Peel of 1 lime, removed in wide strips with a paring knife or vegetable peeler
4 ripe but firm mangoes, cut into 8 spears each
In a medium pot, bring vinegar, 1 cup water, honey, mustard seeds, fennel seeds, salt, turmeric, and lime peel to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 1 minute. Pour hot brine over mangoes in a large, heatproof bowl and set aside to let cool to room temperature. Cover and chill until cold, about 4 hours. Serve immediately, or drain and chill until ready to serve.
Per Serving: Serving size: 2 spears, 40 calories (0 from fat), 10mg sodium, 10g carbohydrates, (1 g dietary fiber, 9g sugar), 1g protein.
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