Pickled Mango
I love mangos, they are loaded with vitamin A, K, and C. Did you know that pickling your mangos makes for a great snack? Well it is incredibly easy and I’m going to use these pickled mangos to make some tacos for lunch. But you can use them on top of a bowl, a salad, or even as a fish replacement on sushi! If you like this recipe be sure to check out this one too! and this one!
Pickled Mango Tacos
I’m making tofu tacos so, the first thing I need to do is throw some drained firm tofu into a bowl and crumble it up. I season it with about a tablespoon of tomato paste, a tablespoon of soy sauce, a pinch of salt, and give it a mix. Next I toss this onto a parchment paper lined baking sheet then into a 350ºf preheated oven, for around twenty minutes. Now for our mangos, I like to slice mine down the sides, around the seeds, into two halves. Once I have my two halves I cut them into halves again, then into spears.
Pickling Broth
Next for our pickling broth we are going to get a saucepan on the stove and add one cup of water to a quarter cup of white vinegar and a quarter cup of apple cider vinegar. You can use any combination of vinegar here. Now to the saucepan we add two tablespoons of salt, two teaspoons of sugar, bring that to a boil then turn off the heat. Time to put our spears into some mason jars, I do two separate jars so I can have plain ones and flavored ones.
So in one jar with the spears I add some crushed red pepper flakes. Now we just need to pour over the brine! The mango spears are going to sit for about two hours. I let my tofu dry out in the hot oven so it came out crispy. So then I add the tofu to a bowl along with a touch of olive oil, some chili powder, onion powder, cayenne pepper, garlic powder, cumin, Mexican oregano, and a pinch of water. Now I mix that all together then get a pan hot on the stove with a bit of olive oil.
Taste Test
I chop up a quarter of an onion finely, add that to the pan and let it cook for a moment. Then add the tofu and let them cook together. Time to build our tacos! I add the tofu meat to a tortilla, squeeze some lime juice, add some avocado, and the pickled mangos! The crushed pepper mangos on their own are great! It’s sweet and salty, there’s a little kick. The plain ones are really great too. And these tacos are so flavorful, and the mango adds an awesome extra element. You should give this recipe a try! Watch the full video here!
Pickle Your Mangos, You’ll Thank You!
Ingredients
- 1 mango
- 1 block firm tofu
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 2 tbsp salt
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 2 tsp sugar
- crushed red pepper flakes
- 2 tbsp olive oil
- chili powder
- onion powder
- garlic powder
- cumin
- cayenne pepper
- Mexican oregano
- 1/4 onion
- squeeze lime juice
Instructions
- Add drained tofu to a bowl and crumble it up then add tomato paste, soy sauce, salt and mix.
- Add to a parchment paper lined baking sheet then into a 350ºf preheated oven, for 20 minutes.
- I cut the mango down the sides, then around the seed, and into halves. Then into halves again, then into wedges or spears.
- Put a saucepan on the stove and add water, white vinegar, apple cider vinegar, salt, and sugar. Bring that to a boil then turn off the heat.
- I add my mango spears to two different mason jars. In one jar I add crushed red pepper flakes then pour the pickling broth into both jars. Let these sit for about 2 hours.
- Once the tofu is done add it to a bowl with olive oil, chili powder, onion powder, cayenne pepper, garlic powder, cumin, Mexican oregano, and water. Mix that all together.
- Get a pan hot on the stove with some olive oil then add in finely chopped onion and let it cook for a moment. Then add in tofu and let them cook together.
- Add tofu meat to tortilla along with avocado, squeeze of lime juice, and the pickled mangos! Enjoy!