How to Make a Good Pickled Mango - Recipe

The mango tree at my MIL house bears lots of fruits recently. This is common small size mango and many people do not eat it because it is very sour. I couldn't resist but to pluck some for making pickled mango.

You can make a good pickled mango using the procedure below!

First wash and cut the mango into bite sizes. I ate some with the homemade rojak sauce that I have in my fridge. Wow wee......very sour but nice.....spicy, sweet with the sauce.......saliva dropping! ha ha ha!

 Pour some salt onto the mango and drinking water to make a brine solution enough to cover them. The salt is for removing the sour taste of the mango. You must use boiled water (cooled down) or else the mango would turn bad. To be save, I put the whole container in the fridge for 2 days.

 After soaking the mango in brine solution for 2 days, pour the water away and add drinking water. Put it back into the fridge for one day to remove the salt. Pour away the water and add drinking water again to wash away the salt. Store in the fridge for another day.
When the mango are no longer salty, pour away the water and add sugar syrup. Leave the container in the fridge for one day before consuming to ensure that all the sugar are absorb by the mango.

The photo below shows the end result of my crunchy pickled mango!