Gosh, it’s been AGES since I had Shoyu Mango, a snack I used to love as a kid. Just saying the name, let alone looking at it makes my mouth water. The way I remember making this “back in the day” was just shoyu and vinegar, using semi-ripe mangoes. I’ve also seen this robust/salty/sour “sauce” used in the same fashion with tangerine wedges and, believe it or not, Vienna Sausage straight out of the can. Whoah!
Of course things are different now as an adult – especially eating habits – making shoyu or even pickled mango, today, something I really have to be in the mood for.
The Shibata Mango tree at mom’s place is a late-bloomer this year, with matured, fully-grown fruit only now reaching their harvesting stage.
While I much prefer a sweet Hayden or Pirie for eating plain at fully-ripe stage, Shibata mangoes are perfect for pickled mango when still green due to their larger size, tangy flavor and fibrous flesh.
(green) Full-grown Shibata Mangoes
Notice there’s a few Shibata here that outsize the 4-3/4″ diameter Kikaida DVD next to it. There’s been some come off that same tree in the past that measured closer to 7″, which perhaps a Godzilla DVD would best be suited for THAT size comparison. lol
Also notice a distinct one-sided curved shape the Shibata have.
Here’s what one of those larger ones looks like in cross-cut view…
(green) Shibata mango, cross-cut view
This Shoyu Mango dish was actually a spin-off project to pickled mango that I had been preparing the other day, using a batch of Shibata I recently harvested. While peeling and slicing them, I noticed a couple fruits were at the perfect semi-ripe stage, so those were separated and used for the Shoyu Mango…
Those darker yellow slices are pefect for Shoyu Mango, so I separated those into another bowl
Since I had all the ingredients and cooking utensils out and ready to go, I figured go for it. As mentioned earlier, the recipe I remember from the “old school” was simply shoyu and vinegar. But that was then and this is now.
Based on measuring carefully, and taste-testing to my current personal preference, this is what I came up with on the Shoyu Mango dish I’m presenting here today…
1 or 2 Semi-ripe (more ripe than green) Mango (Shibata shown), sliced in bite size strips
1/2 cup Rice Vinegar
1 cup Shoyu (I used Aloha brand)
1/2 cup granulated white sugar
Heat vinegar, shoyu and sugar in pot to dissolve sugar and combine flavors, then let cool. Pour in a serving bowl with the sliced mango and serve.
The reason I added sugar was to counter the tartness of the Shibata, which helped it quite a bit. Of course, that’s just my taste buds. If you you like it more salty, acidic or sweet, adjust the ratio accordingly. Some folks also add black pepper and/or Hawaiian chili pepper, and God knows what else, but I think simple is best.
How did it taste? Pretty much how I remember it as a kid. Sweet, sour, salty and bold. Very bold. That’s why I say you have to be in the mood for it. To be honest, it kinda’ hit me like a brick wall. It’s good, don’t get me wrong, but I just wasn’t ready for the kick this thing’s got!
If you have childhood memories of Shoyu Mango or a your own recipe you’d like to share, buss ’em out cuz!
In a post coming soon, its big brother (or big sister, however you wanna’ look at it), Pickled Mango!
A jar of Pickled Mango just made, that still needs to soak for a few days