A simple and effortless recipe to prepare pickled mangoes at home from scratch. You will need only a handful of pantry ingredients with your fresh mangoes.
This recipe is a water-based mango pickle that requires no water-bath canning or special skills.
TL;DR
We have been busy preparing pickles all summer long, and a mango pickle couldn't be missing from the bucket list!
If you remember, lately I have shared a sliced cucumber pickle and an onion pickle.
These pickles are great because they are super beginner-friendly, and you can just prep them whenever you have 10 minutes to spare.
The results are crisp, juicy, tangy mango pickle bites, which you can use as an addition to your meals. We love them with grilled meats and vegetables or with everyday dinner.
Ingredient Notes
- Mango — We used almost ripe mangoes because that's all we got. Try to get slightly unripe green mangoes, because they are a bit sour and the consistency is much more suitable for a pickle. We used similar half-ripe green mangoes in our mango chow.
- Vinegar serves as the essential preservation agent. My recommendation is white wine vinegar, or you can also use apple vinegar that has been filtered out and that is less acidic. We like the taste and look of white wine vinegar better.
- Water — To balance the flavors.
- Salt — Helps preserve and season the pickles.
- Sugar — This sweetens the pickles and goes well with the salt and vinegar flavors. It also helps the mango to last longer.
Process Overview
Step 1
Cut up the mango with the skin on into cubes or same-sized chunks.
Step 2
Place the mango chunks into the jar with the chili pepper, black peppercorn, garlic, sugar, and salt, and pour the vinegar and water over your diced mango.
Step 3
Close the jar tight, make sure that it doesn't leak, and shake it well.
Keep the jar out for 2–3 days at room temperature, then refrigerate and use as needed.
📖 Recipe
10 Minute Pickled Mango Recipe
Ingredients
- 1 Mango Underripe or slightly green is better
- 1-2 Red Chili Peppers whole, optional
- 2 Clove Garlic optional
- ½ Tablespoon Black Peppercorns Whole optional
- 1 Tablespoon Salt
- 1½ Tablespoon Sugar
- 1 Cup Vinegar *see Notes
- 1 Cup Water *see Notes
Instructions
- Have your ingredients measured and ready. You'll also need a clean, sterilized glass jar with a rubber seal gasket (dishwasher or boil in hot water).
- Cut up your mango. Cut along the flat seed to get two large mango halves. Trim the fruit left around the core and dice it same sized-pieces. Cut the mango with the skin on into cubes.1 Mango
- Pack the mango cubes into the clean jar. Add the slit-open chili, the black peppercorn, and the garlic.1-2 Red Chili Peppers, 2 Clove Garlic, ½ Tablespoon Black Peppercorns Whole
- Add the salt and sugar, and pour in the vinegar and water so that the mangoes are submerged.1 Tablespoon Salt, 1½ Tablespoon Sugar, 1 Cup Vinegar, 1 Cup Water
- Close the jar tight and shake it so that the sugar and salt get dissolved.
- Keep the jar out for 2–3 days at room temperature and shake the jar briefly daily at least once.
- After the 2–3 days out, store the jar in your fridge at all times. The flavor will develop further in time, but you can use and enjoy your mangoes in your food already.
Notes
Equipment
- 8" Chef Knife
- 1 Canning Jars with a latch and rubber seal 16 oz/ 1 pint/ 500 ml jar
Nutrition
Tips
1 pint jars = 16 ounce jars = 500 milliliter (½ liter) jars. We use leakproof glass clamp jars with rubber gaskets. If you have the option, get good glass jars and rubbers. The rubbers can be changed. Ikea has cheaper ones too that are solid.
The proportions of vinegar to water are always 1:1. If there's still room in the jar at the end to add more liquids, just add enough water to cover the mangoes.
While the jar is out at room temperature, shake it once a day and keep it out of direct sunlight.
Uses
Serve along with BBQ grilled meats and vegetables or simply with your favorite main course meal.
I have a tendency to enjoy these water-based pickles with Indian foods, such as curries and rice or lentils (masoor dal).
Storing
Always keep your mango pickles chilled in the refrigerator after the first two days out.
In the fridge, the pickles will keep for at least 30 to 45 days. We almost always finish them before that time. They are better when fresh and crunchy.
Avoid double-dipping to increase the shelf life.
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