Green Mango Pickles <br> 青芒果漬物 <br/>

Green (Unripe) mango is usually processed before it is eaten due to it tartness and acerbity.

The most common method that I know of is to have it pickled to make it sweet and sugary to eat.

I made some green mango pickles to satisfy my craving; definitely I will make again because this sweet-sourish snack is refreshing and helps to quench thirst on summer days.

INGREDIENTS

Green mangoes ... 4

Salt ... 1.5 Tbsp

Sugar (or more to your liking sweetness liking) ... 1 Tbsp

Sour plums (optional) ... 1 to 2

INSTRUCTIONS

1. Rinse mango to clean or wash off sap / milk if there is any. And then peel off mango skin.

2. Halve each mango lengthwise and then remove the seed / pit inside.

3. Slice each mango into thick matchsticks.

4. Salt mangoes to drain out water contained in it.

i. Turn over after 15 min so that mangoes get salted homogeneously.

ii. Let it sit over kitchen counter for another 15 min. Total salting time is 30 min.

5. Rinse salted mangoes thoroughly under running water and drain dry.

6. Sprinkle sugar and few cuts of sour plums on mangoes, mix well.

You may use white sugar to retain the fresh green color of mango as raw sugar may turn mangoes to a little of brownish-yellow tinge.

7. Refrigerate at least overnight & green mango pickles are ready to eat. ♪

Knack ♪

Ripe mango seeds are hard and fibrous where green mango seeds are softer.

Smaller size of green mangoes is preferred for making pickles as the seeds are smaller and can be easily cut.

Video

#greenmango #rawmango #pickles #pickledgreenmango #pickledfruits