It’s summer time and mangoes are everywhere. If you want them to last longer, you can turn them into a mouthwatering appetizer. This Pickled Mango recipe is easy. You might want to wait for a week or two before you get the best of it. But it’s worth the wait.
Here’s how to make Pickled Mango:
2 Green Mangoes (peeled)
2 Cups Vinegar
1/2 cup Brown Sugar
1 tbsp. Salt
1 tsp. Peppercorns
1 clove Garlic (crushed)
- Peel the green mangoes. Then slice both sides, leaving it’s core. Cut them into sticks.
- Sterilize the jars. Then put all the mango slices inside the jar. Set it aside.
- In a pan, pour in the vinegar, then add the sugar, salt, garlic and peppercorns. let it cool.
- Pour in the vinegar mixture inside the jar with mangoes. Cover and store it for about a week or two.
Serve it with some fried fish and pork. Enjoy!
Note from Delish:
You can make your pickled mango more delicious if you add some fresh chilies on it. Or use tuba vinegar instead of cane vinegar.
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