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…