Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Pickled Green Mangoes

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Home-made Spicy Pickled Green Mangoes

This is very spicy, so if you can’t take the heat I would suggest only using half of the
“hot” ingredients, or even removing the red pepper flakes.


  • 7 med green mangoes peeled and sliced into wedges.
  • 1 cup of distilled white vinegar
  • 1 cup of water
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tbsp of pickling salt
  • 1/3 cup of sugar
  • Juice of 1 lemon, or about 1/8 of a cup
  • 1 tsp red pepper flakes
  • 7 thin slices of peeled fresh ginger.
  • 3/8 tsp ” BALL ” pickle crisp granules

Method to prepare your Pickled Green Mangoes:

Pickled Green Mangoes in glass console jars
  1. In a small nonstick skillet, heat the cinnamon, cumin, and peppers on med-low heat until
  2. ” toasted “, 3 to 4 minutes. Set aside.
  3. The Brine
  4. In a medium saucepan over medium heat, combine vinegar, water, sugar, salt, lemon juice, and the toasted spices.
  5. Bring to a simmer, stirring occasionally whilst cooking, 5 to 6 minutes.
  6. Meanwhile, pack the mango wedges into
  7. 1 – one-pint and
  8. 1 – one-quart jar and add the pickle crisp granules as follows:
  9. 1/8 tsp to the pint jar and 1/4 tsp to the quart jar.
  10. Pour the hot brine into the jars and allow to cool.
  11. Ensure that the mango wedges are completely covered.
  12. This process is hastened by placing the jars in a larger pot filled with water and ice.
  13. This is known as blanching and ensures the uniform absorption of the spices.
  14. When completely cool, cap the jars and refrigerate for 3 to 7 days before consuming.

Prepared, tried, and tested by Wally Paul

Thanks for dropping in and checking out the recipes and what’s on offer.

If you whip up this delightful recipe, drop me a line, rate it, and don’t forget to tag me on @_esmesalon on Instagram. I will be looking for your amazing recreations, and I can’t get enough of those mouthwatering pics!

And guess what? If you’re looking for a fantastic tried-and-true recipe book, swing by the shop and feast on our collection of excellent Recipe eBooks. They make for a perfect treat for yourself or a food-loving friend!

We happily share our awesome recipes and are excited to sprinkle some love by sharing our posts at these awesome Linkup Parties.

Copyright © 2024 – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

2 thoughts on “Pickled Green Mangoes”

Leave a Comment