This is the recipe for pickled mangoes that I had whilst at Leilani's house in Mililani, HI. It was the nicest thing I'd tasted. Both sweet and sour at the same time, and quite good.
16 c sliced, young green Chinese or common mangoes
6 c water
4 c raw brown sugar
2 c white vinegar
3/4 c Hawaiian sea salt
2 tbsp red food colouring
Peel mangoes and cut in half through seed. Discard kernel, but leave outer shell attached to fruit. (This gives a crunchy texture to the pickled mangoes that's wonderful, according to Kawaha.)
Cut fruit into bite-size pieces, leaving a little shell on each piece, if possible.
Bring water, sugar, vinegar, salt, and food colouring to a boil. Cook until sugar has dissolved completely. Cool.
Pack fruit firmly into sterilised jars. Pour cooled syrup over, covering fruit completely. Seal jars well and refrigerate upside down. Turn jars over daily for 3 days. Keep refrigerated.
Approximate nutritional analysis per 2-tablespoon serving: 35 calories, no fat, no cholesterol, 650 mg sodium.