ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Culinary Arts & Cooking Techniques

Li Hing Mui Pickled Mango Recipe

Updated on December 25, 2012

A simple Li Hing Mui Pickled Mango Recipe

A good tasting Hawaiian treat.

Hawaii is a group of islands located in the North Pacific that be came a state in 1959. The Hawaiian people have their own language, an indigenous language and their own culture, of course. Hawaiians are considered Polynesian, since they are members of indigenous people that live on a major division of the Pacific islands east of the 180th meridian, including Hawaii, Samoa, Tonga, the Society Islands, and the Marquesas Islands.

Even though I have only visited Hawaii a couple of times, for brief stays, After having lived in Asia for four years, Hawaii was a fun place to visit, sort of reminding me of Asia. As a matter of fact, many of my Japanese friends love Hawaii, some going on vacation there frequently, and others even have made Hawaii their home. This pickled mango recipe kind of reminds me of an Asian treat, as I mentioned earlier.

Pickled mango is a Hawaiian treat that native Hawaiians love to eat. In Hawaii there is a "correct" season for harvesting mangoes for pickling purposes, and locals enjoy, both, the harvest and the pickling activities.

I apologize for not having picture of mangoes to share with you, but I do not, personally, farm mangoes, and I do not have friends who grow them, so that they could share pictures with me.

We can, however, find wonderful pictures on the Internet, or elsewhere, that we can study.


1. Obtain green mangoes, enough to fill a gallon container, and slice them up (the same way that you would slice up fresh peaches).

2. Obtain 2 cups of raw sugar (I would use cane sugar instead of beet sugar).

3. One cup of quality rice vinegar.

4. Most Hawaiian's would use 4 teaspoons of Hawaiian rock salt, however, I usually choose Himalayan Pink Salt, 4 teaspoons).

5. One quarter to one half pound (15 to 25 pieces) seedless li hing mui.

6. One quarter teaspoon red food coloring (use an organic source if you can locate one).

Next, the steps for preparation.

1. Get the mangoes ready, first, by:

2. Using a vegetable peeler to peel off the skins.

3. Now let it all cool down to about room temperature.

4. You can now add the li hing mui to the sauce mixture.

5. Stir your mixture all together, good, then "add this mixture" to the mango slices.

6. Use an airtight container (or more than one container) to store your finished product in.

You have done a wonderful job, at this point, having gathered you required food items, and having followed my directions without having used quality pictures to guide you along, by sight.

Have a wonderful day.


Dr. Haddox


    0 of 8192 characters used
    Post Comment

    • profile image

      Marie 2 years ago

      Jim - I have told friends that this was the pefrect day. Your shots back that up and more. They are timeless and priceless memories for our little girl and our new son. Thank you Andria.

    • profile image

      Natasya 2 years ago

      - I *think* this is my favorite weddnig of yours yet! This looks like a GREAT time and your photos carry such life and joy and love! And the one of them sharing their first dance (i'm assuming ) just lovely

    • Dr. Haddox profile image

      Dr Freddie Haddox 2 years ago from a Franklin, Tennessee native, who travels globally.

      Hello Michael. I am happy that you enjoy my site and like the pics. Thank you for your encouragement. Have a wonderful Holiday Season. Regards, Dr. Haddox

    • profile image

      Michael 2 years ago

      - Hi Andi- I didn't realize these were on your site until yestreday (1-18-12). Great pics as always- but I just wanted to thank you for your kind words and let you know we love you very much and we're very proud of you and the wonderful person you are!