Li Hing Pickle Mango

Drooling yet?

We’ll keep today’s post short and sweet. Well, and kinda’ tangy, too, along with plenty of “zippity-zip-zap POW”!!!

I recently got a couple good sized green Haden-Pirie hybrid mangoes from my coworker’s yard, who noted this season hasn’t yielded much mature fruit on his tree worth harvesting. As you know, summer is mango season in Hawaii nei, which according to a news report, this year is expected to be  “junk” for mangoes (and lychee) due to “unusual weather” conditions. Kinda’ unnerving, actually.

So anyway, with those two still-green mangoes, I decided to make Pickle Mango, this time with a major Li Hing twist.

My recipe for this here absolutlely “supah onolicious, broke da’ mout’ winnahz!” Li Hing Pickled Mango is as followed (an adaptation from Sam Choy). Note this recipe doesn’t have the star anise and Chinese 5-Spice like I’ve used in the past, as the Li Hing powder makes up for that.

Li Hing Pickle Mango

2 or more large green mangoes (whatevah kine you get), peeled and sliced into long, skinny and thick bite-sized pieced
1 cup rice vinegar
2 cups water
2½ cups light brown sugar
3 tbsp. Hawaiian salt
2 tbsp. Li Hing powder (I used Jade brand, which is my favorite)
Red food coloring (optional, yet highly recommended for that drool-inducing appearance)
1 small package Sweet Li Hing Mui (I also used Jade brand, which is my favorite)

In a small pot boil 2 cups water, turn off heat, then add the 2½ cups light brown sugar and salt and stir to to dissolve it. Add more water if needed to loosen it up. Remove from heat and add Rice vinegar, Li Hing Powder, and just a few drops of the red food coloring, to the point where it has a “dramatic” red color to it. For the Li Hing powder, go by taste.

In fact, go by your own taste with EVERYTHING. If you want it more sweet, add more sugar. More acidic, add more vinegar. Use that recipe as a basic guideline and go from there.

Once the finished Li Hing Pickle Mango “juice” is completely stirred and incorporated, let it cool in the fridge (or quickly in the freezer). Place peeled and sliced pickled mango in an appropriate sized jar and tightly pack it in to displace as much volume in the jar as possible, then pour cooled Li Hing Pickle Mango “sauce” into jar with green mango and fill to top and cover tightly. Let it sit in refrigerator for at least 3 days to fully soak up the Li Hing pickling “juice”.

Whack ’em ‘n enjoy.

Related Tasty Island links:
Peter Piper Picked a Peck of Pickled Mango
There’s Pickled, Then There’s Shoyu Mango
Mayo’ Mango Madness
Mango Bruschetta


Li Hing Pickle Mango — 25 Comments

  1. Soos, it is! This is definitely the best pickled mango recipe I’ve used yet. The light brown sugar makes a big difference. Next time, I’d like to try using Agave syrup as the sweetener. “Agave Pickled Mango” sure SOUNDS exotic!

  2. Pomai, wonder if I could turn this pickle li hung mango into chutney for Bar B Q this weekend holiday? Always looking for new kind of recipe for Asian type of Bar B Q. I will use agave syrup for it great for desserts and drinks and pickle things.

  3. Oh goodness! I haven’t had pickled green mango in ages. And with li hing mui nonetheless, my mouth can’t stop watering at the thought. I think I’ll have to order some li hing mui so I can make this. All sorts of not-quite-ripe mango at the stores.

  4. > Drooling yet?

    Why, yes. Right after my mouth puckered.

    Must. Find. Mango. Otherwise, I may have to finally check out some of the crack seed stores downtown–the kind with the glass jars. (I miss Wing Coffee.)

  5. Not only is my mouth is puckering, my salivary glands are throbbing!

    Besides eating them straight out of the jar, do you have any other plans for them?

    Agave Pickled Mango might sound exotic, but agave syrup is pretty mild in flavor (which is sometimes just what you want); for exotic, you might want to give it a try with kurosato!

  6. Can li hing pickle mango be canned for long term storage. My daughter lives on the mainland and she loves the stuff but for obvious reasons I can’t send her refrigerator pickles.

    • I know this is months after you wrote it, but you can can it by replacing the vinegar. Vinegar has to be 5% or higher to can properly. Almost all rice vinegar is 4.2%. I found a coconut vinegar that is 5% , its a Philippines product found in my Hawaii grocery store.

  7. John, that’s an EXCELLENT question. Jade brand sells packaged pickled mango that doesn’t require refrigeration, however of course there’s some preservatives in it. Try Googling canning fruits and what’s the RIGHT WAY to do it. I’m sure whatever the rules are can be applied to pickled mango.

  8. I love mango pickle and also want to know how to make it. So that’s why I had to look up for the recipe. And it look good to. :yes:

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  11. I scaled this recipe up eight times because I had a bushel and a half of Mangoes. I had to use about 3/4 rice vinegar 1/4 white vinegar because the rice vinegar was so expensive, but I saw other recipes that called for white vinegar or a combination of the two so I knew that would work (which it did). A wonderful recipe that was a big hit with neighbors, friends and people I sold to on the roadside in Makaha.

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  15. me i salt the mangos 3lbs cut and peeled mangos 1/4 cup hawaii salt. mix with hand

    and let sit in fridge 24 hours. Rinse good. salting draws out the water from the mangos

    and the mangos keep there crunch. my way is 8c sugar, 2c water, 1T salt, 3/4c vinegar, 1t five spice, 2T li hing powder, and li hing mui. cook in pot cool down and add

    to mangos


  16. This looks like a great way for me to help use up some of my over-flowing mangos from my tree! I only have Golden Brown Sugar.  Can that be used in place of Light Brown Sugar?

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