and has enzymes that protect the red blood cells. It has both potassium and magnesium, which help to balance out the salt intake in the body. These humble fruits are one of the most important super fruits that come to us from Southeast Asia and India. One of the many delightful varieties is the small Baby Green Mangoes produced in Taiwan.
Baby Green Mangoes were brought to Taiwan by the Dutch in the early 16th century. They quickly became a favorite and are often processed into snacks which the Taiwanese love. They are also used for juicing, in salads, and soups. Unripe and extremely sour mangoes are desirable, as most households prepare mango pickles which last for more than a year. Ripe mangoes are also highly valued due to their sweet taste. They are eaten after meals or in the evenings. Mangoes are a favorite dessert in Taiwan. Here are two Taiwan favorites for using small green mangoes.
1: Rinse and wipe the mangoes well with a kitchen towel. chop the mangoes and add them in a bowl.
3: Coat the mango chunks evenly with the spices in a bowl and cover with cheese cloth. Leave 3-4 days in the sun. If cloudy you may need 5-6 days.
4: When the mango and the spices are well-integrated, put in a clean jar and fill to one inch above the fruit with mustard oil. If you like your pickles spicy, use room temperature. If you prefer milder pickles, heat the oil and then pour over the mango and spices. The mango pickles will keep for up to a year without refrigeration, however they never last that long.