2 mangos, cut into 1/2-inch thick slices

1 cup rice vinegar

2 cups water, room temperature

1 cup sugar

Method:

1.   In a heatproof bowl, add mango and set to the side.

2.   In a medium size saucepan, add vinegar, water and sugar. Over medium – high heat, whisk until vinegar mixture comes to a simmer. Continue to cook while occasionally whisking until sugar has dissolved, approximately 2 – 4 minutes.  Remove from heat and allow to sit at room temperature until cool, approximately 2 hours.

3.   Pour vinegar mixture over mango and store in the refrigerator until ready to enjoy.

4.   Pickled mangos are best kept in the refrigerator for up to 2 weeks but keep in mind that they will become more “powerful” the longer they sit.

Kitchen Note: Pickling fruit is a fun and tasty way to take ordinary to extraordinary levels.