Asian Recipes: Crunchy Green Mango Pickles (Jeruk Mangga)

Pickling was a way to preserve foods during harvests or times of abundance. The concept of pickling started many centuries ago, while most of the Western world sees vegetables soured or preserved in vinegar as pickles, the Chinese and other Asians tend to go sweet, salty and/or spicy. A young green mango is preferred for making this pickles recipe.

Green medium sized mango, 5

Salt, 2 Tbsp

Sugar, 5 Tbsp (or more adjust depends on sweetness liking)

Vinegar, 1 Tbsp

Sour plums or Chili (optional)

1. Rinse mango to wash off sap if there is any.

2. Peel off mango skin.

3. Halve each mango lengthwise and then remove the seed inside.

4. Slice each mango into thick matchsticks.

This step is to salt mango and drain out water contained in it. Cover the salted mango slices with plastic sling and leave it for 30 - 60 minutes.

1. Turn over the salted mango slices after 15 minutes.

2. Set aside for another 15 - 30 minutes.

1. Fill with water until fully covered, then discard water.

2. Rinse them thoroughly under running water and drain dry.

3. Place them in a container.

Pour vinegar into the bowl of salted mango slices.

1. Sprinkle sugar.

2. Mix until all mango slices are covered completely with sugar.

Optional: Salty-spicy or other flavors

You can add few cuts of sour plums or chili (optional) on mango, mix well.

1. Put the mango slices in a container (preferably a mason jar or glass container).

2. Store in fridge overnight to allow sugar to fully absorb into mango slices before serving.

The longer the mango pickles store in a fridge, the sweeter the pickles become. You can enjoy homemade green mango pickles now.