In Hawai'i, we eat pickled li hing mangoes chilled as an everyday snack or dessert. But what is li hing you ask? Li hing mui is salty, dried Chinese plum. It has a strong, distinctive flavor (an accustomed taste to some) but the perfect combination of sweet, sour, and salty makes for the ultimate tangy twist. Paired with Mango Hibiscus and saké, let's get the paper umbrellas out for this Pacific Rim cooler.
Pickled Mango Hibiscus Sake Cooler
- ¾ bottle of Shaka Tea Mango Hibiscus
- 1 cup sake (filtered or unfiltered)
- ½ cup lime juice
- dash of pickled mango juice**
- pickled mango (garnish)**
- lime wedge (garnish)
- ice cubes
🥭 Combine Shaka Tea Mango Hibiscus, sake, and lime juice in a glass.
🥭 Add ice cubes, stir completely.
🥭 Top with dash of pickled mango juice
🥭 Garnish with pickled mango and lime wedge
- 8 cups green mango, peeled and sliced
- 8 li hing mui
- 1 tbsp li hing mui powder
- ½ cup rice vinegar
- ½ cup apple cider vinegar
- 2 cups monk fruit sugar
- ¼ cup Hawaiian sea salt
- Cut green mangoes in ½” strips (ripe mangoes cannot be pickled) and place in a large mixing bowl.
- Toss in the li hing mui and li hing powder to coat the mangoes evenly.
- In a saucepan, combine rice vinegar, apple cider vinegar, Hawaiian salt, and monk fruit sugar. Bring to a boil and stir until the salt and mol fruit sugar are dissolved.
- Remove from heat and let cool completely.
- Pour vinegar solution over the mangoes and transfer to glass jars.
- Refrigerate for 24 hours before serving.