Ingredients for Pickled Green Mangoes
1kg fresh green mangoes
2 – 3 ginger roots
Spices: Salt, Sugar
Glass jars (clean and dry the jars)
How to Make Pickled Green Mangoes
Step 1
Prepare the green mangoes
First, use a knife to peel the mangoes and make a spiral incision around each mango. This will help the mangoes absorb the sugar better and taste delicious. Soak them in a dilute salt water solution as you peel, to prevent the mangoes from turning black. Rinse them again with clean water and drain in a colander.
Peel the mangoes and make a spiral incision around each mango
Step 2
Blanch the green mangoes
Bring a pot of water to a boil and blanch the mangoes for 30 seconds. Turn off the heat when the mangoes turn yellow, then drain and set aside. Do not leave them in the water for too long, as this will affect their crispness.
Pickling the Green Mangoes
Method 1: Brining with Sugar Syrup
Boil 350ml of water with 1 teaspoon of salt. When the water boils, add 350g of sugar and stir until dissolved. Continue boiling until the syrup simmers, then add crushed and chopped ginger for extra flavor.
Turn off the heat and let the syrup cool. Arrange the mangoes in a glass jar and pour in the syrup. Cover the jar tightly and store it in a cool, dry place. The mangoes will be ready to eat in 3-4 days.
The pickled mangoes make a refreshing drink
Method 2: Layering with Sugar
In a glass jar, create layers of mangoes and sugar, starting with a layer of mangoes and then sprinkling sugar on top. Repeat this process until you’ve used up all the sugar. Cover the jar tightly and store it in a dry place. The sugar will dissolve and absorb into the mangoes within a day, but there may be some sugar left at the bottom of the jar.
Remove the mangoes from the jar and place them in a large bowl. Stir to dissolve any remaining sugar, then pour the mixture into a pot. Add 1 teaspoon of salt and a few slices of ginger, and bring to a boil. Turn off the heat and let the mixture cool.
Finally, arrange the mangoes back into the glass jar and pour in the sugar syrup. Cover tightly and store in a cool, dry place. The mangoes will be ready to eat in 3-4 days.
Final Product
With both methods, the mangoes will turn a beautiful yellow color after 3-4 days. You can use these pickled mangoes to make a refreshing drink that’s not only tasty but also healthy.
Your jar of pickled mangoes will look inviting, and you can enjoy them in just a few days. Not only do they make a great drink, but they also help cool you down and have health benefits.
Notes
To prevent fermentation and scum formation, sterilize all equipment (blanch the mangoes quickly, rinse jars with boiling water and dry, and cool the syrup before using).
Always use a clean spoon to remove mangoes and syrup from the jar.
