When I went to CQ's house to take pictures of her family she gave me some green mangoes to make pickled mango. I think this is only the second time I've ever made pickled mango. I sprinkled 2 tablespoons of Hawaiian salt on the cut up mangoes. You're suppose to let it stand overnight. I let it stand overnight and the next day 'cause I had to go to work. You boil 3 c. water, 2 c. brown sugar, 1 1/2 c. white vinger until sugar is dissolved. This is half of what the recipe calls for 'cause I didn't have that many mangoes. Let it cool. Rinse and drain the mangoes. Put in a jar with li hing mui. If any of you guys from work notice that the package of li hing mui is missing from on top of the microwave, it was me. I stole it. Pour the liquid into the jar and let it set for 2 to 3 days. Today is the 2nd day and I just tasted it. It's good, but I should've cut off more of the peel. It's kinda hard on the outside. I used a potato peeler to cut off the skin 'cause I was afraid I would hurt myself using a knife on the slippery skin. Some of you know what a danger I am in the kitchen. I got the recipe from my sister Didi's first cookbook.
