Preserved Sweet & Sour Mango With Chilli
I’ve had a Ziploc bag of this Preserved Sweet & Sour Mango With Chilli—minus two pieces—in my refrigerator for a week now. And you know what that means. I didn’t like this snack. I found its taste too briny, so much so that I couldn’t concentrate on any other existing flavors like the sweet and sour. I think this is one of those items that’s better in theory than execution. One good thing I have to say about it, though, is that it’s crunchy like a pickle. The end.
Haha, what the? Random. (The crunchy like a pickle part.)
You know, when I eat peaches that come in a jar of syrup, I just put them in a bowl of water and then…puncture them a helluva lot of times! I try to make the intense flavor dissipate into the water a bit.
Lian: Jarred/canned peaches is one of the few things I like in its non-fresh version. (Although I think I traumatized a friend once when I served a bowl of it topped with spray-nozzle whipped cream.) After I ate the two pieces of mango, I considered rinsing a third piece with water to get rid of the briny taste. But then I was afraid that would also tone down the sweet, sour, and spicy flavors. And actually, I didn’t think the mango was worth the effort.
- Cindy