Pickled mango in sweet fish sauce is a very popular dish because of its delicious and attractive flavor. Today, the section Món khô- mắm from the Vào bếp page of TasteVN will guide you through two recipes for making incredibly delicious pickled mango in sweet fish sauce. Let’s get cooking!
1. Pickled mango in sweet fish sauce with fresh chili
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Pickled mango in sweet fish sauce with fresh chili Serves 5
Young mango 1 kg Chili 3 pieces Kumquat 3 pieces Fish sauce 80 ml Vinegar 2 teaspoons Sugar 150 gr Salt 1 tablespoon
How to choose good green mangoes
- Good green mangoes will have dark green skin, smooth surface, not rough, and no bruises.
- You should choose very young, firm fruits, with fresh green stems and may have sap.
- Avoid choosing soft fruits as these immature fruits can stay for a long time, leading to a bland taste, and soaking them will not be delicious.
Tools needed
Glass jar, knife, pan, cutting board, bowl,…
How to make pickled mango with fish sauce and fresh chili
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Cook the fish sauce and sugar
Add 150g of sugar, 80ml of fish sauce, 2 teaspoons, and 400ml of filtered water into a pot.
Cut the calamondin in half, remove the seeds and squeeze out the juice, finely chop the peel, then add everything to the fish sauce mixture.
Next, boil the fish sauce mixture on high heat. Once the fish sauce is boiling, keep it boiling for another 3 to 5 minutes!
Tip: Remember to boil the fish sauce so that it cooks properly, which helps limit the fermentation of the pickled mango.Then turn off the heat, chop 3 chili peppers and add them to the pot.
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Prepare the mango
After buying the mango, you peel off the skin, wash it thoroughly, then cut it in half to remove the seed. If the fruit is large, you can also cut it into quarters!
Then, you place a pot of water on the stove, when the water boils, add the mango and blanch for about 15 – 20 seconds, then soak it in ice water. After soaking, let the mango drain.
Tip: To prevent the mango from browning and releasing more sap, remember to soak the mango in a bowl of diluted salt water mixed with a bit of vinegar, because young mangoes often have a lot of sap and are very astringent!
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Pickled Mango
Put the mango in a glass jar, then add the fish sauce and sugar mixture to marinate for about 2 to 3 days before it’s ready to use.
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Final Product
The dish has an incredibly appealing flavor. The characteristic aroma of mango combined with the strong taste of fish sauce, chili, and kumquat is very stimulating. The mango pieces are sour and crunchy, with the spiciness of chili accompanied by the rich salty-sweet taste of the fish sauce and sugar. This dish will definitely not disappoint you.
2. Mango pickled in fish sauce with dried chili
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Preparation
1 hour 15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Mango pickled in fish sauce with dried chili Serves 4
Green mango 500 gr Chili 7 pieces Chili powder 1 tablespoon Fish sauce 200 ml Sugar 200 gr Salt 1 tablespoon
How to choose fresh green mangoes
- To make the pickled mango dish delicious, you should choose mangoes with a dark green skin or a little yellow!
- You can also check by pressing on them; you should buy the ones that are still firm because they are fresh, and when processed, you will feel the crunchiness and sweetness of the mango.
- Good green mangoes are those with a round waist that tapers towards the tail.
- You should prioritize choosing mangoes with stems that are still a bit wet, fresh, and sticky with sap, as they will be the crunchiest and most delicious when pickled.
Tools needed
Glass jar, knife, pot, cutting board, bowl,…
How to make pickled mango with sugar and dried chili
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Prepare the mango
Peel the mango, cut it into bite-sized slices, and soak it in diluted salt water for about 1 hour.
Put a pot on the stove and boil 500ml of water; when the water is boiling, turn off the heat and blanch the mango for about 10 – 15 seconds.
Remove the mango and soak it in a bowl of ice water for about 10 minutes. Then, take the mango out and let it drain.
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Cook sweet fish sauce
Place a pot on the stove, add 200ml of water, 200gr of sugar, and cook on high heat until the sugar dissolves.
When the sugar has dissolved and the water is boiling, add 200ml of fish sauce, stir well, and turn off the heat.
Then add 1 tablespoon of chili powder and 7 sliced chilies into the pot and let it cool completely.
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Soak mango
Put the mango in a jar, then pour the sweet fish sauce over it and seal tightly. Soak for about a day before it can be used.
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Final product
The dish of mango soaked in sweet fish sauce with dried chili has a very eye-catching color, and the flavor is wonderfully rich. Biting into a piece of mango, you can feel all the flavors of sour, spicy, salty, and sweet. All of these blend together to create this distinctive snack.
Successful Implementation Tips
- It is advisable to boil fish sauce and let it cool to help preserve mangoes from fermenting into alcohol.
- After blanching, soaking mangoes in ice-cold water will make them crunchier and tastier.
- If you use a glass jar for soaking, you must blanch it with boiling water and let it dry to sterilize the jar, helping to preserve the mangoes longer.
- If using a plastic jar, you just need to wash it thoroughly, let it dry, and remember to choose high-quality plastic jars.
How to Preserve Mangoes in Sweet Fish Sauce
- Mangoes soaked in sweet fish sauce after preparation will have a shelf life of 4 to 6 days if kept in the fridge.
- You should not let utensils like plates, spoons, chopsticks,… come into contact too many times with the mangoes as it will cause the dish to spoil quickly.
I hope with these two recipes for mangoes soaked in sweet fish sauce, you can add them to your list of delicious dishes to treat your family. Wishing you success in making this dish!
