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This is a childhood favorite snack during mango season in Hawaii.  Every family had their own take and always fun to share and compare flavors.  I looked forward to seeing the glass jars of the tart, vinegary, spicy mangos that most families repurposed before it was cool thing to recycle.  I don't have the Li Hing Mui Seed on hand and use more powder.  While the pickling liquid is cooking, I sprinkle the Li Hing Mui powder on the gummy bears as a snack.

Texans drink pickle juice in hot weather to prevent cramps, wonder if this shoyu rice wine vinegar-based pickle juice will have the same effect.

Ingredients

• 4 Cups green mango, peeled and sliced, about 3 mangos 
• 3 T Li Hing Mui Powder 
• 1/4 C rice wine vinegar 
• 1/4 C apple cider vinegar
• 1 C monk fruit
• 2 t sea salt
• 1 - 2 T shoyu  
• 1 -2 T black pepper

Directions

1. Add mango slices to bowl & toss with Li Hing Mui Powder, set aside.
2. Add rice wine vinegar, apple cider vinegar, monk fruit and sea salt to saucepan to a boil. Stirring until monk fruit and salt dissolve.
3. Cool 5 minutes.
4. Pour the liquid over the mango bowl. Cool and transfer to jars and refrigerate before enjoying.