Pickled Mango (Thayet Thee Thoke Style) Recipe

Green mango: Unripe mango, julienned, providing a tart and crisp base for the dish.

Salt: Used to draw out moisture from the mango and enhance flavors.

Chili powder: Adds heat and a vibrant red color to the pickled mango.

Fish sauce: A fermented condiment that adds a deep umami flavor.

Sugar: Balances the tartness and heat with a touch of sweetness.

Garlic: Minced to add a pungent and aromatic element.

Sesame seeds: Toasted to add a nutty flavor and a bit of crunch.

When preparing green mango for this recipe, ensure that you julienne it evenly. This not only helps in achieving a consistent texture but also allows the salt and other seasonings to penetrate the mango more effectively. Additionally, when toasting sesame seeds, use a dry skillet over medium heat and stir constantly to prevent burning. Toasting enhances their nutty flavor, adding a delightful crunch to the dish.

• green mango - Substitute with green papaya: Green papaya has a similar texture and tartness, making it a good alternative for pickling.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, enhancing the overall taste.

• chili powder - Substitute with crushed red pepper flakes: Crushed red pepper flakes provide a similar heat level and can be easily adjusted to taste.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the distinct fishy taste.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can complement the other flavors.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can still provide a similar aromatic quality.

• sesame seeds - Substitute with sunflower seeds: Sunflower seeds can provide a similar crunch and nutty flavor when toasted.

• To store your pickled mango, transfer it to an airtight container. This will help maintain its crisp texture and vibrant flavors.
• Place the container in the refrigerator. The pickled mango can be stored for up to a week, allowing you to enjoy its tangy goodness over several days.
• If you wish to freeze the pickled mango, ensure it is in a freezer-safe container. This will prevent freezer burn and keep the mango fresh.
• Label the container with the date of preparation. This helps you keep track of its freshness and ensures you consume it within a safe timeframe.
• When ready to use, thaw the pickled mango in the refrigerator overnight. This gradual thawing process helps retain its texture and flavor.
• Once thawed, give the pickled mango a good stir to redistribute the flavors that may have settled during freezing.
• Avoid refreezing the pickled mango once it has been thawed. This can compromise its texture and taste, making it less enjoyable.
• For an added burst of flavor, consider adding a fresh sprinkle of toasted sesame seeds or a dash of chili powder just before serving. This will enhance the overall taste and presentation.

• For a quick and easy method, place the pickled mango in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for about 30 seconds to 1 minute. Check the temperature and stir halfway through to ensure even heating.

• If you prefer a more traditional approach, use a stovetop. Place the pickled mango in a small saucepan over low heat. Stir occasionally to prevent sticking and to ensure even heating. Heat for about 3-5 minutes or until warmed through.

• For those who enjoy a bit of a smoky flavor, consider using a grill. Wrap the pickled mango in aluminum foil and place it on a preheated grill over low heat. Grill for about 2-3 minutes on each side, checking frequently to avoid burning.

• Another method is to use a steamer. Place the pickled mango in a heatproof dish and set it in a steamer basket over boiling water. Cover and steam for about 3-5 minutes or until heated through.

• If you have an air fryer, you can also use it to reheat the pickled mango. Place the mango in an air fryer-safe dish and heat at 300°F (150°C) for about 2-3 minutes, shaking the basket halfway through to ensure even heating.

• For a gentle and even reheating, use a water bath. Place the pickled mango in a sealed plastic bag and submerge it in a pot of hot water (not boiling) for about 5-7 minutes. This method helps retain the texture and flavor of the mango.

• Mixing bowl: Use this to combine and mix the ingredients thoroughly.

• Knife: Essential for julienning the green mango into thin strips.

• Cutting board: Provides a stable surface for cutting the mango.

• Measuring spoons: Ensures accurate measurement of salt, chili powder, fish sauce, and sugar.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Colander: Useful for rinsing the salted mango under cold water and draining it well.

• Spoon: Helps in mixing the ingredients together evenly.

• Toaster or skillet: Needed for toasting the sesame seeds to bring out their flavor.

• Storage container: Ideal for storing the pickled mango in the fridge if not serving immediately.

Prep ingredients in advance: Julienne the green mango and mince the garlic ahead of time to streamline the process.

Use a mandoline: A mandoline slicer can quickly and uniformly julienne the green mango, saving you time and effort.

Batch toast sesame seeds: Toast a larger batch of sesame seeds and store them for future use to cut down on prep time.

Mix in a large bowl: Use a large mixing bowl to combine all ingredients easily and avoid spills.

Chill before serving: Prepare the pickled mango ahead and let it chill in the fridge to enhance the flavors.