Pickled mango, a staple in Southeast Asian cuisine, is a tantalizing explosion of sweet, sour, and spicy flavors. This vibrant condiment, often enjoyed with rice, fish, or meat dishes, can also elevate your everyday snacks and charcuterie boards. Today, we’ll unlock the secrets to making your own jar of sunshine – a simple process that yields incredibly delicious results.
Why You Should Try Pickling Mangoes
Beyond its ability to add a zesty kick to any meal, pickled mango boasts several benefits:
- Preserves bounty: Pickling allows you to enjoy mangoes even when they’re not in season.
- Easy to make: With just a handful of ingredients and some patience, you can create magic in your own kitchen.
- Customizable flavor: Adjust the spice level and sweetness to perfectly match your palate.
- Probiotic powerhouse: Like other fermented foods, pickled mango offers gut-friendly probiotics for improved digestion.
Ingredients You’ll Need:
- 2 large firm, unripe mangoes (about 2 pounds), peeled and cut into 1/2-inch thick slices
- 1 cup white vinegar
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons salt
- 4 cloves garlic, peeled and lightly crushed
- 1 teaspoon red pepper flakes (adjust to your spice preference)
- 1/2 teaspoon mustard seeds
Optional additions for flavor variations:
- 1-inch piece of ginger, thinly sliced
- 1/2 teaspoon turmeric powder
- A few sprigs of fresh cilantro
Tools of the Trade:
- Large mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Large sterilized jar with a lid
Step-by-Step Pickling Guide:
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Prepare the Mangoes: Peel and slice the mangoes, discarding the seed. If you prefer a different texture, you can also dice the mangoes into smaller pieces.
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Create the Brine: In a saucepan, combine vinegar, sugar, water, salt, garlic, red pepper flakes, and mustard seeds. Bring the mixture to a boil over medium heat, stirring constantly until the sugar and salt dissolve completely.
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Pack the Jar: Tightly pack the sliced mangoes into your sterilized jar, leaving about an inch of space at the top.
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Pour the Brine: Carefully pour the hot brine over the mangoes, ensuring they are fully submerged. Leave about 1/2 inch of space at the top of the jar.
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Seal and Store: Seal the jar tightly with the lid and let it cool completely at room temperature.
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Fermentation Time: Once cooled, store the jar in the refrigerator for at least 3 days before enjoying. The flavor will continue to develop over time, with a peak at around 2 weeks.
A jar of vibrant pickled mango slices
Tips for Perfect Pickled Mango:
- Choosing your mangoes: Select firm, unripe mangoes for the best texture. Ripe mangoes tend to get mushy when pickled.
- Spice level: Adjust the red pepper flakes according to your preferred heat level. Remember, a little goes a long way!
- Sterilization is key: Always sterilize your jars and lids to prevent bacterial growth and ensure the longevity of your pickled mango.
- Experiment with flavors: Don’t be afraid to get creative! Try adding ginger, turmeric, or other spices to personalize your pickle.
Serving Suggestions:
- Traditional Delight: Serve your pickled mango as a condiment with rice, curries, and grilled meats.
- Snack Time: Enjoy it straight from the jar for a tangy treat.
- Salad Sensation: Dice pickled mangoes and add them to salads for an extra burst of flavor and texture.
- Cheese Pairing: The sweet and spicy notes of pickled mango pair wonderfully with sharp and creamy cheeses on a charcuterie board.
A platter of food showcasing pickled mango
Pickling mangoes is a rewarding experience that allows you to capture the essence of this tropical fruit in a whole new way. This simple recipe is a great starting point for your culinary adventure – let your taste buds guide you, and don’t hesitate to experiment! If you’re a fan of pickled mangoes, you might also enjoy the unique flavors of pickled mangosteen. Check out our recipe on “How To Make Pickled Mangosteen” for another delightful culinary adventure. Happy pickling!
FAQs
Q: How long will pickled mangoes last in the refrigerator?
A: If properly stored in an airtight container, pickled mangoes can last for several months in the refrigerator.
Q: Can I reuse the brine after finishing the pickled mangoes?
A: While it’s possible to reuse the brine for another batch, the flavor will be less potent. For best results, we recommend using fresh brine each time.
Q: I don’t have white vinegar. Can I use a substitute?
A: Yes, you can substitute white vinegar with apple cider vinegar for a milder flavor. However, avoid using balsamic vinegar as it will alter the taste and color significantly.
Let us know in the comments below how your pickled mango turns out. We’d love to hear your feedback and any creative twists you add to the recipe! For more delicious and easy-to-follow pickling and fermenting recipes, explore our website Family Cuisine. Don’t forget to check out our articles on making flavorful sauces like Amba Sauce Dressing Salad and Buffalo Ranch Dressing – perfect for adding a zesty punch to your meals.
