Pickled Mango.(Mamuang Dong.)
Ingredients.
4 or 5, peeled and pitted, sour mangoes.
300 ml / 1/2 a pint of rice wine.
300 ml / 1/2 a pint of rice vinegar.
400 ml / 13 floz of water.
1 tablespoon of salt.
1 tablespoon of sugar.
Method.
1. Put the rice wine, rice vinegar and water in a large pan and bring to simmering point.
2. Add the mangoes, salt and sugar.
3. Turn off the heat and when cooled put the mangoes into suitable sterilized jars and top up with the vinegar water. Make sure the jars have vinegar proof lids.
Leave to mature for a month or two. Then use as required.
