INGREDIENTS:
- 2 cups cane vinegar
- ½ cup brown sugar
- 1 Tablespoon salt
- 1-inch piece ginger, peeled and julienned
- 4 garlic cloves, chopped
- 2-3 unripe mangoes (about 1½–2 lbs.), peeled, seeded, and julienned
- 2 small carrots, peeled and julienned
- 1 small onion, thinly sliced
- Salt and pepper, to taste
- Red pepper flakes, to taste (optional)
INSTRUCTIONS:
- In a medium saucepan over high heat, combine the vinegar, sugar, salt, ginger, and garlic and bring to a boil. Reduce heat and simmer for 5 minutes, stirring to ensure sugar and salt have dissolved. Remove from heat and allow mixture to come to room temperature.
- Bring a large pot of water to a boil, then drop the julienned mangoes into the pot for 1 minute. Remove mangoes from the boiling water and place them into an ice bath to stop the cooking. Drain the mangoes and place in cheesecloth or paper towels, squeeze to remove any excess water.
- In a large bowl, combine the mangoes, carrots, and onion. Pour the room temperature vinegar mixture over the vegetables and season with salt and pepper and red pepper flakes. Mix well, cover and refrigerate overnight.
Source:Inuyaki
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