Receta: Mango verde en escabeche

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.