I like my mangoes in 2 ways. 1st is green and unripened, dipped in a fermented shrimp paste with lots of red pepper flakes. 2nd, as a margarita flavor. If I don’t have a jar of fermented shrimp paste, I usually dip my mangoes in a salt-vinegar-red pepper flakes combo. But when I do this I’d prefer the mangoes a bit softer and pickled. So that’s what I did with the other mango I had a week ago. I made a jar of pickled mango Dexie style.
This process brought me back to my grandmother’s kitchen when I was such a cute and adorable little girl. Yup, I was so cute and adorable I couldn’t stand myself therefore I remember it so vividly. Hahahaha. But I digress…
Anyhooo, I remember my Lola(grandmother) making pickled mango the sweet way. I think she boiled some water first, then sugar, then the mango. Please, don’t send me hate mails for not getting this process right. I can’t recall exactly how she did it but I know sugar was involved. And I remember how I absolutely hated sweet pickled mangoes. Now that I think about it, that’s probably why I abhor sweet relish or sweet pickles. I prefer sauerkraut and mustard with my hot dogs, please. If you put sweet relish in your potato salad, please don’t ever talk to me ever again. KIDDING. I’ll just graciously say, Thanks but NO Thanks. The word “pickled” in my gastronomical standards means salty and sour, and if applicalble, spicy. That’s exactly how I made this pickled mango.
|Spicy Pickled Mango|
- 1 mango, unripened (peeled and sliced)
- 3 tbsp of salt
- 1 tbsp of black pepper
- 3/4 cup of vinegar
- generous amount of red pepper flakes
- a mason jar, or a recycled mayonnaise/peanut butter jar
Or eat them as is. In the recipe box I said to let the jar marinate for 3-5 days. Well, since I’m an impatient person I only waited a day. I didn’t eat all of them though so at least I was able continue pickle the rest of what was left in the jar. Either way, these are good pickled mangoes if you like the salty, sour, and spicy version.