Jun 26 2008
Mango Season
It’s mango season! I love local fruits such as mangoes, papayas, and lichee. Mangoes and lichee are rare treats for me, as they are not easily accessible unless you have a generous friend with a tree in their yard. Keith, who lives in Maile, had a bumper crop of mangoes again this year and shared a big bag with me.
Hubby loves to eat them green with a concoction of shoyu, vinegar, and black pepper. As for me, I prefer eating them ripened and refrigerated. Lately, I’ve also been craving the nostalgic taste of pickled mango with li hing mui. Since Keith gave me a bunch of green mangoes, I seized the opportunity to indulge my summertime craving.
Here’s an easy and delicious recipe for pickled mangoes, a favorite local treat:
Yields: 1 gallon
2 c. white sugar
1 c. white vinegar
4 tbsp. Hawaiian salt
10-20 large-size li hing mui
green mangoes
1. Peel and slice green mangoes to fill a gallon jar.
2. Pour the sugar, vinegar, salt and li hing mui over the mangoes.
3. After about an hour, the mangoes will shrink and you may add more slices to fill the jar.
4. Let soak for 1 day, then refrigerate.
A 30-something Christian girl, blissfully wedded to her perfect match (the yang to her yin) of 14 years. A new mom to her miracle baby, born on October 4, 2008. Living life in Hawaii, less than 5 miles from her hometown, a slave to her mortgage payment, but seeking balance in her pursuit of family, faith, recreation, and rest.
Ooooh what a new way to eat green mangoes. My hubby loves them green too especially with bagoong. Now, I don’t know the English translation of Bagoong, but it’s what we eat with green mangoes–this is a Filipino delicacy.
Yum, my friend at work brought some for us and they were delicious! The tree in my back yard didn’t produce as much this year. I am checking in the morning.