Name: How To Quick-Pickle Mango, Step by Step
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 mangoes, peeled and sliced; ½ cup water; ¼ cup white wine vinegar; 1 teaspoon salt; 2 teaspoons granulated sugar

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Get ready for a flavor explosion with this quick pickled mango recipe. With the perfect balance of tangy and sweet, these will elevate any dish. Serve on salads, tacos or to garnish your favorite bowls for an extra boost of vitamin C and fiber.

As a Registered Dietitian, I am always looking for fun ways to add more nutrition to my plate and these quick-pickle mangoes are just the thing. Not only is mango a great blood sugar-balancing snack, it also gives us a burst of lasting energy and elevates the satisfaction of a dish.

I’ve been pickling veggies for years and always have a jar of my easy pickled cabbage or pickled red onion in my fridge. They’re such an easy way to add flavor to a dish plus they keep in the fridge for 30 days and just get better and better with time. So I thought why not try pickling some fruit, starting with mango, and the result was DELISH!

They’re perfect in this 5-minute tangy mango cucumber side salad, in a bowl, or on tacos. Trust me, you won’t regret adding these into your life.

An overhead shot of the ingredients to make pickled mango. There is a bowl with sugar in it, a bowl with salt, a plate with sliced mango, and a bowl with white wine vinegar.

What You Need for This Pickled Mango Recipe & Substitutions

Fresh Mango: You want to use a ripe but firm mango for the optimal texture and flavor. If you don’t have fresh mango, you can use frozen mango. Make sure to defrost the mango before pickling. Keep in mind that frozen mango may have a slightly softer texture than fresh mango.

You can also try this recipe with fresh pineapple, or I’ve also seen people pickle pineapple rinds. I have not tried it (yet) but it sounds delicious. fhere

White Wine Vinegar: I usually pickle my veggies with white vinegar but wanted to try white wine vinegar with the mango. I find it has a subtle fruitiness and lower acidity level, giving it a milder flavor. The result? A tangy and slightly fruity flavor to the fruit, enhancing its natural sweetness. You can substitute it with other types of vinegar based on your preference. This recipe would be great with white vinegar, apple cider vinegar, or rice vinegar.

Salt: Salt plate plays a crucial role in the pickling process – you can’t really substitute it but can choose different types. Not only does it enhance the flavor of the mango, it also acts as a natural preservative, helping maintain the crispiness and texture of the mango. I used sea salt but you can use kosher salt or table salt as well. Different salts have different flavors – you may need to experiment with different measurements until you reach the desired flavor.

Side note: If you haven’t read Samin Nosrat’s cookbook “Salt Fat Acid Heat”. I highly recommend it. She dives deep into salt and the role it can play in a dish. Another great cookbook with notes about salt is “Cook This Book” by Molly Baz.

Sugar: Sugar is used in pickling mangoes to help balance the tartness of the vinegar and retain some firmness in the fruit. You can substitute for another sweetener; this recipe would be great with honey or maple syrup. Both are great options but you may have to experiment with the amounts. I like to err on the side of tartness, and usually add less sweetener if I’m trying something new. Others prefer a sweeter pickle and will do the opposite.

Step by Step: How to Make Pickled Mango

Let’s first dive into how to slice a mango.

A mango that is green and yellow in color is on a wooden cutting board. A chef's knife is cutting into theand a woman's hand is holding the mango.

Select a mango: Look for a mango that is firm but slightly soft when gently squeezed. The skin color may vary depending on the mango variety. If it is too soft, it will not hold its shape well.

A cut mango is on a wooden cutting board. A chef's knife has cut through the flat side of a mango and the cut side is facing up.

Cut the mango: If you look at the shape of a mango there is a flatter side and a wider side. Using a knife parallel to the flatter side, slice straight down to cut off one side of the mango. Repeat on the other side, cutting as close to the central stem as possible. You will end up with two large mango halves.

A mango half is scored lengthwise. It is on a wooden cutting board. A hand is holding the mango.

Cut the mango into slices, being careful not to cut through the skin. Once sliced, use your fingers or a spoon to gently separate the flesh from the skin. Repeat with the other mango half.

An orange mango is sliced into pickle-size slices. The pieces are laid on a cutting board with a chef's knife under them. In the corner is the skin of the mango.

Once sliced, use your fingers or a spoon to gently separate the flesh from the skin. Repeat with the other mango half.

An overhead shot of a mason jar with 10 slices of mango in it.

To a mason jar, add the sliced mango. In a measuring cup, add the boiling water, vinegar, salt, and sugar. Note: If making multiple pickled mangoes, add to a large pitcher. Stir until the salt and sugar are dissolved.

An overhead shot of a jar with a mango in it. The jar has water in it and there is a bowl of salt in the corner.

Pour the water and vinegar mixture over the top of the mango, making sure to completely cover them with liquid. Screw on the lid and let cool before placing them in the fridge.

Mistakes and Fixes

Yes, there are a few mistakes you can make while pickling mangoes, and I’ve made a few.

Overripe Mangoes: Overripe mangoes can result in a mushy texture and an overly sweet pickle. Choose mangoes that are ripe but still firm. They should give slightly when gently pressed, but not be overly soft.

If you happen to choose overripe mangoes, you can use them for something else (like this delicious spicy mango margarita smoothie or these tajin margarita pops) or you can try increasing the vinegar to water ratio.

Insufficient Pickling Liquid: You want the mango slices to be fully submerged in the pickling liquid to prevent spoilage and uneven flavor distribution. If you find that the liquid doesn’t cover the mangoes completely, either split the mango between two mason jars or add more vinegar and water.

Incorrect Vinegar-to-Water Ratio: The ratio of vinegar to water is crucial in achieving the desired flavor and preservation. Using too much water can dilute the tanginess, while using too much vinegar can overpower the mango flavor. Follow the recipe guidelines for the appropriate ratio of vinegar to water. Whether the liquid is too watery or too vinegar-y, add to a bigger mason jar and correct with the appropriate liquid.

Nutritional Benefits

Mangoes: Mangoes are not only delicious but also offer several nutritional benefits. One mango has approximately 65% of your daily vitamin C intake! Vitamin C is essential for immune function, collagen synthesis, and antioxidant protection. Mangoes are also a good source of vitamin A, which can help support eye health, immune function, and skin health.

A mason jar filled with mangoes is on a white plate. There is a spoon to the right of the plate. In the background is another mason jar with pickled mangoes.

How to Meal Prep Pickled Mangoes

Meal prepping pickled mango can be a great way to incorporate their tangy and sweet flavors into your meals throughout the week. Pickled fruits and veggies also keep in the fridge for 30 days. I recommend doubling this recipe and using it in salads, tacos, or bowls.

Flavor Boosters

To increase the flavor of the pickled mango, try:

Adding Spices: Enhance the flavor profile by infusing the pickling liquid with spices like ginger, cinnamon, hot peppers, or chili flakes. Adjust the amount of spices based on your taste preferences.

Extending the Pickling Time: While these pickled mangoes are ready to go in 15 minutes, you can extend the pickling time to intensify the flavor. That’s why these are so great to batch prep – the mangoes will continue to develop their taste as they pickle longer.

Citrus Zest or Juice: Add a burst of freshness by incorporating citrus zest or juice to the pickling liquid.

A white bowl is filled with a cucumber mango salad. There is a gold fork in it. To the left of the bowl is a pink plate.

How to Enjoy Pickled Mango

You can enjoy the pickled mangoes as a standalone snack or you can use them to elevate a dish (tip: they pair perfectly with a cheese board).

Salad Topping: I love them in this 5-minute fresh mango cucumber side salad. You can also add pickled mango slices to your favorite salads for a burst of tanginess and a unique twist. They pair well with a salad that has greens, grilled chicken, nuts, and other salad toppings.

Sandwich or Wrap Ingredient: Add some pickled mango to your sandwiches, wraps, or paninis. They can add a delightful contrast to savory fillings like roasted turkey, cheese, and fresh greens.

Rice or Grain Bowl: Pickled mangoes are DELISH in a rice or grain bowl for a pop of flavor. Combine them with cooked grains, vegetables, and proteins of your choice for a vibrant and satisfying meal.

If you make these Pickled Mangoes, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo