Pickled Green Mangoes

Posted: November 10, 2008 in Things To Do
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This is another of mum’s recipe. A very simple method for making green mango pickle. Mum makes this when the green mangoes are in abundance. 3 weeks ago the mangoes were going for RM2 per kg. Which was reasonably cheap.

You will need : mango, salt, sugar, container

1. Mangoes – those young greenish type ( in Kelantan we call them pau ek-nge ( pau = mango , ek-nge = ringan = light) , you can either leave the skin intact or skinned them, halves the pau and remove the seeds. Rinse.

ek-nge

2. Soak the mangoes in salt water ( dissolve rock salt in water), soak overnight – the mango will still retain some of the sourness and is crunchy , but if you prefer  the pickle less sour and softer , soak for  2 days.

mango-in-pot

3.Rinse the mangoes to remove the salt water, squeeze the mangoes to remove  excess water  and soak the mangoes in sugar syrup ( dissolve sugar in water, if you want the mangoes to be less sour, use higher concentration of syrup) .Soak for 24 hours ( and if you want the sweeter version, you can continue to soak the mangoes in the syrup until somebody discovers them and finishes them.) Serve or store in containers.

pickled

 NB: we like the pickle cold, so mum always keeps them  in the fridge

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