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2 or more large green mangoes, peeled and sliced into long, skinny and thick bite-sized pieced
1 cup rice vinegar
2 cups water
2½ cups light brown sugar
3 tbsp. Hawaiian salt
2 tbsp. Li Hing powder
Red food coloring

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, Li Hing Powder, and just a few drops of the red food coloring, to the point where it has a dramatic red color to it. For the Li Hing powder, go by taste.

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. Once the finished Li Hing 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 Li Hing Pickle Mango "sauce" into jar with green mangoes. Enjoy!

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