Pickled Mango Recipe

Name: Pickled Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 cups green mangoes, peeled, depitted, and cut into spears (note you'll want unripe ones, not immature ones, which will be too acidic); 1 pint vinegar (i use apple cider vinegar for something more piquant, rice wine vinegar when i want it mellow); 1 - 1 1/2 cup sugar (white or brown, your choice); 1/4 cup kosher salt (you can omit the salt if you want, and use less sugar); water; optional spices to taste; fresh chili pepper (i use green arbol or serranos) (optional); 1 slice fresh ginger (optional); whole star anise (optional); fennel seed (optional); cinnamon stick (optional); cracked peppercorn (optional)

Servings: persons

4 cups green mangoes, peeled, depitted, and cut into spears (note you'll want unripe ones, not immature ones, which will be too acidic)
1 pint vinegar (i use apple cider vinegar for something more piquant, rice wine vinegar when i want it mellow)
1 - 1 1/2 cup sugar (white or brown, your choice)
1/4 cup kosher salt (you can omit the salt if you want, and use less sugar)
water
optional spices to taste
fresh chili pepper (i use green arbol or serranos) (optional)
1 slice fresh ginger (optional)
whole star anise (optional)
fennel seed (optional)
cinnamon stick (optional)
cracked peppercorn (optional)

1
Pack mangoes into clean, widemouth jars.
2
Tuck a couple of chili peppers in with the mangoes.
3
Set aside.
4
Mix vinegar, sugar, salt and any spices you'd like to use in a saucepan; bring to a boil.
5
Stir constantly, until all the sugar and salt has dissolved, and the mixture becomes a bit syrupy.
6
Pour evenly over mangoes (if they are divided between jars, put equal amounts of syrup in each jar).
7
Fill the jars with enough water to just cover the mangoes.
8
Seal tightly, shake to mix, then refrigerate for several days, turning bottles intermittently.
9
Three days seems to be fine, but can take up to a week.
10
Keeps for an indeterminate length of time.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups green mangoes, peeled, depitted, and cut into spears (note you'll want unripe ones, not immature ones, which will be too acidic), 1 pint vinegar (i use apple cider vinegar for something more piquant, rice wine vinegar when i want it mellow), 1 - 1 1/2 cup sugar (white or brown, your choice), 1/4 cup kosher salt (you can omit the salt if you want, and use less sugar), and more.

Yes, Pickled Mango falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Mango

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