How to Make Pickled Mango
January 12, 2025
Uses for Pickled Mango:
I want to show you how to make pickled mango. The interplay of sweet, sour, spicy, and salty flavors creates a balanced profile that can cut through rich, fatty foods or complement light, fresh dishes. Its texture adds crunch to meals that may lack variety, making pickled mango a standout addition to almost any cuisine.
Pickled mango is a versatile ingredient that can enhance a variety of dishes with its tangy, sweet, and slightly spicy flavors. Here are some ways to use it:
Condiment: Add it to sandwiches, burgers, or wraps for a tangy bite.
Salad Add-In: Chop the pickled mango and toss it into salads for a sweet-and-sour twist.
Topping for Grilled Meats: Pair it with grilled chicken, pork, or fish for a refreshing contrast.
Charcuterie Boards: Include it as part of a spread with cheeses, cured meats, and crackers.
Rice and Grain Bowls: Add sliced pickled mango for a flavor boost in bowls with rice, quinoa, or couscous.
Snack: Enjoy it straight from the jar as a tangy, guilt-free snack.
Texture:
Firm and Crisp: The mango retains a slight firmness due to the pickling process, creating a crisp texture that contrasts nicely with softer dishes like rice or roasted vegetables.
Not Mushy: Using a less ripe mango ensures it holds its structure in the jar, preventing the slices from becoming too soft or slimy.
Smooth yet Chewy: The outer surface is smooth from peeling, while the interior has a satisfying chewiness, making it a great textural component.
Flavor Profile:
Tangy and Bright: The vinegar provides a sharp tanginess that wakes up the palate.
Sweet and Subtle: The honey adds a delicate sweetness that balances the acidity without overpowering the mango’s natural flavors.
Zesty Heat (Optional): If you include red chili peppers, the pickles develop a gentle heat that lingers without being overwhelming.
Gingery Warmth: The ginger slices infuse the brine with a warm, slightly spicy aroma, enhancing the overall complexity.
Fruity and Refreshing: The mango itself contributes a tropical, slightly floral sweetness that remains the star of the show.
Umami Undertone: The salt ties everything together, enhancing the natural flavors and balancing the sweetness and acidity.
Pickled Mango Recipe
Ingredients:
- 1 cup water
- 1/2 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon honey
- 1 large mango (preferably firm, not overly ripe)
- Red chili peppers (optional)
- 4 to 6 slices of peeled ginger
Equipment:
- 1 sterilized jar with a lid
Instructions:
- Prepare the Pickling Liquid:
In a small pot, combine water, vinegar, and salt. Heat the mixture over medium heat, stirring constantly, until the salt fully dissolves.
Turn off the heat and add honey, stirring until dissolved. Set the liquid aside to cool slightly. - Prepare the Mango:
Stand the mango upright and cut off the fleshy sides. Slice the mango into strips and peel them. Use the fruit around the pit as well to avoid waste. - Assemble the Jar:
Place the mango strips into the sterilized jar. Add the ginger slices and chili peppers, if using. Press everything down gently to pack the jar. - Add the Pickling Liquid:
Pour the prepared liquid into the jar, ensuring all the mango is fully submerged. Allow the liquid to cool completely before sealing the jar with the lid. - Refrigerate and Wait:
Refrigerate the jar for about 5 days to allow the flavors to develop. While you can enjoy the pickled mango sooner, 5 days ensures optimal tartness. - Storage:
Keep the pickled mango in the refrigerator for several months, enjoying it as a tangy, sweet, and slightly spicy treat!
Notes:
- Adjust the amount of chili peppers to your heat preference.
- This pickled mango pairs beautifully with grilled meats, sandwiches, or as a tangy snack on its own!