Home » Blog » Pickled Mango Recipe

Pickled Mango Recipe

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

Sweet yet tangy pickled mango is a delicious treat that’ll be sure to make your mouth water and have you coming back for more.

pickled mango in mason jars

Summer time in Hawai’i brings an abundance of delicious mango. Mango just so happens to be my favorite fruit. The juicy, sweet, orange goodness is irresistible.

And a classic recipe to use unripened mango is PICKLED MANGO.

Is your mouth watering yet? If it is then you should totally make this.

Here’s what you need to make pickled mango:

  • Water
  • Rice vinegar
  • Apple cider vinegar
  • Granulated sugar
  • Hawaiian salt
  • Li hing mui seeds
  • Mangoes
pickled mango ingredients

If you’ve got yourself some extra mangoes definitely make some mango bread and mango salsa too.

First let’s talk mango.

Mangoes are stone fruit that are native to South Asia and ever so popular in Hawai’i. There are several hundred different types of mangoes and each vary slightly whether it be flavor, size, or color.

There are many different varieties of mangoes. Most common in Hawai’i are: Haden, Common, Rapoza, Pirie. My personal favorite is Haden.

mangoes in a bowl

As a nurse practitioner I do see quite a few mango allergies in the clinic. Most commonly the sap or leaves will cause contact dermatitis. Just keep an eye out for this if you’ve never handled mango before.

So what is pickled mango?

Pickled mango is a process of pickling mango is a vinegar, sugar, and salt mixture. Green mango is used in this recipe which gives you a nice crispy crunch.

And the next important part of the process is pickling

Pickling is used to prolong the shelf life by immersing in vinegar or anaerobic fermentation in brine. The key to this is having a pH of less than 4.6 which will kill most bacteria.

pickled mango in mason jars

Because we will be using a low pH (acidic) liquid it is important to use non-reactive cookware.

Non-reactive vs Reactive cookware?

When speaking of reactive and non-reactive we are talking about the material your cookware is made from. 

Reactive material will react with the acidic liquid often causing a discoloration of the food and a metallic taste. These materials include: aluminum, cast iron, and copper.

Non-reactive material will not react and includes: enamel coated materials, stainless steel, glass, or ceramic.

Since this recipe uses an acidic liquid you want to be sure to use a non-reactive pot.

Now let’s talk li hing mui.

What is li hing mui?

li hing mui seeds

Li hing mui is a sweet and salty dried plum that originated in China and has become a very popular flavor in Hawai’i.

Some li hing mui are more sweet and some are more on the salty side. This can be added to your pickled mango to bring out a pop of extra flavor. 

Depending on the brand of li hing mui you may only need a few seeds or you may need more. Adjust the amount based on the brand of seeds you have and what flavor you like.

How to store pickled mango?

Pickled mango should be placed in non-reactive containers and stored in the refrigerator. I like to use mason jars.

How long does pickled mango last?

Pickled mango stored in an airtight container in the refrigerator can last a few weeks.

hand holding a fork picking up pickled mango

You want to try to get the flavor of the pickling liquid where you want it before placing the mango in to soak. Once it has soaked it is a little harder to adjust the flavors at that point.

How to make pickled mango?

Set a non-reactive pot over high heat and add water, rice vinegar, apple cider vinegar, sugar, and salt. Bring to a boil and stir until sugar and salt has dissolved.

pickled mango pickling liquid

Remove from heat and allow to cool.

While your pickling mixture is cooling begin prepping the mangoes.

peeled mango for pickled mango

Peel mangoes and cut into slices. Place slices in a glass jar.

peeled and sliced mango for pickling mango

Add li hing mui seeds to each jar

mango in mason jar for pickled mango

Pour cooled pickling liquid to each jar to fill it about 3/4s full. Place in the refrigerator to chill overnight. ENJOY!

pickled mango in mason jars

Pickled Mango

Yield: 1 quart
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Sweet yet tangy pickled mango is a delicious treat that’ll be sure to make your mouth water and have you coming back for more.

Ingredients

  • 1 cup water
  • 3/4 cup rice vinegar
  • 1/4 cup apple cider vinegar
  • 1 cup granulated sugar
  • 1/4 cup Hawaiian salt
  • li hing mui seeds
  • 2 pounds green mango

Instructions

  1. Set a non-reactive pot over high heat and add water, rice vinegar, apple cider vinegar, sugar, and salt. Bring to a boil and stir until sugar and salt has dissolved.
  2. Remove from heat and allow to cool.
  3. While your pickling mixture is cooling begin prepping the mangoes.
  4. Peel mangoes and cut into slices. Place slices in a glass jar.
  5. Add li hing mui seeds to each jar
  6. Pour cooled pickling liquid to each jar to fill it about 3/4s full. Place in the refrigerator to chill overnight. ENJOY!
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2832mgCarbohydrates: 34gFiber: 1gSugar: 32gProtein: 1g

Nutrition information isn’t always accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Tried this recipe? Tag me on social. I’d love to see and share it.

Instagram: https://www.instagram.com/keeping.it.relle

Facebook: https://www.facebook.com/keepingitrelle

Pinterest: https://www.pinterest.com/keepingitrelle

Tried and love this recipe? Please give it a rating.

Pin for later.

pickled mango

By on July 12th, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

More posts by this author.

8 thoughts on “Pickled Mango Recipe”

  1. I love the idea of pickling mangoes! But I’ve never heard of li hing mui seed. I doubt I can find them here in Italy, although I may be able to order them on Amazon. If not, is there are substitute?

    Reply
  2. It’s mango season now and my brother Chinese mango tree has an abundant load. I would like to try your recipe (first time for me) so I would like to know how much mango (in cups?) does your recipe calls for.😋

    Reply

Leave a Comment

Skip to Recipe