Quick Pickled Mango Recipe

Hand holding a jar filled with pickled mango slices and brine.

Quick Pickled Mango Recipe

Pickled mango is a quick way to turn green mango into something tangy, crisp, and full of flavor. Growing up in Guyana, I remember street vendors with jars of sliced mango soaking in salt and spice, ready to grab after school. This version brings that same sour, briny bite to your kitchen with a simple, no-fuss method.

Course Condiment, Gluten free, Vegan, Vegetable Side Dish

Cuisine Caribbean, Guyanese

Keyword pickled mango, pickled mangoes, pickled mano recipe

Prep Time 15

Pickling Time 1

Servings

Calories 87kcal

Equipment

sharp knife
cutting board
Large glass jar with lid
Spoon for mixing

Ingredients

3 large green mangoes
2 tablespoon salt⁣
1/2 yellow onion (diced⁣)
2 garlic cloves (sliced⁣)
4 wiri wiri peppers (or other chilis)
1 1/4 cup white distilled vinegar ⁣
2 1/2 cups water ⁣
1 tablespoon sugar (optional)

Instructions

Using a sharp knife or vegetable peeler, remove the skin from the green mangoes. Slice the flesh away from the large flat seed, then cut into ½-inch thick strips. You want the pieces thick enough to stay crisp and hold up in the brine.
To a large mixing bowl, add the salt, mango slices, onions, garlic, wiri wiri peppers and sugar (if using). Mix everything together so that the mangoes are evenly coated. Let it sit for about 10 minutes then transfer to a clean jar. As a kid, I would eat this mixture, just as is.
Transfer the mangoes to a large, clean jar with a tight-fitting lid. Pour in the vinegar and water and stir to combine. Seal the jar and refrigerate for 24 hours or up to 2 days.

Notes

You’ll need about 1 lb of sliced mango for this amount of brine (about 3 large mangoes).
Make sure all of the mangoes are fully submerged in the brine

Nutrition