Sweet and sour pickled mangoes are a vibrant explosion of flavor, a delightful balance of tangy and sweet that dances on your tongue. This isn't your grandma's pickle; it's a modern twist on a classic preservation technique, transforming juicy ripe mangoes into a culinary masterpiece perfect as a condiment, a snack, or even a unique addition to your favorite dishes. Imagine the satisfying crunch of the perfectly pickled mango, the sweet and sour juice coating your palate – a taste that's both refreshing and intensely flavorful. This recipe elevates the simple mango to a whole new level, creating a culinary experience you won't soon forget.
This surprisingly simple recipe requires minimal ingredients and effort, yielding a jar full of delicious, homemade pickled mangoes. Forget those store-bought versions; you'll be amazed at how easy it is to create your own batch of this addictive treat. Ready to transform ordinary mangoes into extraordinary pickled perfection? Let's dive into the step-by-step process!
Tools Needed
- Knife
- Peeler or double-edged knife
- Pot
- Bowl
- Basket
- Bag (optional)
Ingredients
- Young Mangoes: 1 kg
- Sugar: 300g
- Fish Sauce: 100g
- Filtered Water: 500ml
- Salt: 2 tablespoons
- Vinegar: 5 tablespoons
- Chili Peppers: 1-10 (adjust to spice preference)
Step-by-Step Instructions
Step 1. Prepare the Mangoes and Brine
- Choose mangoes that have just been picked for a crispier texture. Wash the mangoes thoroughly.
- In a bowl, combine water, salt, and vinegar. Stir until dissolved.
- Peel the mangoes and cut them into halves. Remove the seeds. Slice the mangoes thinly.
- Soak the sliced mangoes in the salt and vinegar brine for 30 minutes.
- After 30 minutes, rinse the mangoes to remove any sticky rice residue.
Step 2. Make the Sweet and Sour Syrup
- In a pot, combine sugar, water, and fish sauce. Cook over medium heat, stirring constantly, until the sugar dissolves completely. Bring to a boil, then remove from heat and let cool.
- Slice the chilies thinly.
Step 3. Combine and Marinate
- Add the drained mangoes, chilies, and cooled sugar syrup into a clean container. Ensure the mangoes are fully submerged in the syrup.
Step 4. Rest and Refrigerate
- Cover the container tightly and leave at room temperature for 1-1.5 days.
- After 1-1.5 days, refrigerate for added crispness and preservation.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- For a spicier dish, use more chili peppers.
- Make sure the mangoes are completely submerged in the syrup to prevent discoloration and spoilage.
- Using a bag to submerge the mangoes helps maintain quality.
Nutrition
- N/A
FAQs
1. How long do sweet and sour pickled mangoes last?
Properly stored in the refrigerator, your pickled mangoes should last for 2-3 weeks. Make sure they're completely submerged in the brine.
2. Can I use different types of mangoes?
Yes! Most mango varieties will work well, but choose ripe mangoes that are firm but not overly hard. Ataulfo mangoes are especially delicious.
Enjoy the sweet and tangy explosion of flavor in your homemade sweet and sour pickled mangoes! This recipe is a perfect way to preserve the taste of summer, or enjoy a unique and delicious condiment year-round. So grab some mangoes and get pickling!