Turn sour green mangoes into crunchy Thai pickled mango with just salt, water, and a little lime paste. No chemicals, keeps for weeks, and gets crisper in the fridge.

Prep time: 20 minutesTotal time: 20 minutesServings: 8 servingsDifficulty: Easy

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Pickled green mango is a classic Thai snack: sour fruit cured naturally in salt brine until it turns pleasantly salty, tangy, and addictively crunchy. Dip it in chili salt and it is even better.

If you love sour green mango with chili salt, try turning it into pickled mango so you can keep it for weeks. This recipe uses nothing but salt and water to cure the fruit, so it is safe and free of additives. Store it in the refrigerator and it becomes even crisper.

What is pickled mango?

Pickled mango is made by packing peeled green mangoes into a glass jar or pickling crock, covering them with cooled boiled brine, sealing the jar, and leaving it for about 15 days, or until the mango is as salty as you like.

Why make it

Pickling is a traditional way of preserving fruit so it keeps for a long time, and it makes very sour fruit far easier to eat. Mango still contributes vitamin C, which helps fight free radicals, and fiber, which supports digestion.

Which mangoes to use

Choose firm, sour green mangoes. In Thailand, tart varieties such as mamuang bao, kaew, and raet are the usual picks, but any firm, unripe sour mango will work. After curing they taste salty and sour with a mellower, rounder flavor.

How many days does it take?

For a lightly salted mango, 1 to 2 days is enough. For a fully cured, deeply savory pickle, let it sit for about 15 days.

How to make pickled mango

Ingredients

  • Green mangoes
  • Clean water
  • Salt
  • Red lime paste (edible slaked lime, sold at Asian grocery stores; it keeps the mango crisp)

Instructions

  1. Peel the mangoes and wash them well. Soak in water for 10 to 15 minutes to draw out the sap, then drain and pack them into a jar until full.
  2. Dissolve the salt and red lime paste in water (the brine should taste clearly salty). Bring to a boil, stir well, then turn off the heat and let cool completely.
  3. Pour the cooled brine over the mangoes, seal the jar, and leave for about 15 days.

Got a surplus of sour mangoes? Pickle a jar to keep on hand. It takes only a few ingredients and almost no effort, and a jar makes a lovely homemade gift.

Pickled mangoGreen mangoThai snacksPicklingPreserved fruit

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