Salsas & sides · CRESPO KITCHEN

Refrigerator Green Mango Pickles

Green mango spears in a sweet vinegar brine with mustard and peppercorns.

Fresh mango

Dish photograph: Refrigerator Green Mango Pickles. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

6 green (unripe) mangos – peeled, cut into quarters with pit then pit removed with fingers and sliced into 1/2 inch thick and slightly curved “spears”
1½ cups of water
1 cup sugar
4 tsp yellow mustard seeds
4 tbsp black peppercorns
4 tbsp kosher salt
2½ cup white distilled vinegar
4 cloves of garlic - peeled
4 tsp celery seeds dived

Method

Wash four 1-pint jars and lids with hot soapy water and let dry. Warm vinegar, salt and sugar until dissolved, then add water and keep at a gentle simmer.
Pack mango into the jars. Add one garlic clove, 1 teaspoon mustard seeds, 1 teaspoon celery seeds and 1 tablespoon peppercorns to each.
Cover the mango completely with brine. Close the jars and refrigerate for 1 week before serving.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board