Pickled Mango Recipe

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Ingredients:

Serving

4 cups green mangoes, peeled , depitted, and cut into spears (note you'll want unripe ones, not immature ones, which will be too acidic)
1 pint vinegar
1 -1 1/2 cup sugar (white or brown, your choice )
1/4 cup kosher salt (you can omit the salt if you want, and use less sugar)
water
fresh chili pepper (i use green arbol or serranos) (optional)
1 slice fresh ginger (optional)
whole star anise (optional)
fennel seed (optional)
cinnamon stick (optional)
cracked peppercorn (optional)

Directions:

Pack mangoes into clean, widemouth jars.
Tuck a couple of chili peppers in with the mangoes.
Set aside.
Mix vinegar, sugar, salt and any spices you'd like to use in a saucepan; bring to a boil.
Stir constantly, until all the sugar and salt has dissolved, and the mixture becomes a bit syrupy.
Pour evenly over mangoes (if they are divided between jars, put equal amounts of syrup in each jar).
Fill the jars with enough water to just cover the mangoes.
Seal tightly, shake to mix, then refrigerate for several days, turning bottles intermittently.
Three days seems to be fine, but can take up to a week.
Keeps for an indeterminate length of time.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	191.06 Kcal (800 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	806.54mg	34%
Potassium	186.65mg	4%
Total Carbs	46.11g	15%
Sugars	44.9g	180%
Dietary Fiber	1.66g	7%
Protein	0.83g	2%
Vitamin C	29.7mg	50%
Iron	0.3mg	2%
Calcium	41.2mg	4%

Amount Per 100 g
Calories	107.01 Kcal (448 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	451.74mg	34%
Potassium	104.54mg	4%
Total Carbs	25.83g	15%
Sugars	25.15g	180%
Dietary Fiber	0.93g	7%
Protein	0.47g	2%
Vitamin C	16.6mg	50%
Iron	0.2mg	2%
Calcium	23.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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