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Li Hing Pickled Mango

Published: Jun 8, 2020 by Kathy · This post may contain affiliate links · 13 Comments

Pickled mangos are a popular snack in many cultures. Hawaii's version is called Li Hing Pickled Mango. Eaten as a snack or dessert, it's crunchy, tart and tangy. Pickled mangoes are easy to make and very onolicious!

Oh man, there's nothing like diving into a super cold jar of li hing pickled mangoes on a hot afternoon...

What Is Li Hing Pickled Mango?

Li Hing Pickled Mango are made from green (unripe) mangoes. The mangoes are peeled, sliced, and tossed with li hing mui and li hing powder . It's then pickled for 24 hours in a solution of rice vinegar, apple cider vinegar, sugar, and salt.

We eat Li Hing Pickled Mangoes chilled, as a snack or dessert. Crunchy (texture is key!), tart, and sweet...so much to love. These pickled mangoes are iconic for the red color/tint imparted by li hing powder. Pickled mangoes are sold throughout Hawaii. You can find them at local supermarkets, crack seed stores , farmers markets, and even at street stands on country roads (so tasty after a long drive) It's an excellent treat that makes great use of our local Hawaii mangoes.

Mangoes In Hawaii

We have lots and lots of mangoes in Hawaii. Lucky locals have a mango tree (or two!) in their backyard. If you don't have a mango tree at home, you're bound to know a generous friend/cousin/neighbor with an abundance of mangoes.

Growing up in Hawaii, I took the abundance of mangoes for granted. It wasn't until I moved to NYC for college that I realized that mangoes on the mainland were both expensive and not nearly as delicious. Make sure you eat as many mangoes as possible when in Hawaii! My sister ate so many mangoes as a kid that my grandma nicknamed her "big mango."

You can find mangoes (when in season) at all the local supermarkets and farmers markets, like KCC Farmers Market and Kaka'ako Farmers Market .

Pickled Mangoes In Hawaii

Pickled mangoes are popular in Hawaii for two main reasons:

So Many Mangoes! When mangoes are in season, they come fast and in huge volumes. Sometimes (if you can believe it), there are too many mangoes to eat! So we do things like make mango smoothies, we make mango bread with the overripe mangoes (like banana bread but 100x better), and we pickled the green (unripe) mangoes.

Hot Island, Cold Desserts Hawaii is warm (sometimes too warm ^_^), and sunny. Because of this, we really embrace cold dishes and dessert. We love cold somen salad . We love shave ice . And we love li hing pickled mangoes. Li hing pickled mangoes are best devoured cold, cold, cold. You want them straight from the fridge. Or if you're going to the beach, take a cooler and fill it up with ice packs. Sitting under the sun, eating ice cold li hing pickled mangoes...no wonder they call Hawaii paradise.

Li Hing Mui

Fyi, I’ve included affiliate links below. I may earn a small commission (at no cost to you), if you purchase through the links.

In Hawaii we don't just make pickled mangoes, we make Li Hing Pickled Mangoes. Li hing mui is a key ingredient in this recipe.

What is li hing mui ? It is a salty dried plum! Each li hing mui piece is about the size of a marble. It is both salty and sweet, with a touch of sour.

Li hing mui is a big part of the local Hawaii food culture. We have a full post about li hing mui (and the million ways we use this ingredient) here .

Li hing mui is a popular shave ice syrup flavor. We use li hing to make all sorts of drinks like li hing Icee and li hing sugarcane juice. We toss li hing powder with gummy bears (SO GOOD)...the things that can be "li hing'd" are endless.

There are two main forms of li hing (this recipe uses both):

• Li Hing Mui - the whole salty dried plum (with the seed inside).
• Li Hing Powder - the plum ground to a very fine powder (like the texture of powdered sugar).

In Hawaii, we can get both li hing mui and li hing powder from any supermarket, drug store like Longs , and even 7-11 Hawaii . On the mainland, you'll likely be able to find li hing mui at a Chinese market. I haven't seen li hing powder for sale on the mainland.

You can find both li hing mui online and li hing powder online (though it costs less in stores).

Using li hing powder is key - this is what gives "Hawaiian Pickled Mango" their signature taste and color.

Li Hing Pickled Mango Method

Ready to start pickling mangoes? Ok ^_^

First get all your mangoes together. Make sure to use green (unripe) mangoes for this recipe. (If your mangoes are ripe, devour them as is, or let ripen a bit more and make mango bread.)

Peel the mango skin. Cut in half, remove the seed, and then cut the mango into ½-inch slices. Put all the mangoes into a big bowl and then toss it with the li hing mui and the li hing powder . Toss until all the pieces are lightly dusted with li hing...li hing stains everything a pretty red.

Now we make the pickling solution! The pickling solution ingredients are:

• Rice vinegar
• Apple cider vinegar
• Hawaiian sea salt

Boil the above ingredients in a saucepan until the salt and sugar is dissolved. Take it off the stove and let cool for a few minutes.

Then you pour it over the bowl of mango slices! Let sit until it's completely cool. Then transfer the mangoes and liquid to glass containers. You can use mason jars or big glass containers...any container you have on hand.

Store it in the fridge for 24-hours, and then you can eat! So easy, so ono ^_^

• Use only green (unripe) mangoes. Ripe mangoes cannot be pickled.
• Store the pickled mangoes in a glass jar. Don't store in a plastic jar (vinegar is acidic and it will eat away the container over time).
• Li Hing Pickled Mangoes must be eaten cold. In some cultures, pickled mangoes accompany a meal. In Hawaii, pickled mangoes are always standalone snack/dessert.

Substitutions

Yes! The recipe calls for half rice vinegar and half apple cider vinegar. We've tried this recipe many different vinegars, and this is our favorite combination. It makes for a smooth and elegant (almost fancy tasting!) pickled mango. But if you don't have either vinegar, don't fret! You can still make pickled mangoes. Substitute white vinegar for either (or both) rice and apple cider vinegar. It'll make for a sharper, but still delicious, pickled mango. You can also use all rice vinegar or all apple cider vinegar.

The recipe calls for both li hing mui and li hing mui powder . I think it's key to have both forms of li hing...the whole plum and powder contribute li hing flavors in different ways. If you only want to use one (or don't want to buy both), li hing mui powder is the more "important" ingredient in this recipe.

Yes! Sliced ginger and whole peppercorns are popular additions.

P.S. Once you get a hang of the formula, it’s fun to try different types of vinegars and ratios of li hing mui and powder.

Li Hing Pickled Mango Recipe

See below for the recipe ^_^ Please read through the Method , Tips , and Substitutions sections to get the best result.

Make sure to eat Li Hing Pickled Mangoes super cold from the fridge!

The pickled mango in Hawaii is extra good because we add li hing mui! It's tart and sweet, and makes good use of all the wonderful local mangoes on the island. Enjoy the mangoes chilled, straight from the fridge. This also makes a really good snack to take to the beach (don't forget to bring a cooler ^_^).

Ingredients

• 8 cups green mango, peeled and sliced
• 8 li hing mui
• 1 tablespoon li hing mui powder
• 1⁄2 cup rice vinegar
• 1⁄2 cup apple cider vinegar
• 2 cups sugar
• 1⁄4 cup Hawaiian sea salt

Instructions

• Put all the mango slices in a mixing bowl. Add the li hing mui and li hing mui powder. Toss so that everything is evenly coated.
• In a saucepan, combine the rice vinegar, apple cider vinegar, sugar, sea salt. Bring it all to a boil, stirring until the sugar and salt is dissolved. Remove from heat and cool for 5 minutes.
• Pour the liquid over the bowl of mangoes. Let cool. Transfer to jars and store in the refrigerator for 24 hours before eating. Enjoy!

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Reader Interactions

December 20, 2023 at 2:33 am

Hello from Australia. We have green mangos and will try to make your recipe. thank you for sharing. Can the mango jars be kept in room temperature on a day or two before refrigerating?

February 04, 2024 at 1:34 pm

Aloha from Oahu, Hawaii…. Sounds good, I’ll let you know

March 22, 2022 at 7:16 pm

Can I drink the left over juice when all the mango are eaten?

May 16, 2022 at 12:26 pm

@Monica, Yes, you can drink the liquid. I've done it many times before. I even added dried prunes and apricots. Use a tooth pick and poke holes in the fruit before it goes in the pickling liquid. That way it will absorb more flavor.

December 03, 2021 at 1:12 pm

My husband agrees; this is the best pickled mango we’ve ever had! Mahalo!

December 11, 2021 at 4:14 pm

Thank you so much, Elizabeth! 🙂 - Kathy

November 01, 2021 at 2:43 pm

I used monk fruit granules instead of sugar, big mistake! The granules somehow reconstituted so the pickled mango is extra salty.

May 16, 2021 at 11:09 am

Is there a way to make pickled mangos so the will last longer? I want to make them for a grandson in the Marines

May 16, 2022 at 12:22 pm

@Mary Cooper, I would drain the liquid and then vacuum seal (like a foodsaver) the mangoes. That way you can ship it to wherever your grandson is deployed to.

October 08, 2020 at 7:23 pm

Hi, How long do they last in fridge? Mahalo🙂

October 09, 2020 at 7:17 am

Hi Lani - We keep them in the fridge for a month at most...though we usually eat them all before that 🙂 - Kathy

August 29, 2020 at 12:48 am

Thank you for sharing this recipe. I am from Kailua, and now live in the Philippines. I bought green piko mangoes from the market today and instantly thought about pickled mango. I bought 2 kilos and it made a 4 cup jar of mangoes. Love your site.

August 29, 2020 at 8:10 am

Hi Sherill, Thank you so much for the kind comment, so happy you enjoyed the pickled mango 🙂 - Kathy

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HOW TO MAKE: PICKLED MANGO RECIPE

Pickled mango is very popular in Southeast Asia. I (Mary) grew up eating pickled mango in the Philippines. But here in Hawaii, pickled mango is also popular! It has a good balance of sweet, sour, and crunch! During mango season, you’ll find street signs “Pickled Mango For Sale” by locals. Today, I’ll show you how to make your own pickled mango right at home with the recipe and video below!

PICKLED MANGO RECIPE INGREDIENTS

• fresh mangoes, sliced
• 1 cup water
• 1 cup rice vinegar
• li hing mui seed
• 1 tbsp li hing mui powder
• 1 cup brown sugar
• optional: you can use red food dye instead of li hing mui powder

We bought all of our ingredients at Foodland in Hawaii. If you do not have access to Foodland, you can find some items at your local grocery store and on amazon.

HOW TO MAKE PICKLED MANGO

First, peel the mangoes then cut into thin slices. Then, place the sliced mangoes in a mason jar or container with a lid.

Next, make the pickle juice mixture. Combine water, rice vinegar, brown sugar (or you can use white sugar), and salt in a pan over high, and bring to a boil, stirring constantly until sugar dissolves. While it’s boiling, put 2-3 li hing mui seeds in each jar with the mango slices.

Once the mixture is ready and cooled down, pour the pickle juice mixture over mangoes. Seal the jar and refrigerate for 5 hours or more. Serve when it’s cold and enjoy!

Let us know if you try this recipe! Please tag us on Instagram post or stories @wanderlustyleblog – we would love to share it!

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Pickled Mango

Makes about 11 cups

Ingredients

6 – 7 pounds green mangoes

2 1/2 cups white vinegar

3 cups filtered water

2 1/2 cups sugar

3 tablespoons Hawaiian salt or kosher salt

1/2 – 1 teaspoon li hing mui powder (optional)

20 li hing mui plum seed or dried seedless plums (optional)

Preparation

Combine vinegar, water, sugar, and Hawaiian salt in a 3-quart pot.  Bring to a simmer, stirring until the sugar and salt are fully dissolved.  If using li hing mui powder, add it now and stir to combine.  Remove from the heat and let mixture cool to room temperature.

Peel mangoes and cut fruit away from the seed.  Slice into strips about 1/3-inch thick.  Place cut mangoes in a large bowl.  Add enough liquid to cover the mangoes.  Give it a stir, add dried plums/li hing mui if using.  Cover the bowl and refrigerate overnight, stirring occasionally.  The pickled mango tastes best after it has marinated for a few days in the delicious sweet-tart brine.  Pack in individual containers and store in the refrigerator.  Give them away as gifts, your friends will be forever grateful.

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It is interesting how so many countries have their own version of this dish. Yours looks incredible, especially with the delicious plums. I saw that the li hing mui powder is actually made from the seeds of dried plums. How ono! I can see your pickled mango sprinkled with a bit of dried chili powder from your garden (or New Mexico!), in the Mexican style, as well. Beautiful dish, Kiyo; thanks for sharing another winning recipe.

Shanna I like your idea of sprinkling a bit chili powder over the mangoes. I will try it for my afternoon snack!

I really appreciate you taking the extra time to post pictures, especially the mangos before they’re cut. I made my first batch before I found your recipe and the mangos are I think too soft after being in the brine. I was expecting them to be crunchy. The recipe I used did say to use green mangos, but I thought those wouldn’t have much of a flavor, so I picked the mangos that had just a hint of orange, so that’s probably why they’re too soft. Now I see in your pics that the mangos should be Green Green! Thank you!

Aloha Susie ~ Every now and then I peel a green mango that turns out to have a hint of orange color instead of whitish/green color. If it’s still firm I use it! I try to pick the smaller mangos that aren’t mature yet. I hope you have another chance to try a pickled mango recipe. I still have some in my refrigerator from the last batch I made 2 months ago. They are a wonderful afternoon snack! Mahalo!

Hi Kiyo. Thank you for your quick response! Yes, I still have an opportunity to make more. I still have some unripe ones on my tree. How long can they go without refrigeration? I’m interested in sending some to my mom by priority mail, so it would take about 1 day.

Hi Susie ~ I refrigerate my pickled mango as soon as I pack them into jars however I saw this article that mentions they leave the pickled mango out for 24 hours then place in the refrigerator. Most other recipes I’ve come across refrigerate the pickles right away. Maybe you could use FedEx since they deliver over night. Priority mail sometimes takes up to 3 days (too long)! Here is the article I found: http://www.honolulumagazine.com/Honolulu-Magazine/May-2006/Savoring-Pickled-Mango/

Hi Kiyo. Thank you again for your reply and helpful suggestion. All the recipes I found says to refrigerate right away too after mixing the mangos in, so I’m happy to see the recipe you sent to me. I can take advantage of the 24 hours and have it shipped then! Thanks again.

Susie, good luck! Let me know if your pickled mango makes it safely to your mom. Aloha from Maui!

I made 2 quarts of mango pickle with the Hayden mangoes on my tree in Princeville. Very bright orange brine from the Li Hing Mui powder, delightfully tangy. Softer that typical because the mangoes were already turning when I got the idea t do it. First time doing it. So now I have ’em, the question is how do you serve them? I am the only one who likes ’em straight outta the jar. G=DO you have any recipes or serving suggestions for the pickled mangoes?

Aloha Bradley! We serve pickled mango as a snack all by itself. The mangos I use are green so they are quite firm and a bit crisp when you eat them. If the mangos are turning yellow and softening it won’t be quite the same. You’re right, they are delightfully tangy! That’s what I love about them. They are meant to be eaten right out of the jar, chilled of course. You could serve a bowl of pickled mango with a few other snacks at your next party! Perfect appetizer.

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Pickled Mango

BY : Bebs | Published: 06/03/ 2023 | Updated: 06/03/ 2023 | Leave a Comment

Make your own Pickled Mango (Burong Mangga) and enjoy the burst of sweet and tangy flavors with every bite! This delectable side dish will definitely make your mouth water for more! Perfect with your favorite grilled or fried meat or seafood, it's also delicious as a snack on its own, straight from the jar.

Mango is the national fruit of the Philippines and one of the world's most popular tropical fruits. The Philippines is abundant in mango trees or mangga, which are grown in various varieties, each with its own distinct taste. They are popular and enjoyed for their sweetness when ripe or their sourness while still green. They are frequently used to create delicious treats such as Mango Float , Mango Lassi Thai Mango Sticky Rice , and, one of my favorites, the Pickled Mango.

What is Pickled Mango?

More pickled recipes you can try, ingredients you'll need, tips for making picked mango, recipe video, serving and storing, printable recipe, pickled mango recipe (burong mangga).

Pickled mango, locally known as burong mangga , is a Filipino side dish made by pickling almost ripe mangoes in a mixture of vinegar, sugar, salt, and water. Green mangoes, which are nearly ripe, are ideal for this recipe because they have the perfect balance of sweetness and sourness but are still crunchy to the bite. The pickling solution complements the fruit with its tangy-sweet flavor as well.

Why would you want to pickle mangoes?

Pickling is done to extend the shelf-life of food and is an excellent way to ensure that nothing goes to waste. This method of preserving vegetables, fruits, and even meat involves soaking them in brine or acidic solutions to delay spoilage and prevent bacterial growth.

Pickling mangoes has been an old practice, especially in our province of Pampanga where there is an abundance of mangoes, particularly during the summer which is the mango season. Some of these mangoes would not reach maturity and fall from the tree. To avoid waste, the locals used to pick and pickle them to be enjoyed later on when the season is over. As the year went by, the practice has been forgotten. But recently, pickled mangoes have become popular again as it has great appeal to the young and old.

• Unripe Mango  - Carabao or Pico mangoes are the commonly used varieties in Pickled Mangoes. You can use the young one as they are very crunchy but tends to be more sour. I prefer the ones that are just about to ripen as it is still crisp with some sweetness to them.
• Vinegar  - White distilled vinegar is ideal for pickling because of its clarity and neutral taste. But you can also use apple cider or rice vinegar or other kinds but choose one that is clear. However, note that your pickling solution may be a bit darker and may affect the color of light-colored vegetables or fruits.
• White Sugar  - this balances the tartness of the vinegar in the pickling solution. You may also use brown sugar, however, it may turn the mangoes darker.
• Salt   - It is best to use rock salt, Kosher salt, or pickling salt. Avoid using iodized or Himalayan salt in pickling (see Tips to know why).
• Peppercorns - This adds a mildly spicy and peppery flavor to the solution and contains antibacterial compounds. While whole peppercorns work best, you may use ground pepper in a pinch.
• Whole Cloves  - give extra flavor and aroma to your pickled mangoes. They may be substituted by star anise as well.
• Hot Chili Pepper - This is optional if you want a kick of spice to your Pickled Mango. You may also adjust it according to your taste. Alternatively, you may use chili flakes.

Here are some tips to make sure your pickled mangoes turn out amazing!

• Choose fresh green mangoes with hints of yellow but are still firm to the touch. They should be plump and heavy for their size.
• Make sure to sterilize the jars and lids you're using. and wear gloves when handling the sliced mangoes and putting them in the jars. This will help to reduce the possibility of introducing bacteria.
• When using iodized salt, the pickling solution may become dark or cloudy. Himalayan salt contains minerals that can degrade food quality and is not recommended for pickling.
• Because this recipe calls for an acidic pickling solution, use a non-reactive pot and bowl. Avoid using aluminum, copper, or cast iron.
• Allow the pickling solution to cool down before adding it to the jars. Fully submerge the mango slices with the pickling liquid.
• Tap the jars gently on the counter to release any air bubbles in the solution.

You may enjoy this Pickled Mango on its own as a snack or appetizer. Try it as a side to dishes like  Chicken Inasal ,  Pork Belly BBQ , Relyenong Bangus , or any fried meat.

Refrigerate your Pickled Mango once opened for food safety.

Unopened jars may last for up to 6 months if properly stored. Once opened, you may keep it for up to a month.

Ingredients   1x 2x 3x

• 2 pounds almost ripe mango Carabao/Manila
• ¾ cup vinegar distilled white vinegar, if possible
• ¾ cup water
• ¾ cup sugar
• 1 teaspoon salt do not use iodized salt for clear brine
• 10 pieces whole peppercorn
• 3 pieces whole cloves optional
• 1 piece hot chili chopped - optional (or use chili flakes ½ teaspoon)

Instructions  

• Sterilize glass jars for storing: Place the jars in a pot with water enough to cover them. Bring to a boil over medium-high heat and then just let it gently boil for 10 minutes. Remove the jars from the hot water using tongs and then dip the lids for 10 seconds. Tip the jars and lids over a cooling rack and allow to air dry.
• ¾ cup vinegar, ¾ cup water, ¾ cup sugar, 1 teaspoon salt, 10 pieces whole peppercorn, 3 pieces whole cloves In a non-reactive pan or pot, combine the vinegar, water, sugar, salt, peppercorns, and cloves (if using). Bring to a boil over high heat. Lower the heat and let it simmer for 3 minutes making sure sugar and salt are completely dissolved. Remove from heat and let it cool down.
• 2 pounds almost ripe mango While waiting, prepare the mangoes. Wash and peel the mangoes. Hold the mango stem-side up then cut vertically on both sides along the wide side of the seed to separate the cheeks. Then do the short sides as well to leave just the seed.
• 1 piece hot chili Then cut the cheeks into slices about 1-cm thick. Rinse and drain the mango slices. Arrange the slices inside the sterilized jars, filling them with mangoes as much as you can. If you prefer it spicy, add the chilies to the jar with mangoes.
• Pour enough of the pickling liquid to cover the mangoes. Close the jar with the lid.
• Let them sit in a cool place for a minimum of 1-2 days. You can also refrigerate too. Longer pickling time will let the flavor seep in better though, however, the mango will stay crisp and crunchy for several weeks only. Unopened pickled mango can last for months or even a year or two if canned properly.
• Serve to accompany fried dishes or enjoy as a snack.

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Is your mouth watering yet?  Just the thought of pickled mango makes my mouth water.  It reminds me of the days going to the crackseed center or the countless summer days making up various concoctions of shoyu mango. 

Some like it sweet, some like it sour.  Pickled mango gave you the best of all worlds… sweet, sour, tangy, salty… For an added treat, we used to add li hing mui and drink the juice all day long. For those of you who don’t know, li hing mui is a preserved plum that is usually sweet, salty and sour. It goes perfectly with pickled mango. 

The Mexicans have something similar called saliditos which are usually preserved with salt and chili’. If any of you have green mangoes, send some to California!!

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Ingredients   .

• 3-4 c. green mango slices
• 1 c. rice vinegar or vinegar of your choice.
• 2 tbsp apple cider vinegar (adds more bite)
• 2 c. sugar
• 1/4 c. Hawaiian Salt
• li hing mui seeds (optional)
• red food coloring (optional)

Instructions  

• Peel & cut green mangoes into slices.  If the mango is soft enough, cut through the entire seed and cut into quarters.
• Place mango slices into a glass jar or ziplock bag.  Add li hing mui seeds if you choose to.
• In a pot or saucepan, combine vinegar, sugar and salt in a non-reactive saucepan and bring to a boil. When sugar and salt are dissolved, remove from heat and cool to lukewarm.
• Pour over mangoes. Cover and let stand for 24 hours, then store in refrigerator.
• frank Abraham

Growing up on Da Big Island in Pahoa, we always had pickled mango during mango season. Da buggah ono!

Mahalo for the recipe!

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Pickled Mango Recipe

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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.

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:

• Rice vinegar
• Apple cider vinegar
• Granulated sugar
• Hawaiian salt
• Li hing mui seeds

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.

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.

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 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.

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.

• Remove from heat and allow to cool.
• While your pickling mixture is cooling begin prepping the mangoes.

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

• Add li hing mui seeds to each jar

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

Pickled Mango

• Lodge Enameled Cast Iron Dutch Oven With Stainless Steel Knob and Loop Handles, 6 Quart, Red
• Bragg Organic Raw Unfiltered Apple Cider Vinegar with The Mother, 16 ounce, 2 Pack
• Li Hing Mui Red, Obachan’s, 4 pack, 8 oz. total.
• Hawaii White Sea Salt From the Hawaiian Islands – 2lb Bag
• C&H Pure Cane Granulated Sugar, 20 Oz Easy Pour Reclosable Top Canister (Pack of 2)
• Kikkoman Rice Vinegar, 20 Ounce
• Ball Wide Mouth Mason Jars (16 oz/Capacity) [6 Pack] with Airtight lids and Bands. For Canning, Fermenting, Pickling, Decor – Freezing, Microwave And Dishwasher Safe. Bundled With SEWANTA Jar Opener

Ingredients    1x 2x 3x

• 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  

© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!

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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.

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22 thoughts on “Pickled Mango Recipe”

Looks good. Can’t wait to try this!

I have never heard of pickled mangos but I love just anything pickled. Ths is a must try!

Yes, it’s totally something worth trying.

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?

Hi Jacqueline. You can find it on Amazon if you ever want to try it. It’s really yummy!

http://www.linshawaiianmarket.com . Get the Sweet Red Li Hing Mui.

Sorry, it’s http://www.linsmarkethawaii.com

Thank you for sharing

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.😋

Aloha Sarah, The pickling sauce will cover about 2 pounds of mangoes.

Hey Relle…

Love your recipes and videos! I just followed your recipe for Pickled Mango and it calls for 1/4 cup of Hawaiian salt, is that correct? It tastes okay, but not like I remember from my childhood.

Aloha Sel. Yes the recipe is correct. There are so many variations to this particular recipe. This is how I like to make mine. That’s the best thing about recipes, you can adjust them to you liking. If too salty add less, if too sweet adjust that too. Have a great day.

Hi Relle! I have some frozen green mangoes leftover from last mango season (my dad peeled and cut it for chutney, but I’m gonna steal some, shhhhh). Can I use them for pickled mango?

Aloha Summer. I’ve never tried them after being frozen. Worth a shot. Let me know how it goes. Mahalo.

Do I need to sterilize the mason jars ( by boiling in water) before I put the finished mangoes in them?

Depends how you plan to store it. If you are placing it the fridge and eating it within a few days no need. It would be the same as if you stored it in any other container. If you plan to seal it, then yes.

Aw yay. Mahalo for sharing. Happy to hear. Have a great day!

Can’t wait to try this recipe. We have so many young mangoes falling of our trees on windy days. I do better with measurements. How many cups is 2 pound of mangos? Is the amount weighed bear or after they are peeled and cu? Thanks

The amount of mangoes does not need to be exact. As long as the liquid covers the mangoes you will be just fine. 2 large mangoes works well for this recipe. Hope this helps. Have a great day.

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Wife, mom of 2, and nurse practitioner here in the beautiful state of Hawai’i. Lover of all things cooking and baking.

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Pickled Sliced Mango

Pickled mango with Asian flavors. Useful during mango peak season. Add sliced chile to the jar if you like spice.

Ingredients

7 raw green mangoes, peeled and sliced 1-inch thick

¼ cup salt, divided

3 cups water

3 tablespoons water

1 ¼ cups white sugar

1 tablespoon vinegar

Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.

Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar is dissolved. Remove from heat; pour in vinegar. Remove brine from heat and let cool, about 15 minutes.

Drain mango slices and place in large jars. Cover with cooled brine. Seal and refrigerate until mango turns yellow, about 2 days.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Pickled Mango With Ginger

• Level: Easy
• Total: 25 min
• Prep: 15 min
• Cook: 10 min
• Yield: 1 quart

Ingredients

Deselect All

1 cinnamon stick

1 teaspoon cumin seeds

1/2 teaspoon black peppercorns

3 cardamom pods, crushed

3/4 cup distilled white vinegar

1/4 cup sugar

Juice of 1/2 lemon

Kosher salt

6 thin slices peeled ginger

2 dried chiles de arbol

2 large firm mangoes, peeled and cut into 1/2-inch-thick wedges

• Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.

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Recipe courtesy Food Network Magazine

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• Getting Started

“Pickled Mango Recipe: A Tangy Twist to Spice Up Your Snacks!”

Pickled mangoes may not be the first thing that comes to mind when you think of pickled fruits, but they are certainly worth a try. This tangy twist on a classic snack can spice up your meals and add a burst of flavor to your taste buds. In this blog post, we will explore the health benefits of pickled mangoes, provide a step-by-step guide on how to pickle mangoes at home, discuss variations on pickled mango recipes, suggest creative ways to use pickled mangoes in your snacks, explore pairing options with other foods and condiments, provide tips for storing homemade pickled mangoes properly, and conclude with an encouragement to try out this unique recipe.

To begin with, let’s take a brief look at the popularity and versatility of pickled fruits. Pickling is a preservation method that has been used for centuries to prolong the shelf life of fruits and vegetables while enhancing their flavors. Pickled fruits are often enjoyed as snacks or used as toppings or condiments in various dishes. Now let’s dive into the main keyword – “pickled mango recipe” – and its relevance to this blog post.

Mangoes are not only delicious but also packed with nutritional value. They are rich in vitamins A and C, as well as minerals like potassium and magnesium. By pickling mangoes, you can further enhance their benefits as the fermentation process increases their probiotic content. Additionally, pickling preserves most of the nutrients present in mangoes, making it an excellent choice for those looking for healthy snack options.

When it comes to preparing pickled mangoes at home, you’ll need just a few simple ingredients. Start by slicing fresh ripe mangoes into thin strips or cubes. Then prepare a brine solution consisting of vinegar (white or apple cider), water, sugar (optional), salt, and any additional herbs or spices you prefer. Combine all the ingredients in a saucepan and bring the mixture to a boil. Once the brine is ready, pour it over the mango slices in a sterilized jar and let it cool. Seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to meld together.

Now that you know how to pickle mangoes, let’s explore some variations on pickled mango recipes. You can experiment with different flavor combinations by adding herbs like mint or basil, or spices like chili flakes or cumin seeds to your pickle brine. Some popular variations include spicy pickled mangoes with added jalapenos or sweet pickled mangoes with a touch of honey.

Besides enjoying pickled mangoes on their own, you can get creative with incorporating them into your snacks. Add some tangy pickled mango slices to sandwiches or wraps for an extra burst of flavor. They also make a unique addition to appetizers or finger foods like skewers or quesadillas. The possibilities are endless!

To enhance the tangy flavor of pickled mangoes, consider pairing them with other foods and condiments. They go well with spicy options like hot sauce or chili powder, as well as creamy condiments like cheese or yogurt. The contrast between the tanginess of pickled mangoes and the creaminess of yogurt can create a delightful combination.

Properly storing homemade pickled mangoes is essential for maintaining their freshness and taste for longer periods. Store them in sterilized glass jars with tight-fitting lids in your refrigerator. It’s important to keep them away from direct sunlight and heat sources as they may spoil faster under such conditions.

In conclusion, pickled mangoes are not only tasty but also offer various health benefits due to their nutritional content and probiotic properties. By following a simple step-by-step guide, you can easily prepare delicious pickled mangoes at home using minimal ingredients. These tangy delights can be enjoyed in various ways, such as in sandwiches, wraps, or as unique appetizers. They pair well with other foods and condiments, adding a burst of tanginess to any dish. By properly storing your homemade pickled mangoes, you can enjoy them anytime for an exciting twist to your snacks. So why not give this pickled mango recipe a try and add some flavor to your life?

Myron Reich

The Girl in the Little Red Kitchen

• Main Dishes

Take the taste of summer with you all year long with fruity and spicy Mango Moscow Mule . 

The summer slowdown has begun, Labor Day is next week and Autumn is just around the corner.  This may sound crazy from the lover of fall weather, but who’s with me on not wanting to let summer go just yet?

I’ve been so busy working working working the last few weeks that I haven’t enjoyed much of summer at all.  Two trips to the beach and a failed attempt to watch the Perseids Meteor Shows (darn clouds!) does not make for lasting summer memories.  That’s life right? Gone are the carefree summer days of not having a worry in the world except do you go to the beach or the pool?

It’s all good though because as adults we can still find ways to hold onto summer a little longer.

The best way, with an easy, fruity cocktail.

Fun fact – did you know that mangos are pretty much always in season? Their growing season is both in the spring/summer and the fall/winter, which is why you can pretty much always find a decent mango year round.  Always a good thing if you ask me – because I find just a little hint of mango gives you that summer feeling – a perfect pickup in the dead of winter.

Of course – we are not even close to the dead of winter yet, let’s not go there!

For now we still have a few more weeks of summer to hang on to and it should be done with one of these Mango Mules !  If you guys have been reading this blog long enough, you know I like my flavored Moscow Mules, from the original , to cranberry and pear pomegranate .

Vodka is a blank canvas for the fruit pairing and it’s hard to find a fruit that doesn’t match up with spicy ginger beer.

This Mango Moscow Mule recipe originally appeared on Food Fanatic.

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Mango Moscow Mule

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

This Mango Moscow Mule is a delicious twist on the classic drink. Garnish with mint, lime slices, and grilled mango sprinkled with chili powder for the perfect finish!

This post is brought to you in collaboration with Fred Meyer.

It’s hard to believe friends, but the end of the year is almost upon us. We will be ringing in the new year soon and we decided it was a requirement to celebrate with something with a twist and a zing!

Moscow mules are one of my all time favorite cocktails and I got a crazy idea that pairing the tangy spicy combination of lime and ginger beer with some spicy mango sounded amazing. Now I get it, chili powder on fruit might sound a wee bit crazy..but I promise you it’s SO good.

While this idea was percolating I found out the brand new Simple Truth Sparkling Mango Coconut Water at our Fred Meyer store and I knew I had found the solution! Now you guys know that I am such a huge fan of our Fred Meyer stores.

Their online grocery ordering service with curbside pickup is an absolute game changer for us with all the cooking we do here each week! From 4th of July party ideas , to slow cooker minestrone , and easy chicken salad pitas, we get all our supplies for our meals and events from them!

So I was so excited when we found out that the sparkling coconut waters are part of a brand new amazing collection that they just released out to stores!

The Treasure Emporiyum (a trove of exclusive Kroger goodies!) is packed with new oils, sauces, chocolate bars, drinks, frozen foods, olives and so much more. And it’s where we found this brand new line of sparkling coconut waters in mango, chocolate and watermelon flavors. No sugar added, super hydrating and bubbly. I am in love.

Armed with my new goodies I decided a cocktail must be made with it and this mango moscow mule was born!

The classic moscow mule is always made with vodka, ginger beer and lime juice. The stories of exactly how this cocktail came into creation vary but the basic ingredients are always the same. Served in an icy cold copper mug this classic drink exploded in popularity in the 40’s and hasn’t looked back since.

Mixing in a delicious mango coconut water to this combination is the perfect twist. It’s light, refreshing and bubbly. Enjoy it for the new year or anytime of year!

Be sure to check out the Treasure Emporiyum at your local Kroger store!

Mango Moscow Mule Recipe

Ingredients.

• 2 ounces vodka
• 1½ ounces Simple Truth Sparkling Mango Coconut Water
• 1½ ounces fresh-squeezed lime juice
• 3 ounces ginger beer
• Lime slices for garnish
• mango chunks for garnish
• Chili powder for garnish
• cocktail skewers

Instructions

• 1. Thread mango chunks on cocktail skewers and brush lightly with olive oil.
• 2. Grill on a hot grill pan until char marks appear and mango is fragrant.
• 3. Sprinkle chili powder over grilled mango.
• 4. Add vodka, Simple Truth sparkling mango coconut water, and lime juice to copper mugs with plenty of ice.
• 5. Garnish with mint, lime slices and mango skewers.
• 6. Fill to top with ginger beer just before serving. Enjoy!

EXPLORE OUR GORGEOUS CAMPING COOKBOOK!

Camp cooking just gotten taken to a whole new level. From family favorites to cocktails, The Stress Free Camping Cookbook has a recipe for your next trip or backyard fire!

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach. I’m the author of Stress Free Camping , a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs , the leading online academy and private community for food bloggers. → More About Dani

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Pik-A-Pikel Pickled Mango Spicy Flavor (2 Pack, Total of 17.6oz)

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