Mangos are super in season right now so it was a no-brainer to pickle them right up! Other than this pickled apple recipe (and tomatoes, which I guess are technically fruit), this is one of the few pickled fruits I’ve done and they didn’t disappoint. I’m a big fan of pickling fruit particularly because you automatically cut out one of the usual brine ingredients (sugar) which makes things even simpler.
Speaking of brine, and similar to my pickled radish recipe, this mango recipe doesn’t require the extra boiling step – instead of lugging out a pot, bringing to a boil, cooling the mixture, etc., just add the salt and other spices, plus water and vinegar to each jar and shake. Still figuring out what we could use these for other than eating them straight-up…they’re already close to a mango salsa situation with the spice factor I guess, so why not use pickled mangos for an extra tangy salsa? This recipe recommends serving them with fish. The possibilities…
Spicy Pickled Mango Recipe
Makes 3 pints
- 1 1/2 cups water
- 1 1/2 cups white vinegar
- 6 tbsp salt
- 3 tsp black peppercorns
- 3 tsp crushed red pepper
- 3 large mangos
- Peel and slice mangos into sections, whatever size and shape you like.
- Measure out salt, peppercorns and red pepper flakes; add 2 tbsp salt and 1 tsp each peppercorns and red pepper to jars (or per pint if using larger jars).
- Fill jars with slices mangos.
- Fill each jar with 1/2 cup water and 1/2 cup vinegar until mangos and spices are covered (might require a little less liquid depending on how packed the mangos are).
- Close jars and shake well to dissolve sugar and salt and disperse other spices.
- Recommended use: refrigerate jars; these are definitely better cold but be warned that they are SPICY. Use less (or no) red pepper depending on how much of a wimp you are 🙂