Are you ready to embark on a culinary adventure that's both incredibly easy and bursting with flavor? Then get ready to discover the magic of homemade pickled mango! This vibrant, sweet, and tangy condiment is perfect for adding a zesty kick to tacos, elevating grilled chicken, or simply enjoying as a delicious snack. It's a fantastic way to use ripe mangoes, and the process is surprisingly straightforward, making it ideal for both beginner cooks and seasoned chefs looking for a quick and delicious side dish or ingredient. This recipe offers a fantastic combination of sweet and sour flavors, resulting in a truly unforgettable culinary experience. Let's get started!
Ingredients:
- 2 large ripe mangoes, peeled, pitted, and thinly sliced (about 4 cups)
- 1 cup white vinegar
- 1/2 cup water
- 1/2 cup sugar (adjust to your sweetness preference)
- 2 tablespoons salt (preferably sea salt)
- 1 teaspoon ground ginger
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
- 1/4 teaspoon turmeric powder (for color and flavor)
- 2 cloves garlic, thinly sliced
Instructions:
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Prepare the Mangoes: Wash the mangoes thoroughly, peel them, remove the pits, and slice them thinly. The thinner the slices, the faster they will pickle.
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Combine the Brine: In a medium saucepan, combine the vinegar, water, sugar, salt, ginger, mustard seeds, red pepper flakes (if using), and turmeric powder. Stir well to dissolve the sugar and salt.
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Simmer the Brine: Bring the brine to a gentle simmer over medium heat, stirring occasionally. Once the sugar is completely dissolved, reduce the heat to low and let it simmer for about 5 minutes. This allows the flavors to meld beautifully.
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Pack the Jars: Sterilize your jars and lids by boiling them in water for about 10 minutes. This is a crucial step to ensure your pickled mangoes last longer. Once sterilized, carefully pack the mango slices into the jars, leaving about half an inch of headspace at the top. Add the sliced garlic to the jars.
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Pour and Seal: Carefully pour the hot brine over the mangoes, ensuring they are completely submerged. Leave that half-inch headspace. Wipe the rims of the jars clean and seal them tightly with the lids.
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Cool and Store: Let the jars cool completely to room temperature. As they cool, you'll hear the satisfying "pop" of the lids sealing properly. Once cooled, store the pickled mangoes in a cool, dark, and dry place. They'll be ready to enjoy after at least 24 hours, but the flavor will deepen and improve over time. They should last for several weeks in the refrigerator.
Tips for the Best Pickled Mangoes:
- Mango Ripeness: Use ripe but firm mangoes for the best results. Overripe mangoes may become mushy.
- Adjust the Sweetness: Feel free to adjust the amount of sugar according to your taste preference. If you prefer a tangier pickle, reduce the sugar.
- Spice it Up: For a spicier kick, add more red pepper flakes or a chopped chili pepper to the brine.
- Add Other Spices: Experiment with other spices like black peppercorns, coriander seeds, or cloves to create your unique flavor profile.
Variations:
- Sweet and Spicy Pickled Mangoes: Increase the amount of red pepper flakes for a spicier version.
- Garlic Lover's Pickled Mangoes: Add more garlic cloves for a stronger garlic flavor.
- Ginger-Infused Pickled Mangoes: Increase the amount of ginger for a more pronounced ginger taste.
Nutritional Information (per serving, approximate):
Serving size will depend on the size of the mangoes and number of jars. Nutritional information varies slightly based on the specific ingredients used. This is an estimate and should be considered a guideline.
- Calories: Approximately 50-70
- Carbohydrates: Approximately 15-20g
- Sugar: Approximately 10-15g
- Sodium: Approximately 200-300mg
This easy recipe for pickled mango is sure to become a staple in your kitchen. The sweet and tangy flavor is addictive, and the process is simple enough for even the most novice cook. Enjoy this delicious homemade treat!