Pickled Green Mango with Jeow Mak Muang
Summer is here and that means mangoes are in season! Mangoes are native to India and Southeast Asia but they are grown all around the world – from Brazil to Mexico to the United States. This tropical fruit excels in warm climates as they need a lot of sun to grow. I’m pretty fortunate because they are one of my favorite fruits and Florida is one of the largest producer in the United States. There are so many different varieties of mangoes which vary in taste. Usually they are available all year long but green mangoes are harder to come by when they aren’t in season.
Mangoes are delicious on their own but you can do so much more with them than eat it as a fruit. They are such a versatile fruit that can be incorporated into so many dishes. The firm flesh of green mangoes makes them an ideal base for pickling as they can hold up to this preparation. Choose mangoes that have a green outer appearance and feel firm to the touch. It’s fine if the flesh is a bit yellow as long as they’re not ripe. It should be crisp and taste sour. They are super addictive when prepared this way.
In my last post, I said I would share more recipes featuring roasted rice powder. Jeow Mak Muang is a specific dipping sauce for green mangoes which can also be used for any firm, sour fruit. Jeow is a general term used for dipping sauces as there are many different variations. For this dip, you can either pound in chilies with a mortar and pestle to release more of their flavor or slice them into the sauce. Some add in garlic, shrimp paste, padaek, or whole anchovies but I just kept it to the basics. The roasted rice powder helps thicken the sauce which allows it to adhere to the fruit. This sauce taste best when it has been refrigerated which allows the flavors to meld.
- 2 green mangoes (sliced into 1/3 inch thickness)
- 2 cups water
- 1/2 cup rice vinegar
- 2/3 cup sugar
- 2 tbsp fish sauce
- 1 tbsp chili salt
- 3 Thai chilies (optional)
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp roasted rice powder
- 1 tsp Thai ground roasted dried chili
- 1 small shallot (thinly sliced)
- 1 Thai chili (sliced)
- Bring water to a boil, add in sugar and stir to dissolve; turn off heat and wait to cool.
- Add in vinegar, fish sauce, and chili salt to mixture.
- Peel the skin of the mangoes and cut around the seed and into 1/3 inch thickness.
- Place cut up mango into a clean jar; pour cooled mixture over the mangoes making sure it’s enough to cover them.
- Taste mixture and adjust to your liking.
- Place jar in the fridge for about a day.
- After a day, the mangoes are ready to be eaten.
- In a bowl, mix together fish sauce, sugar, and ground dried chilies.
- Add in the roasted rice powder and sliced chilies; mix everything together to incorporate. (You can either serve it right away or let the sauce sit in the fridge for about 15 minutes to allow the flavors to meld.)
- Green mangoes can be found at your local Asian market.
- Chili salt is ground up chilies mixed with salt – regular sea salt can be substituted.
- Adjust spice level according to your tolerance.
- This will last about 5-7 days in the fridge.