Pickled Mango

Ingredients for Pickled Mango

• 2 pounds almost-ripe Carabao or Manila mangoes
• 3/4 cup distilled white vinegar
• 3/4 cup water
• 3/4 cup sugar
• 1 teaspoon non-iodized salt
• 10 whole peppercorns
• 3 whole cloves (optional)
• 1 hot chili, chopped (optional)

How to cook Pickled Mango

1. 1.Boil clean glass jars for 10 minutes; dip lids for 10 seconds, then air-dry upside down.
2. 2.Boil vinegar, water, sugar, salt, peppercorns, and cloves; simmer 3 minutes until dissolved, then cool.
3. 3.Peel mangoes, slice the flesh into 1-cm pieces, rinse, drain, and pack into the jars with chili if using.
4. 4.Cover mangoes completely with cooled brine, seal, and stand in a cool place or refrigerate for 1–2 days before serving.