Directions

To Make Pickled Mango

1. In a small saucepan, bring water to a boil. Add in sugar, stir to dissolve, then remove from heat and allow to cool completely.
2. Once completely cooled, add rice wine vinegar, fish sauce and salt, and stir through. Adjust taste to your preference.
3. Place green mango slices into a sterilised jar, then pour cooled pickling liquid to cover mango.
4. Place jar in the fridge for at least 24 hours.

To Make Dipping Sauce

1. In a small bowl, add fish sauce and sugar. Stir to dissolve sugar.
2. Add in dried chilli flakes, roasted rice powder, shallots and sliced chillies, and stir through.
3. Set aside for 15 mins.
4. To serve, remove green mango from pickling liquid and serve with dipping sauce.