Drooling yet? We’ll keep today’s post short and sweet. Well, and kinda’ tangy, too, along with plenty of “zippity-zip-zap POW”!!! I recently got a couple good sized green mango for a friend of mine. So anyway, with those two still-green mangoes, I decided to make Pickle Mango, this time with a Terry’s twist. Armed with 2 large green mangoes), peeled and sliced into long, skinny and thick bite-sized pieced and marinate then Whack ‘em ‘n Kow Kow…ENJOY!!! Terry’s Pickle Raw Mango Ingredients: o 1 cup rice vinegar o 2 cups water o 2½ cups light brown sugar o 3 tbsp. salt o 2 tbsp. “Sheen Moey Fun” powder (Sweet & Sour Plum Powder) o Red food coloring (optional, yet highly recommended for that drool- inducing appearance) optional o 1 small package Sweet Mui (Shee Mui) see pix no. 2 Method: 1. In a small pot boil 2 cups water, turn off heat, then add the 2½ cups light brown sugar and salt and stir to to dissolve it. Add more water if needed to loosen it up. Remove from heat and add Rice vinegar, “Sheen Moey Fun”, and just a few drops of the red food coloring, to the point where it has a “dramatic” red color to it. For the “Sheen Moey Fun”, pls go by taste. 2. In fact, go by your own taste with EVERYTHING. If you want it more sweet, add more sugar. More acidic, add more vinegar. Use that recipe as a basic guideline and go from there. 3. Once the finished Pickle Mango “juice” is completely stirred and incorporated, let it cool in the fridge (or quickly in the freezer). Place peeled and sliced pickled mango in an appropriate sized jar and tightly pack it in to displace as much volume in the jar as possible, then pour cooled Pickle Mango “sauce” into jar with green mango and fill to top and cover tightly. Let it sit in refrigerator for at least 3 days to fully soak up the pickling “juice”. when ready Whack ‘em :-)
Posted on: Fri, 23 Aug 2013 07:53:24 +0000
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