One 2-pound green or underripe mango, pit removed, peeled and sliced thinly into sticks
1/4 cup soy sauce
1/4 sugar

Combine all the ingredients in a nonreactive glass or plastic bowl and stir to incorporate. Cover and let stand at room temperature overnight, then refrigerate for 3 to 4 days before eating.

From Lucy Norris's Pickled, Stewart, Tabori & Chang, 2003.