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Crack seed stores are becoming less and less visible here. While you can get Pickled Mango year round in some small shops in Chinatown, this is the absolute most looked-forward-to recipe when mango season is here in the islands.Summer time! Sour, salty and sweet.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 10-15 minutes | Ready In: allow to sit 2-3 days
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US Metric

1 gallon green mangoes, sliced

2 TB Hawaiian salt

10 li-hing mui seeds, as desired

2 TB preserved red ginger, optional


6 c. water

4 c. brown sugar

3 c. white vinegar

1/4 c. salt

2 TB red food coloring, optional

Cooking Process:

Sprinkle mangoes with salt; let stand overnight. Rinse and drain; place in jars with seeds. Combine syrup ingredients and bring to a boil. Cool; pour over mangoes. Allow to sit 2-3 days. Makes 1 gallon.