Pickled Mangga


  • 3 large green, unripe mangoes

  • 382.5 g vinegar

  • 200 g sugar

  • 1 teaspoon Kosher salt

  • 1 Thai chili pepper, chopped (optional)


  1. Wash jar and lids with warm soapy water and rinse well. In a deep pot, place jars and hot water to cover. Boil for 10 minutes. Remove from pot and drain.
  2. Peel mangoes and cut on both sides to separate checks. Slice each check into about 1/2-inch thick slivers.
  3. Arrange sliced mangoes into the sterilized jar.
  4. Add chopped chili pepper.
  5. In a saucepan, combine vinegar, sugar, and salt. Over high-heat, Bring to a boil, stirring to dissolve the salt and sugar.
  6. Pour the brine over the sliced green mangoes, filling the jar to within 1/2 inch of the top. Gently tap jars against the counter to remove any bubbles and add more brine as needed.
  7. Cover with tight-fitting lid. Let cool to room temperature and refrigerate for about 48 hours before opening to allow flavors to develop.

Source: kawalingpinoy.com
Image: cooktube.in