Slices of sour-sweet mangoes served in homemade kimchi make for a tastebud-tingling, tangy, and spicy side dish.
In a bowl combine mango, scallions, fish sauce, gochugaru, ginger, garlic, and cayenne. Stir until ingredients are evenly distributed. Transfer to a resealable bag and close bag. Leave out at room temperature and away from sunlight for 3 days.After fermentation, transfer mango kimchi to a clean container, cover, and refrigerate until needed.