Pickled Mangoes with Sweet and Sour Dipping
Ingredient
| Hale’s Blue Boy Concentrated Pineapple Flavored Syrup | 1 | bottle |
| Mangoes, raw, bite sized cut | 500 | g |
| Limestone Water | 1,000 | g |
| Ingredients (for sweet and sour dipping) | ||
| Hale’s Blue Boy Concentrated Pineapple Flavored Syrup | 300 | g |
| Grated Coconut, toasted | 50 | g |
| Sun-dried shrimp, ground | 50 | g |
| Shallots, finely sliced | 25 | g |
| Bird’s Eye Chili, sliced | 10 | pcs |
| Fish Sauce | 1 | tbsp |
| Pickled Mangoes (from above recipe) | ||
Method
1.Immerse raw mangoes in limestone water for 6 hours. Drain.2.Add Hale’s Blue Boy Concentrated Pineapple Flavored Syrup in saucepan. Add raw mangoes and simmer till completely soaked and cooked. Remove from heat and leave to cool overnight in a jar.
3. Strain mangoes and reheat syrup till boiled again. Leave to cool and pour back in a jar with mangoes. Store airtight overnight. Repeat the same process for 4-5 days before consumption.
Method (for making sweet and sour dipping)
1. Mix Hale’s Blue Boy Concentrated Pineapple Flavored Syrup and fish sauce. Bring to boil and remove from heat. Add grated coconut and half of ground sun-dried shrimps. Mix.
Product details
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