Makes 11/2 cups
Prep time 15 minutes
Cooking time less than 5 minutes
2 green mangoes, peeled, sliced into 3- to 5-millimeter strips
1 bird’s eye chili (siling labuyo), sliced in half
zest of one small lime, thickly sliced
1/2 cup thai fish sauce (patis)
1 tablespoon water
1 tablespoon white sugar
Place the sliced green mangoes in a medium, non-reactive bowl.
Combine all remaining ingredients in a small non-reactive saucepan. Bring to a boil.
Give it a quick stir to dissolve sugar.
Pour mixture over green mangoes and toss, making sure mango slices are evenly coated.
Let stand for 10 minutes before serving.
TIP: This will keep in the refrigerator for up to 5 days. However, keep in mind that quick pickling means crisper mangoes, and the longer they stay in the liquid, the softer and more intensely flavored they will get, according to