1 gallon sliced green mangoes 2 cups raw sugar 1 cup rice vinegar
4 Tbsp Hawaiian rock salt 1/4 - 1/2 lb seedless li hing mui (15-25 or more) 1/4 tsp red food coloring (optional)
Peel green mango with a vegetable peeler. Slice into thin strips and discard the seed. Set aside. Bring sugar, vinegar and salt to a boil. Continue boiling until sugar dissolves. Cool. Stir in li hing mui slices and pour over mango slices. Store in airtight container.
Mangoes should be very small - 3 to 4 inches in diameter. At this point you may cut through the seed. Common mangoes will give the best results. Regular vinegar will give it a more sour flavor. Most people prefer the rice vinegar.