How to Pickle Mango

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Mangos grow on trees that can reach 65 feet tall. The oval-shaped mango has bright red skin when ripened, and inside is sweet yellow-orange fruit with a large seed at the center. Mango is succulent by itself but, for an unusual taste, try pickling the meat. Pickle brine combined with the luxurious fruit gives this slightly crunchy snack an unusual tartness. But if you want pickled mango you'll need to plan ahead. For best flavor, let the fruit rest in the brine for 24 hours before eating.

Things You'll Need

  • 3 cups of mango slices
  • 2-quart hinged glass jar
  • 1 cup of rice vinegar
  • 2 cups of sugar
  • 1/4 cup of salt
  • Wire whisk
  • Saucepan
  • Add three cups of peeled mango slices to a two-quart hinged glass storage jar.

  • Pour a cup of rice vinegar, two cups of sugar and 1/4 cup of salt into a medium-sized saucepan.

  • Adjust the heat to medium, whisk the ingredients until they dissolve, then turn off the heat. Allow the liquid to cool.

  • Pour the liquid over the mango and close the jar by cinching the hinged lid. Allow the mango to sit for 24 hours before placing the jar in the refrigerator.

Tips & Warnings

  • Chop the mango into one- or two-inch cubes for better marinade coverage.

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References

  • Photo Credit Zedcor Wholly Owned/PhotoObjects.net/Getty Images
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