Spicy Pickled Mango

Every time I make this Spicy Pickled Mango, I’m reminded of the warm summer evenings spent on my porch, surrounded by the lush greenery of our rural home. The aroma that fills my kitchen transports me back to my childhood when my grandmother would whip up her own version of this pickle. Sitting together, she would share stories about her garden and the tropical flavors she adored. These moments are what inspire me most when I head into the kitchen, and I believe they can lighten your spirit too. If you’ve never made pickles before, I promise this one is worth it. You’ll feel that comforting nostalgia of moments past, and once you try it, you’ll want to make this recipe a staple in your home.

Let’s explore how to make this delightful Spicy Pickled Mango together!

Ingredients:
To get started, here’s what you’ll need for your Spicy Pickled Mango:

• 4 large firm mangoes, sliced: The star of this dish! Choose mangoes that are not too ripe so they can hold their shape during the pickling process.
• 4 dried red chilies: These will give your mango that lovely heat.
• 2 tablespoons black peppercorns: They add a warm, aromatic flavor to the pickle.
• 2 tablespoons mustard seeds: These seeds bring a tangy crunch that perfectly complements the mango.
• 1 tablespoon coriander seeds: They lend a citrusy note that brightens the entire dish.
• 4 cloves garlic, sliced: A must-have for that aromatic depth.
• 2 cups white vinegar: This is essential for the pickling process, providing acidity to balance the sweetness of the mango.
• 1 cup water: To help dilute the vinegar for the brine.
• 3 tablespoons salt: For flavor and to help preserve the mangoes.
• 2 tablespoons sugar: This adds a subtle sweetness to counter the heat.
• 1 tablespoon turmeric powder: A dash of color and extra flavor!

Personal note: You can experiment with fresh herbs or other spices if you’d like, but I truly find that this combination brings the best out of the mangoes!

Now, let’s dive into the cooking steps!

1. Prepare the mangoes: First, you’ll want to wash the mangoes thoroughly and dry them well. This is key! Then, slice them into thick wedges. It’s best if they are large enough to hold their shape.

2. Sterilize your jars: Before you start packing your mangoes into jars, make sure to sterilize them. You can do this by washing them in hot soapy water or running them through a hot cycle in your dishwasher. This will help keep your pickles fresh for longer.

3. Make the spice mixture: Here’s where the magic happens! In a dry pan over medium heat, lightly toast the black peppercorns, mustard seeds, and coriander seeds. You only need to toast them for a couple of minutes until they get fragrant and slightly darker. Let them cool, then mix them with the sliced garlic and dried chilies.

4. Prepare the brine: In a saucepan, combine the white vinegar, water, salt, and sugar. Bring this mixture to a boil. Once it starts boiling, add the turmeric powder and stir until everything is dissolved. Let it cool down to room temperature.

5. Assemble the pickles: Now, it’s time for the fun part! Take your sterilized jars and start layering in the mango slices along with the spice mixture you just made. Pour the cooled brine over the mango slices, ensuring they are completely submerged. Seal the jars tightly.

6. Storage: Place your sealed jars in the refrigerator. Give them some time to mingle their flavors—ideally a couple of days, but they can be enjoyed after just one day!

Now, why do I love making this Spicy Pickled Mango? Well, besides the incredible flavor, it holds sentimental value for me. This recipe brings back memories of family gatherings, picnics, and barbecues where everyone would relish those vibrant flavors. It’s more than just a side dish; it’s a conversation starter. When I serve it, I can see my friends’ and family’s eyes light up, each bite reminding them of warm summer days and cherished moments.

What you’ll need in terms of special tools? A good sharp knife for slicing, a cutting board, sterilized mason jars (you can always recycle old jars as long as they’re clean!), and a saucepan for making the brine. It’s all very simple, but the results are nothing short of wonderful.

Now let’s go through this step-by-step guide together.

1. First, preheat your kitchen with those wonderful aromas of toasted spices. The moment those seeds hit the pan, you’ll understand why this dish is special!
2. Next, you’ll carefully slice your mangoes. Use a gentle hand so they keep their beautiful shape. I always like to think back to how my grandmother would encourage me to take my time with each slice.
3. Then, don’t rush the brine! Allow it to cool all the way down before mixing it with your mangoes. Trust me, it’s a game-changer for the flavors!
4. When layering your jars, I like to arrange the mangoes attractively. It’s all about the presentation. A beautiful jar will entice anyone to try your creation!
5. Lastly, let your jars sit in the refrigerator and remind yourself of the magic happening inside those jars. Trust me, you’ll be so pleased with yourself when it’s time to dig in!

Now, here are a few tips for perfect results:

• Make sure not to rush the cooling process of your brine—allow it to get to room temperature naturally. It’s important!
• If you want a bit more heat, you can increase the number of dried red chilies. Just remember, you can always add more spice, but you can’t take it out!
• Use firm mangoes. If they are too ripe, they won’t hold up during the pickling process, and you’ll end up with mush.

So what can you serve this delicious Spicy Pickled Mango with? Well, it pairs beautifully with grilled meats, fish tacos, or even as a zesty topping on salads. Plan on hosting a barbecue? This pickle will steal the show! When I make this, I often serve it alongside tacos—a delightful contrast to rich, savory dishes.

And let’s talk about leftovers. If you happen to have any (which I doubt will happen!), store your jars in the fridge. They can be kept for several weeks, but I recommend enjoying them within a month for the best flavor. You can simply fish out a few slices and add them to sandwiches, salads, or even enjoy them as a snack.

Now, you might have a few questions as you dive into this recipe, and that’s perfectly normal! Here’s a quick FAQ section that should help clear some things up:

Can I use other types of vinegar?
You can certainly experiment with other vinegars like apple cider, but the flavor profile will change slightly. I always stick with white vinegar for that classic taste!

What type of mango should I use?
Choose firm mango varieties. I prefer using Haden or Tommy Atkins mangoes, as they provide just the right amount of sweetness and texture.

How long should I let the pickles set before eating?
My recommendation would be at least 24 hours, but the longer you allow them to sit, the better they will taste! Just remember to be patient; it will be worth it!

Can I add other fruits or vegetables?
Absolutely! Feel free to experiment. I’ve added carrots and even sliced cucumbers in the past, and they complement the spice perfectly.

Finally, I want you to know how excited I am for you to try this Spicy Pickled Mango. It’s become a staple in my kitchen, and I just know you’ll love it as much as I do! Sharing this recipe means sharing a piece of my heart and home with you. Please let me know how it turns out for you, and if your family ends up asking for seconds, just like mine does every time!