Green mango pickles

Green mango pickles

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Peel 500 g green mangoes (being careful if your skin is sensitive to sap) and cut into small rectangles. Place in a bowl and rub 200 g crystallised sugar and 2 teaspoons salt through the mango. Cover the bowl and refrigerate overnight. Stir and store in a sterilised container. These are ready to eat on the second day but will keep for 2–4 weeks. Eat as a snack or use in recipes.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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