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Pickled Mango

Joan Wilhelm Raymond, KS ’53

Oldies but Goodies, Vol I. Kamehameha Schools Alumni Association, Nā Pua Mae‘ole o Kamehameha Chapter. 1983.


4 cups green mangoes
2 tbsp. Hawaiian salt
6 cups water
4 cups brown sugar, packed
3 cups vinegar
½ cup salt
2 tbsp. red food coloring


Peel mangoes and slice into ½ inch strips. 
Sprinkle with salt and let stand overnight. 
Rinse and drain. 
Combine syrup ingredients and bring to a boil. Cool. 
Place mango slices in jars and pour syrup over. 
Let stand 2–3 days before serving.

About Mango

Manakō, or mango (Mangifera indica), is a large, common fruit tree from India. Long, narrow leaves form a dense top, and large ovoid, juicy fruits develop usually between March and October. (Hawaiian Dictionary, 236).