Pickled Mango

Oldies but Goodies. Volume I. Nā Pua Mae‘ole o Kamehameha Chapter. Pages 242.


By Joan Wilhelm Raymond KS ’53


4 cups green mangoes
2 tbsp. Hawaiian salt
6 cups water
4 cups brown sugar, packed
3 cups vinegar
1/2 cup salt
2 tbsp. red food coloring

Peel mangoes and slice into 1/2 inch strips.  Sprinkle with salt and let stand overnight.  Rinse and drain.  Combine syrup ingredients and bring to a boil.  Cool.  Place mango slices in jars and pour syrup over.  Let stand 2-3 days before serving.

*Manakō - Mango; (Mangifera indica), a large, common fruit tree from India.  Long, narrow leaves form a dense top, and large ovoid, juicy fruits develop usually between March and October.  (Hawaiian Dictionary, 236).