Instructions
- In a sauce pan place water, vinegar, salt, and sugar in the pan and stir to dissolve the salt and sugar. Add in the cumin and chili powder and bring mixture to a lite simmer. Do not boil.
- On a cutting board dice the mango and onions and place them into the jars
- Once the mixture is hot pour over the mango and onion mixture and let rest at room temperature. Once the mixture is set, cover with lid.
- Pickled mango will be ready within 2 hours and up to 2 weeks.
Categories: Appetizers
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