Disclaimer: This post is sponsored by National Mango Board. As always, all opinions are my own. Thank for supporting brands that help run this site!
Sweet and tangy pickled mangos are a delicious addition to salads, vegetable & grain bowls, fish tacos, sandwiches, and more. Of course, it also makes for a refreshing snack enjoyed straight from the jar.
Mangos are always in season and available fresh year round. Mangos are a must have because they are a satisfying superfruit packed with nutrients, especially Vitamin C – a 3/4 cup serving in half of what you need for the day.
- 1 cup water
- 1/2 cup Rice Vinegar
- 1/4 cup sugar
- 2 teaspoons Himalayan salt
- 3 unripe mangoes, peeled and sliced
Yields: 2 jars of pickled mangos
- Cut bottom of mango to balance on cutting board. Peel skin off of mango with vegetable peeler. Slice mango close to seed on each side. Cut mango into slices
2. Combine water, vinegar, sugar, and salt in a small saucepan over high heat, and bring to a boil, stirring constantly until sugar dissolves.
3. Cool to room temperature, about 1 hour.
4. Place mango slices in a clean quart-size glass jar.
5. Pour vinegar mixture over mango slices and refrigerate.
6. Seal with lid, and refrigerate 8 to 12 hours before serving.
If you want to spice things up try this variation!
Spicy Pickled Mangos Recipe (note, quantities to taste based on your preferences)
- Mango pieces cut 1”x 1/4” strips or 1/2’ cubes
- Fresh dill stems and sprigs
- Apple Cider Vinegar
- Rice Wine Vinegar
- Fresh Garlic Minced
- Dried Dill
- Tri Colored peppercorns
- Coriander ground
- Red Pepper Flakes