Mouthwatering pickled mango starts with peeling and rinsing the fruit and draining it well before slicing. Now that it’s mango season, try this spicy version with Hawaiian chili pepper.

• 3 to 4 cups sliced green mango
• 1 cup red li hing mui crack seed (Chinese preserved plum seed)
• 1 medium Hawaiian chili pepper, crushed
• 1 cup sugar cane vinegar
• 2 tablespoons apple cider vinegar
• 2 tablespoons white vinegar
• 2 cups sugar
• 1/4 cup Hawaiian salt

Place mango slices in glass jar with cover or sealable plastic bag. Add li hing mui and chili pepper.

In nonreactive pot, combine vinegars, sugar and salt; bring to a boil. When sugar and salt are dissolved, remove from heat and cool to lukewarm.

Pour over mangoes. Let stand 15 to 20 minutes, then seal and refrigerate at least two days before serving. Makes 1 quart.

Nutritional information unavailable.

From “A Filipino Kitchen,” by Adam Tabura (Mutual Publishing, $21.95). Find it at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.