The mango season here in Florida lasts from late June through early September. Making pickled mangoes from fruits freshly picked from a farm is truly a luxury. But for those who have no access to a mango farm, select green and very firm mangoes from the store. For those interested, fruits maybe ordered from the farm we went to: http://www.ericksonfarm.com/home.html. We know the family who owns the farm but most of all I like it that they use food grade sprays on their trees and they employ local help!
Sterilize everything that will be used. In a pot of boiling water, put the jars and lids and boil for 2-3 minutes, remove and set aside to dry. Do the same for the vegetable peeler and knife. When done, pour the boiling water to the chopping board and any work bowl.
In a pot, preferably glass, boil the brine solution until the salt and sugar are dissolved. Cool.
- 4 parts water
- 1 part sea salt
- 1 part sugar
Meanwhile, peel the mangoes, slice the flesh about 1/8 inch thick. Pack the mangoes on the jar tightly. Whole chili peppers or jalapeno, washed and dried, may be added. For this batch, I used Habanero peppers which is extremely hot. Reserve the chili for the chili lovers in your home. Strain the cooled brine solution into the jar. Cover tightly and store in the refrigerator for 2 days before enjoying.
My family likes to pair this with fried or grilled fish or beef tapa. Beef tapa is a Filipino version of cured beef but that’s a discussion for another day.
This would make a wonderful hostess gift. I like to wrap the top of the jars with a piece of cloth (I save scraps from my sewing projects) tied with kitchen twine to give away as gifts from my kitchen.