Pickled mangos are a delightful fusion of tropical sweetness and tangy acidity, creating a flavor profile that tantalizes the taste buds with its unique combination of sensations. To understand the allure of pickled mangos, one must first appreciate the inherent complexity of the mango itself.
Mangos, often hailed as the “king of fruits,” are revered for their succulent flesh, vibrant color, and aromatic fragrance. Native to South Asia, these luscious fruits have captivated palates around the globe with their rich, tropical taste that embodies the essence of sunshine and warmth. With their golden hue and velvety texture, mangos evoke images of tropical paradises and exotic landscapes, transporting the mind to distant shores with each juicy bite.
Now, imagine infusing this tropical treasure with the tangy brine of pickling solution, transforming its natural sweetness into a symphony of flavors that dance across the palate. The pickling process imbues the mango slices with a subtle acidity, balancing their inherent sweetness with a tantalizing tartness that awakens the taste buds.
INGREDIENT:
Mango is one of my favorite fruits in the Philippines. You can eat them green or yellow. I love when it’s crunchy yellow. Pickling them while crunchy is the way you go.
methode:
You just need 5 ingredients and very easy. Make sure to clean and sanitize your mason jars. Sliced mango in thick strips. Arrange in the jar. Set aside. In a pan, add water, vinegar, salt and sugar. Let it boil. Then pour it to your mason jar. Let it cool and cover. Store in refrigerator up to 1 month.