With this recipe, you can turn a firm green mango into something special. Sweet, sour, spicy, and savory come together in a refreshing side dish that pairs perfectly with barbecue, rice, or simply as a snack.

Ingredients

1 mango, preferably as green as possible
60 grams sugar
60 milliliters natural vinegar
2 tablespoons Phans (plant-based) fish sauce
1/2 red chili pepper, cut into thin rings

also needed
A 500/600 milliliter glass jar

Cut 1 firm green mango into thin slices. Sprinkle the mango with a little salt and let it sit for 15–20 minutes. Then rinse thoroughly under cold water and pat dry.

Bring 60 milliliters of water and sugar to a boil and stir until the sugar is dissolved. Let it cool and add the natural vinegar and fish sauce.

Pour the mixture over the mango in a clean jar and add the sliced red chili pepper. Let it marinate for a few hours (or overnight) in the refrigerator. You can store the pickled mango for 1 to 2 weeks.