freshness.

Frequently Asked Questions

I often receive questions about making and enjoying Hawaiian pickled mango. Below, I’ve compiled some of the most common questions.

How long can I store homemade pickled mangoes?

Homemade pickled mangoes can last for several weeks when stored properly in the refrigerator. Ensure they are kept in an airtight container to maintain freshness.

What are the health benefits of eating pickled mango?

Eating pickled mango can be a good source of vitamins, particularly Vitamin C. It’s a tasty way to enjoy the nutritional benefits of mangoes coupled with the probiotic potential of pickling.

Which type of mango is best suited for making pickles?

For pickling, green (unripe) mangoes are often preferred. They have the firmness and tartness that complements the sweet and sour pickling brine.

What is the significance of the red powder used in some Hawaiian pickled mango recipes?

The red powder is often li hing mui powder, made from dried plum skin that’s salty and tangy. This gives the pickled mango its unique Hawaiian flavor.

Can you share a simple method for making Hawaiian-style pickled mango?

A simple method includes slicing green mangoes and combining them with a pickling solution of vinegar, sugar, and salt. For a Hawaiian twist, you might add li hing mui powder or seeds for extra flavor.

What is the difference between Filipino pickled mango and Hawaiian pickled mango?

Filipino pickled mango is typically less sweet and has a sharper tang compared to the Hawaiian version. The Hawaiian version often includes the addition of li hing mui for a distinct local flavor.