The Hearth
Mango-Cucumber Quick Pickle
HTH-006.1
Cool, bright, sweet, sharp, and just a little hot.
A bright, lightly Korean-influenced quick pickle of cucumber, mango, scallion, chile, lime, rice vinegar, and sesame.
Yeild
Servings
7
Prep Time
15
Cook Time
0
Rest Time
45
Ingredients
2 ripe-but-firm mangoes, thin batons or small slices
2 English cucumbers, thinly sliced
4 scallions, thinly sliced
1 serrano or jalapeño, very thinly sliced
Juice of 2 limes
¼ cup rice vinegar
1–2 tsp sugar
½ tsp kosher salt
1 tsp sesame oil, optional
1 tbsp toasted sesame seeds
Small handful cilantro, optional
Methods
1. Whisk together lime juice, rice vinegar, sugar, salt, and sesame oil.
2. Add cucumber, scallion, and chile. Toss and rest about 10 minutes.
3. Fold in the mango gently.
4. Refrigerate 30–60 minutes.
5. Taste and adjust with more lime or salt if needed.
6. Finish with sesame seeds and cilantro just before serving.
Equipment
Mixing bowl; refrigerator
Notes
Use ripe-but-firm mango so the fruit holds its shape.
