The pungent, sweet, and tangy burst of a perfectly pickled green mango is an experience unlike any other. This vibrant condiment, a staple in many Southeast Asian cuisines, offers a refreshing counterpoint to rich dishes and a delightful zing all on its own. From humble beginnings as a simple green fruit, the transformation into a complex, flavorful pickle is a testament to the power of fermentation and the careful balance of ingredients. Grandma Taew's recipe, passed down through generations, is a testament to this tradition, offering a unique blend of spicy, sour, and sweet that's guaranteed to awaken your taste buds.
This recipe isn't just about following instructions; it's about embracing a culinary journey steeped in history and tradition. The process, while simple, requires attention to detail to achieve that perfect balance of flavors and textures. Ready to embark on this culinary adventure and learn the secrets to Grandma Taew’s incredible pickled green mangoes? Let's dive into the step-by-step guide!
Tools Needed
- Gloves
- Bowl
- Pot
- Container with lid
Ingredients
- Green mangoes: 3 kg
- Salt: 150 grams
- Water: 2 liters
- Betel lime: 1 tablespoon (15 grams)
- Sugar: 800 grams
- Water for syrup: 1200 ml
Step-by-Step Instructions
Step 1. Prepare and Soak Mangoes
- Prepare clean water to cover the mangoes. Add 2 tablespoons of salt and stir until dissolved. Soak the mangoes (if ripe, peel them first).
- Peel the mangoes. If any are still young, cut them in half before peeling. Remove seeds and soak in salt water. Wear gloves to avoid mango latex allergy.
- Wash the peeled mangoes with salt water 2-3 times to remove any latex residue.
- Submerge the washed mangoes in the brine. Close the lid and soak for 12 hours or overnight to reduce sourness and increase crispness.
Step 2. Lime Water Treatment
- Mix 1500 ml of water with 1 tablespoon (15 grams) of betel lime. Let it settle until clear.
- After 12 hours, drain the brine, rinse the mangoes once with clean water, and let them drain.
- Submerge the mangoes in lime water for at least 5 hours or overnight, but not too long to prevent unpleasant smell and mushiness.
- Drain the lime water from the mangoes and rinse 2-3 times.
Step 3. Sweeten and Pickle
- Mix 1200 ml of water and 800 grams of sugar. Boil for 3-4 minutes, then cool completely.
- Submerge the mangoes in the cooled syrup, ensuring they are fully covered. Weigh down with a heavy container to keep them submerged.
- Close the container and let it pickle for about 12 hours, or until desired taste is achieved. Store in the refrigerator.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- If you don't like sweet pickled mangoes, you can skip the syrup and just dip them in chili salt.
- Soaking in salt water helps reduce sourness and increase the crispness of the mangoes.
- Lime water helps prevent the mangoes from becoming mushy and maintains their crisp texture.
Nutrition
- Calories: 1900
- Fat: 0.5g
- Carbs: 480g
- Protein: 2g
FAQs
1. How long do the pickled green mangoes last?
Properly stored in the refrigerator, your pickled green mangoes should last for 2-3 weeks. Make sure they're fully submerged in the pickling liquid.
2. Can I use other types of mangoes?
While green mangoes are best for pickling due to their firmness, you can experiment with slightly underripe mangoes of other varieties. They might not be as crisp, though.
3. What if my mangoes are too soft?
Soft mangoes won't pickle as well and may become mushy. Choose firm, unblemished green mangoes for the best results. You can also try reducing the pickling time if they're slightly soft.
Enjoy the satisfying crunch and explosion of flavor that Grandma Taew's pickled green mangoes offer. This recipe is a delightful way to preserve the fresh taste of summer, perfect as a snack or a vibrant addition to your favorite dishes. Now go forth and create your own batch of these addictive, crispy pickles!