Mangoes

These pickled green mangoes offer a delightful balance of sweet, sour, and spicy flavors, making them an excellent side dish or condiment. The crisp texture of the raw mango contrasts beautifully with the tangy vinegar brine and the gentle heat of white pepper. Perfect for cutting through rich, fatty foods, these mangoes add a refreshing kick to any meal. Ideal for summer gatherings, barbecues, or as a unique garnish for grilled meats and fish. Simple to prepare and packed with bold flavor, this recipe transforms humble green mangoes into a culinary delight that complements a wide variety of cuisines.

Cooking Method: Boiling

Cuisine: Global

Courses: Side Dishes

Difficulty: Advanced

Servings: 6

Calories: 60.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

These pickled green mangoes offer a delightful balance of sweet, sour, and spicy flavors, making them an excellent side dish or condiment. The crisp texture of the raw mango contrasts beautifully with the tangy vinegar brine and the gentle heat of white pepper. Perfect for cutting through rich, fatty foods, these mangoes add a refreshing kick to any meal. Ideal for summer gatherings, barbecues, or as a unique garnish for grilled meats and fish. Simple to prepare and packed with bold flavor, this recipe transforms humble green mangoes into a culinary delight that complements a wide variety of cuisines.

Ingredients

12 medium green mangoes, peeled and cut into large chunks or halves
1/2 tsp white pepper
1/2 c salt
4 qt cold water
2 c shredded cabbage
2 tbsp mustard seeds
1 qt white vinegar
1 qt water
1/4 c sugar

Directions

1
Peel and cut the green mangoes into desired shapes, such as halves or large chunks, keeping them firm enough to hold shape.
2
Dissolve 1/2 cup of salt in 4 quarts of cold water to create a brine.
3
Submerge the mango pieces in the saltwater brine and let them stand in a cool place for 24 hours to firm up.
4
Drain the mangoes thoroughly and rinse them well with clean water to remove excess salt.
5
In a bowl, combine the shredded cabbage, 1/2 teaspoon white pepper, and mustard seeds.
6
Stuff the cabbage mixture tightly into the hollowed-out mango halves or pack around the chunks.
7
Pack the stuffed mangoes tightly into sterilized canning jars, leaving 1/4 inch headspace.
8
In a saucepan, combine 1 quart vinegar, 1 quart water, and 1/4 cup sugar.
9
Bring the vinegar mixture to a rolling boil, stirring until the sugar is completely dissolved.
10
Pour the boiling hot liquid over the mangoes in the jars, ensuring they are fully covered and leaving 1/4 inch headspace.
11
Remove any air bubbles with a non-metallic utensil and wipe the jar rims clean.
12
Adjust lids and screw bands until fingertip tight.
13
Process the jars in a boiling water bath for 15 minutes.
14
Remove jars and let them cool undisturbed for 12 to 24 hours before checking seals.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 60.0kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.0mg1%
Total Carbohydrate 13.8g5%
Dietary Fiber 6.0g24%
Sugars 7.2g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the pickled mangoes to sit for at least one week before consuming.

You can substitute green tomatoes for mangoes if mangoes are out of season; the method remains the same.

Ensure all jars and lids are properly sterilized before use to prevent spoilage.

Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within one month.

Adjust the sugar and vinegar ratio to taste if you prefer a sweeter or more tangy profile.

Keywords: pickled, green, mango, spicy, vinegar, preserves, canning, side-dish, vegan, international, condiment, crunchy, zesty, relish, summer, grilling, appetizer, homemade, flavorful

Read it online: https://www.chefs-mate.com/recipe/mangoes/