Pickled Green Mangoes

Summer is a season for mangoes. There are many mangoes in the Philippines and one way of preserving them is by making pickled young green mangoes. Slice green mangoes to finger-like sizes. Prepare the salt solution by mixing rock salt and water enough to cover the mango in a container. Let stand for 2 to 3 days then wash with water and drain. Prepare sugar solution and add to the mango. The mango will be good enough to eat after 3 days. You can refrigerate this mixture for a longer time. The longer the time of preservation, the better it tastes.

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