Here in Hawai‘i, peak mango season runs from May through September, and soon we’ll be dipping our chopsticks into tubs of crunchy mango that’s been pickling in tangy, sweet, mouth-puckering juice. (Our mouths are already watering.) Surprisingly, HONOLULU Magazine writes: “While we might think pickled mango is a uniquely Hawai‘i treat, it’s not. It is made in Australia, Thailand, Cambodia, Vietnam and no doubt other places where mangoes are thriving.” That hit a sour note. We thought the crack-seed-shop staple we grew up with originated here. However, the article continues to say, “What makes pickled mango special in Hawai‘i is the balance of vinegary tartness with the sweetness of sugar, the red food coloring used by some cooks, and perhaps, a little flavor kick from li hing mui, the five spice, sugar-and-salt-preserved plum.” Agreed. Would we trust a pickled mango without li hing mui? Probably not.