Li Hing Pickled Mango

• 4 small Green Mangoes
• 2 1/2 cup Water
• 2 1/2 cup Vinegar Seasoning (Aloha Brand) "Sushi No Tomo"
• 1/2 cup Lemon Juice
• 2 1/2 cup Brown Sugar
• 3 tbsp Hawaiian Rock Salt
• 3 tbsp Li Hing Powder
• 1 Red Food Coloring (Optional)
• 1 small package Red Li Hing Mui Seed.

1. Boil water.
2. Once boiling, remove from heat.
3. Then add sugar and salt.
4. Stir until dissolved.
5. (Add more water, if needed)
6. Reduce heat.
7. Add Vinegar seasoning, lemon juice, and Li Hing powder.
8. Stir for a few minutes.
9. (Optional) Add food color until pickling juice is dramatically red.
10. Cool pickling juice in refrigerator or quick-cool in freezer.
11. (DO NOT FREEZE)
12. Peel and cut green mango into small bite-sized spears.
13. (Add 6-8 Seeds before or after each layer of mango is cut).
14. Pour cooled pickling juice into jar or container.
15. Let mangoes and seeds soak for at least 3 days in refrigerator.
16. Enjoy!

green mangoes, water, vinegar, lemon juice, brown sugar, hawaiian, red, red

Taken from cookpad.com/us/recipes/334563-li-hing-pickled-mango (may not work)