Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb very firm green mangoes (5–6 medium)
- 2 tbsp Hawaiian rock salt (or coarse kosher salt)
- 2 cups white distilled vinegar (5% acidity)
- 2 cups water
- 2 cups granulated sugar
- Optional: 6 thin ginger slices; 1 small Hawaiian chili or 1/2 tsp red pepper flakes
- Optional to finish: 1–2 tbsp li hing mui powder
Do This
- 1. Peel mangoes and cut into 1/2-inch wedges; discard pits.
- 2. Toss wedges with 2 tbsp rock salt; massage 30 seconds, then rest 20 minutes.
- 3. Rinse well, drain, and pat completely dry.
- 4. Heat vinegar, water, and sugar (plus ginger/chili if using) to 180°F over medium heat; stir until dissolved, 3–5 minutes. Cool 10 minutes.
- 5. Pack mango into two clean quart jars; pour warm brine to cover, removing air bubbles.
- 6. Refrigerate 12–24 hours. For li hing flavor, toss mango with 1–2 tsp li hing powder per cup just before serving or add 1 tsp per jar and shake.
Why You’ll Love This Recipe
- Crisp, sweet-tart, and lightly salty—classic local-style pickled mango flavor.
- Quick stovetop brine and an overnight cure; no canning required.
- Customizable: keep it classic, go spicy, or sprinkle on li hing powder.
- Perfect make-ahead snack for picnics, potlucks, or beach days.
Grocery List
- Produce: 3 lb green mangoes, fresh ginger (optional), small hot chili (optional)
- Dairy: None
- Pantry: Hawaiian rock salt (or coarse kosher), white distilled vinegar (5%), granulated sugar, li hing mui powder (optional), red pepper flakes (optional)
Full Ingredients
Mango Prep
- 3 lb very firm green mangoes (about 5–6 medium), unripe and crisp
- 2 tbsp Hawaiian rock salt (or coarse kosher salt)
Bright Vinegar-Sugar Brine
- 2 cups white distilled vinegar (5% acidity)
- 2 cups water
- 2 cups granulated sugar (use 2 1/2 cups for a sweeter, more traditional island profile)
- Optional aromatics: 6 thin slices fresh ginger; 1 small Hawaiian chili (or 1/2 tsp red pepper flakes)
Optional Li Hing Finish
- 1–2 tbsp li hing mui powder (add to taste at serving)
Equipment
- 2 quart-size glass jars with tight lids
- Nonreactive mixing bowl
- Small saucepan
- Fine-mesh strainer and funnel (optional but helpful)
Step-by-Step Instructions
Step 1: Choose and prep your mangoes
Select hard, green, unripe mangoes. They should be firm with pale green skin and no give when pressed. Rinse, pat dry, and set up a clean cutting board and bowl.
Step 2: Peel and cut into wedges
Peel mangoes with a vegetable peeler. Slice off the cheeks alongside the pit, then trim remaining flesh. Cut into 1/2-inch-thick wedges or batons—uniform size helps them pickle evenly and stay crisp.
Step 3: Massage with rock salt, then rinse
Place mango wedges in a nonreactive bowl and sprinkle with 2 tablespoons rock salt. Massage for about 30 seconds to coat. Let stand 20 minutes; the salt draws out moisture for a crunchier pickle. Rinse thoroughly under cool water to remove excess salt, drain well, and pat completely dry with paper towels (excess water will dilute your brine).
Step 4: Make the bright brine
In a small saucepan, combine vinegar, water, and sugar (plus ginger and chili if using). Heat over medium, stirring until sugar dissolves and the brine reaches about 180°F (steaming but not boiling), 3–5 minutes. Remove from heat and cool 10 minutes; warm (not boiling) brine keeps the mangoes crisp.
Step 5: Pack jars and pour
Pack the dried mango wedges snugly into two clean quart jars. If using aromatics, divide them between jars. Pour the warm brine over the mangoes, covering them completely. Tap jars gently or use a chopstick to release air bubbles and top off with more brine if needed. Seal with lids.
Step 6: Chill and cure
Let jars cool on the counter for 20–30 minutes, then refrigerate. Keep mango fully submerged (use a small, clean weight if needed). Cure 12–24 hours; 12 hours yields a lighter, crisper pickle, 24 hours gives deeper flavor and color.
Step 7: Finish with li hing and serve
For classic li hing flavor, toss drained mango with 1–2 teaspoons li hing powder per cup of mango right before serving, or add 1 teaspoon directly to each jar and invert gently. Serve cold, straight from the fridge. The balance should be crisp, sweet, tangy, and lightly salty.
Pro Tips
- Use truly green, unripe mangoes; ripe fruit will soften in brine.
- Warm brine at 180°F dissolves sugar fast without cooking the fruit—avoid boiling.
- For glass-clear brine, add li hing powder only at serving; it will tint and cloud the liquid.
- Pack jars tightly and keep fruit submerged for even pickling and the best crunch.
- Sanitize jars with hot, soapy water and a thorough rinse; this helps the pickles keep longer in the fridge.
Variations
- Li Hing Lemon Peel: Add 6 thin strips of lemon peel to the brine and finish with li hing powder for a citrusy, old-school treat.
- Spicy-Garlic: Add 2 cloves thinly sliced garlic and 2 small Thai chiles to the brine for a fiery kick.
- Ruby Hibiscus: Steep 1 tbsp dried hibiscus petals in the hot brine for 10 minutes, strain, then pour—natural rosy color without food dye.
Storage & Make-Ahead
Refrigerate pickled mango in airtight jars for up to 3–4 weeks. Always use clean utensils to remove pieces and keep the fruit submerged. This is a refrigerator pickle and not shelf-stable—do not water-bath can. If the flavor mellows over time, you can sprinkle more li hing at serving. Leftover brine can be reused once: bring to a brief simmer, cool, and pour over a fresh batch of salted, rinsed mango.
Nutrition (per serving)
Approximate per serving (1 cup): 170 calories; 0 g fat; 42 g carbohydrates; 1 g fiber; 36 g sugars; 0 g protein; 310 mg sodium. Actual values vary with mango size and how much brine is consumed.
