Waipahu High School's Pickled Mango
- 2 cups water
- 2 1/2 cups light brown sugar
- 3 tablespoons Hawaiian salt
- 1 cup rice vinegar
- 2 tablespoons li hing mui powder
- Red food coloring
- 1 small package sweet li hing mui
- 2 or more large green mangos, peeled and sliced into long, skinny and thick bite-sized pieces
- In a small pot, boil water, turn off heat, add brown sugar and salt, stir until dissolved.
- Add more water, if needed, to loosen.
- Remove from heat and add rice vinegar, li hing powder, and just a few drops of red food coloring.
- Add li hing mui to taste and stir until all ingredients are incorporated.
- Cool in refrigerator.
- Place peeled and sliced green mango in a mason jar and tightly pack as much in jar as possible, then pour cooled “sauce” into jar with green mango and fill to top and cover tightly.
- Let it sit in refrigerator for at least 3 days to fully soak up the li hing mui pickling “sauce”.
Tip: Not all mangos change color as they ripen, so the best way to tell if they are ripe is to gently squeeze them. A ripe mango will give a little.