4
PREP TIME
20 min
TOTAL TIME
20 min
Makes
2 cups
Photo, Ashley Capp. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.
In the Philippines, this dish is usually made with grated green papaya. We've decided to go with mango, as it is a little easier to find.
1. Combine vinegar with sugar, ginger juice, salt and cayenne in a small saucepan over medium-high. Cook, stirring often, until sugar is dissolved, about 1 min. Let cool slightly.
2. Pack a 2-cup jar with mango, shallot, pepper, garlic and car- rot. Pour vinegar mixture into jar. Top with enough water to completely submerge mango and veggies. Let cool to room temperature, then cover with lid and refrigerate at least 1 day before serving. It will keep well up to 5 days.
Kitchen Tip:
To make ginger juice, grate 1 1⁄2 tbsp ginger, then squeeze out juice over a fine-mesh sieve.
Did you know?
You can also swap out mango for grated green papaya.
