1. Peel the unripened mangoes and discard the skin.
2. Using a mandoline, shave the mangoes the whole length of the fruit in to 1/16”-long ribbons.
3. In a nonreactive saucepot, whisk together the vinegar, water, salt and sugar. Bring to a boil and remove from the flame.
4. Allow the mixture to cool slightly. Transfer the mangoes to a nonreactive container.
5. Allow the mangoes to marinate overnight before use.
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