Serves: Makes ~8 x 300ml/10 fl oz jars
Cost: ~€5-8 depending on cost of mangoes
Preparation time: ~60 minutes + Processing time
Calories: ~1100 for the whole batch
Hi again everyone! Continuing on with my wonderful guest posts today I’ll be presenting to you Sissi from With A Glass. I think Sissi is one of my oldest blogging friends. She was one of the first people to regularly visit my posts way back in early 2011 when my site had a hideous design and was still so much in its infancy. How things have changed since then – on my early posts I wrote almost nothing and pretty much launched into my recipes immediately! Anyway – I’m sure you’re familiar with Sissi and her wonderful blog. If you’re not, please check her out. Her warmth and friendliness, knowledge and eagerness to answer questions and offer helpful advice make for a very inviting reading experience. Not only this but she posts the most delightful recipes! She’s often inspired by asian cuisine and has cooked a great number of delicious of Japanese dishes, although she’s recently been on a Szechuan kick. Seriously, doesn’t this look amazing? Just like something you’d order from a good restaurant!
She’s a big fan of preserving and canning so if you’re ever looking for ideas for jams, jellies, butters, or pickles (even fish!) in general then you know where to go! Thanks so much for the wonderful post today Sissi! I hope everyone enjoys it today; I’ll be back in a few days with another guest post
Find Sissi at: WithAGlass
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Hello, dear readers of FiveEuroFood. My name is Sissi and I am the author of a blog called With a Glass. Today I have a big honour to guest post for Charles. Apart from being one of my closest blogging friends, Charles is also someone I greatly admire for what he writes, cooks, photographs and films (I am in awe of his step-by-step cooking videos), so when he asked me to feature a recipe on his blog I was both thrilled and flattered. Thank you, Charles, for this invitation!
I remember Charles telling me once how much he would love to have a big pantry filled with different pickles, jams and other home made jars. Since September is one of the busiest months for such a preserving addict as me, a pickling recipe seemed most appropriate to share with you and Charles at this time of the year. I have chosen my latest mango preserving idea.
Even though I prepare some jams, most of my pantry jars contain savoury sauces, jellies and pickles. Mango is the main ingredient of several types of hot sauces and chutneys I prepare every year, but I haven’t tried pickling it until now. If, like me, you are a fan of Indian pickled mango, you will understand that this was the first recipe I started to look for. Unfortunately, Indian pickles are prepared with expensive green mangoes, and, most of all, I found only short-term preserving recipes. I desperately wanted to use the easily available yellow mangoes and to keep the pickles in my pantry for at least a year, so I ventured into something completely new. I kept Indian flavours and combined them with the foolproof European long-term pickling method I use with cucumbers and peppers.
The experiment was risky, but proved worthwhile. Tasted after a couple of days (I had to make sure I present you an edible recipe!), the pickled mango has exceeded my expectations. I feared the excessive sweetness and softness of the fruit, but they were perfectly balanced by chili peppers, vinegar and powerful spices. The scarce amount of oil I poured on top of every jar tamed down the harshness of the vinegar and mellowed the flavours. I can already see these aromatic mangoes bringing sunshine to my winter meals.
TIP: If you don’t care for long-term pickles, you can skip the processing stage and keep these pickles in the fridge for at least several weeks.
If you don’t like hot flavours, skip the chili.
Pickled Yellow Mango
Ingredients
- 3 mangoes (not too ripe, still firm)
For the marinade:
- 600ml / 2,5 cups Vinegar (4,5%)
- 500ml / 2 cups Water
- 150g / 2/3 cup Caster Sugar
- 3 level tbsps Salt
- 3tsps Nigella Seeds
- 2tsps Fenugreek Seeds
- 2tsps Cumin Seeds
- 2tsps White Mustard
- 8 cloves of Garlic
- ~8 thin slivers of Fresh Ginger
- 2 Bird’s Eye Chilis (or any hot chili variety; the amount depends on how hot you want your pickles)
- 8tbsps good quality Oil (I prefer olive oil)
Instructions
- Roast nigella, fenugreek, cumin and mustard seeds in a dry frying pan until they start to pop. Put them aside.
- Put on gloves. Cut the chilis into slices, discarding the seeds.
- Peel the mangoes and cut them into more or less equal square pieces.
- Fill empty, thoroughly washed and dried jars with mango pieces (no more than 2/3 jars’ height and not tightly packed), add garlic cloves (one per jar), toasted spices (a teaspoon per jar), two chili slices and one ginger sliver per jar.
- Bring the marinade to the boil and let it simmer for a couple of minutes, stirring well until all the sugar is dissolved.
- Fill the jars with hot – not boiling – marinade, leaving 1,5 cm from the rim.
- Pour a tablespoon of oil in each jar. Close the jars and let them cool down.
At this point you can either keep it in the fridge for a couple of weeks or process the jars, as described below, and store them in your pantry for at least a year! - Place the cool jars in a big pan, bottom lined with an old kitchen towel folded in two (this will prevent the jars from breaking), cover up with hot – but not boiling – water to the level just below the lid. Bring to the boil and keep on a very low heat, in simmering water, for around 15 minutes (if you use bigger jars, increase the processing time; I usually process 500 ml jars for 20 minutes). Stick on self-adhesive labels, write the name of the pickle and don’t forget to mark the date.
Wait at least a couple of weeks before opening the jars. As most pickles, these should improve with time.
Sissi says
Charles, this is a big honour and pleasure to guest post for you. I am deeply moved by the kind and warm words and all the compliments you have written about me. I will be blushing all day! Thank you once more for inviting me to your blog.
Charles says
Thank you so much for the lovely guest post Sissi – sorry I haven’t had a chance to comment until now, my parents have been over from England for a few days.
Your pickled mango is so beautiful and photo so lovely – it makes me want to just stick a fork in and grab a piece, I must admit! 😀
Eva kitcheninspirations.wordpress.com says
What a lovely post Sissi, and as usual I am intrigued by your recipe. Does the mango have a crunch that traditional pickles have? It seems to have retained its beautiful colour which is a bonus.
Congratulations on a beautiful post.
Sissi says
Thanks a lot, Eva. This mango is not crunchy, but rather soft, a bit like pumpkin pickles if you have ever had these. Of course the softness depends on how ripe the mango is (hence my advise to use “not too ripe” fruits). It had a silky texture, sweet taste with a strong vinegar and chili kick.
Hotly Spiced says
What a great recipe, Sissi. I have made a green mango pickle before that’s used in Thai cooking but I haven’t made a mango pickle like this before. Your mango pieces have held together so well but they’re not green so that must be a very firm type of mango. What type did you use? Does it matter? Was it Kensington Pride or something more firm? Looks delicious and very pretty xx
Sissi says
Thank you so much, Charlie. This is a quite unusual pickled mango recipe, I admit. The taste and texture were unusual too, but me and two picky eaters who tasted it loved it. I have no idea what type of mango I used here. I rarely see the variety name mentioned on the mangoes… I just made sure they were not too soft, not too ripe. The mango didn’t fall into pieces, but as I have just told Eva, it was quite soft.
Kristy says
What a fun recipe. I’ve never seen or thought to pickle mango! And it looks so pretty too. Mango is such a happy color. 🙂
Sissi says
Thanks a lot, Kristy. I hope I will enjoy this colour when I open the jars in winter.
wok with ray says
Hi Sissi and Charles! Thank you for this delicious pickled favorite fruit. I’ve had pickled green mango before but not the yellow one. The color looks very vibrant and with all the spices added to it must have these well balanced wonderful flavor. Sissi is a very good choice of guest posting on your blog, Charles. Thank you, Sissi and great to see you here at Charles’s.
A_Boleyn says
Welcome to Charles’s blog, Sissi, and thank you for sharing one of your many great recipes with a new audience. 🙂
Sissi says
Hi, A_Boleyn. Thank you very much for kind words. It’s so nice to see you here too 🙂
A_Boleyn says
I’m a big fan of Charles’ blog. 🙂
mjskit says
What a great idea to pickle mango – something I’ve never seen before! Love the pickling marinade! Great post Sissi!
Sissi says
Thanks a lot, MJ. It was my first vinegar pickled mango too.
ChopinandMysaucepan says
Dear Sissi,
I can think of so many dishes that would come alive with this pickled mango, especially seafood! I love mangoes in summer and I think the best mangoes in the world that I have tasted are those from Pakistan. The aromas of these mangoes are so intense and complex that no other can compare.
Sissi says
Thank you very much, Chopinand. I have never tasted mangoes from Pakistan, but I do remember the Mali mangoes I was once offered. They were huge, but so sophisticated in taste and also had a very complex aroma…
Nami | Just One Cookbook says
Sissi, you are a true Sensei for preserves and pickles (are they in same category?). You have inspired me and everyone with so many of your preserves collection! And when I think of it, no one is as creative as you are! How interesting to make pickles with yellow mango!!!! You exceed in this category and I’m sure everyone will agree with me, especially friends who follow you! This way, we can enjoy mango for a longer time. 🙂 Chopin’s idea of seafood with mango pickles sounds fantastic!
Sissi says
Me? Sensei??? You are so sweet and kind, Nami. I’m extremely flattered by your compliments. I also like his seafood idea. I had this mango as a snack with drinks together with olives and other typical drink snacks and it was really good too.
Barb @ Profiteroles & Ponytails says
Sissi, I am in awe of your pickling and canning abilities. Reading through your instructions, I’m surprized by how “doable” this recipe is — especially for a novice like me. For some reason I have a fear of preserving. It’s the sealing process that concerns me the most. 🙂 I’m imagining the mangoes served with either Thai or Indian food, which we love.
I remember Charles talking about his dream pantry too. What a perfect guest post idea!
Sissi says
Thank you, Barb, for such kind words! You shouldn’t worry about preserving. I don’t want to generalise, but I have noticed that many talented North American food bloggers are afraid of it. In Europe many people don’t bother to process the vinegared or sweet preserves in hot water bath. I have several ladies in my family and friends’ family who simply pour the very hot content, close the lid, sometimes turn upside down the jars, but sometimes even not and that’s it. Anyway, my jars are closed so well that I have to ask my husband to open 80% of them. Most of them keep for long years (apart from such exceptions as mushrooms). Spoiled jars are really very rare…
You should try preserving. It’s ridiculously easy in most cases and it certainly pays off.
Sissi says
(Of course I don’t advise skipping the hot water processing stage. It’s like double safety for me 🙂 Especially since my preserves are not as sweet or as acid as the traditional ones.)
ping says
Great guest post , Sissi. How appropriate to have a pickle for Charles. He had been talking a lot about canning and stuff. Truly the prettiest pickled mangoes I’ve seen thus far. The green ones we use aren’t this pretty 🙂
Sissi says
Thanks a lot, Ping. It wasn’t easy to choose a recipe or such a versatile cook and blogger. (I still envy you the easily available green mangoes…)
Kitchen Belleicious says
i have never heard of pickled mango. interesting, beautiful and flavorful indeed. I can think of a million uses for it! great to learn something new!
Sissi says
Thank you very much!
Kelly @ Inspired Edibles says
I don’t believe there’s anything beyond Sissi’s pickling abilities! Beautiful colour and I bet the combo of sweet and heat tastes divine… have also left a comment on Sissi’s site. Hope you and family are doing well Charles! :).
Sissi says
Thank you so much, Kelly, for so many compliments.
Karen (Back Road Journal) says
A lovely guest post, Sissi. I know that I will like this pickle as I like pickled peaches which I think would be similar.
Sissi says
Thank you so much, Karen. Pickled peaches…. now you give me some ideas…
Marta@What Should I Eat For Breakfast Today says
I just ate mango for breakfast. Your idea with a pickled mango is very interesting Sissi. And great guest post 🙂
Sissi says
Thank you so much, Marta.
The Squishy Monster says
I would never have thought to pickle mangoes. What a brilliant concept!
Sissi says
Thank you, Squishy Monster.
Marina@Picnic at Marina says
That is some interesting recipe here! I love all things pickled, but never had a pickled mango. Thank you Charles and Sissi, I would definitely try it! I am very intrigued… 🙂
Sissi says
Thanks a lot, Marina.
Bam's Kitchen says
Hello Charles, thank you very much for introducing us to Sissi. I love these pickled mangos’ just a wonderful idea and the culinary possible and uses for them are endless. Take care, Bobbi
Jenny @ Ichigo Shortcake says
Hi Sissi! Thanks so much for such a great recipe! I love mangoes and loveee my pickles, but have never had them together. Very intrigued! 😀
Sissi says
Thank you so much, Jenny. These are very unusual pickles, but I really loved them.
Liz says
Sissi has been busy! So fun to find her and her pickled mango here today. I love the few odd pieces of pickled fruit I’d eaten, so I have a feeling I would enjoy this mango version, too!