Hawaiian Style Pickled Mango

Jillian Bermejo-Barrera


Pickled Mango is an all time Hawaiian favorite! We look forward to this ice cold, sweet and tangy treat each and every summer. This recipe has been passed down from generation to generation longer than anyone can trace back and has never been changed because it is perfect! I hope you enjoy, I know we all do!


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As many people as you choose to share it with ;)
45 Min
30 Min
Stove Top


How to Make Hawaiian Style Pickled Mango


  1. Peel mango and slice into thick strips, approx. 1/4-1/2 inch. Place peeled and sliced mango in a 1 gallon container with lid and tightly pack it in to displace as much volume in the jar as possible.
    ***Be very careful when removing mango from the very hard pit in the center. (Discard the pit, it is not edible)
  2. In a stockpot, mix together the sugar, water, Japanese vinegar and salt. Bring to a boil over medium-high heat. Continue to boil until you achieve a syrup consistency.
  3. Cool the syrup.
    (optional) Add the red food coloring, a few drops at a time until your syrup is a nice red color.
    Pour syrup into container with mango slices, place in the refrigerator for a minimum on 3 days before consuming this delicious treat.

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