Sweet and Sour Mango Pickle
If you were never a fan of pickles before, now you will be. This Sweet and Sour Mango Pickle is addictive.
Usually I am spoilt because my mum or my mum-in-law sends us pickle. However, sometimes I am in the mood to make my own.
Sweet and Sour Mango Pickle
My mum-in-law helped me with the ingredients and the method. I created my own little recipe and my Sweet and Sour Mango Pickle is perfect. At least I think it is.
It is so delicious, with a little tanginess and some sweetness, yum! The most difficult part about making pickles is the cutting up of the mangoes or veggies, if it’s a veggie pickle.
These mangoes I must admit wasn’t too difficult to cut up, as they were still “young”. It’s the large ones that’s a mission to cut.
Ingredients required for Sweet and Sour Mango Pickle
Green Mangoes, Pickle Masala, Garlic, Cumin, Coriander, Fennel, Sugar, Salt, Vinegar and Oil. This is a sweet and sour pickle it’s why I added sugar.
The amount of sugar can be adjusted according to your preference. I found that the amount of sugar was perfect for our taste buds but if you feel you want a sweeter pickle add more sugar.
How do I make the Sweet and Sour Mango Pickle?
You have to cut up the mangoes, I usually cut them up into 8 pieces. Rinse them well and soak it in some salt to prevent it from turning brown.
Drain all the excess water and spread the mangoes on a tray. The mangoes need to be air dried in a warm sunny spot.
I usually place it on my kitchen counter top near a window, where there is some sunlight. If you are leaving it outside you can cover it with a net.
It only needs to dry for about 3 to 4 hours. If it’s a cooler day it may take slightly longer.
Making the syrup
The water and sugar is added to a saucepan and you heat it until it forms a thick syrup. The syrup is cooled down a little and added to the mangoes.
How long does the pickle have to soak before I eat it?
Many of us would want to know the answer to this burning question. My hubby ate it almost immediately. How soon you eat it depends on how soft you prefer your pickle.
Obviously if it soaks for a few days it will be a little softer and the flavours will develop. Which makes a delicious pickle.
However, there’s nothing wrong with eating it immediately. We usually do, you just have a more crunchy pickle.
I think pickles can last perfectly fine in a sterilised bottle, in the refrigerator, up to a month. If you make a large batch you can freeze the pickle.
When required you will have to thaw the pickle out for a few hours before serving. We very often freeze pickles and it works perfectly fine.
If you want to try a Mango Pickle that’s a little different why not try this one from Rachna Cooks. If you do try my recipe please drop me a comment and a star rating, I always love hearing from you.
Pickles pairs perfectly well with vegetarian curries:
First Published, August 26, 2020 Updated, September 23, 2025
Sweet and Sour Mango Pickle
Ingredients
- 1 kg green mangoes cut each into 4 pieces
- 1 tablespoon coarse salt
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup white vinegar
- 1/2 cup vegetable oil
- 8 garlic cloves smashed
- 100 gram pickle masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground fennel
Instructions
- Cut the mangoes into 4 pieces. Rinse well and drain any excess water.
- Add the salt to the mangoes and allow it to stand for about 2 hours. Drain the excess water and pat the mangoes dry with some paper towel.
- Spread the mangoes on a tray or an oven cooling rack and place it in a warm sunny place, for about 8 hours, to dehydrate.
- Place the sugar and water in a saucepan and cook until it thickens. Take some syrup between your thumb and forefinger and when you take your fingers apart it should form a single thread. That confirms it's ready or you can be slightly thicker. Allow it to cool slightly.
- Place the mangoes in a bowl and pour the vinegar in. Heat the vegetable oil in a pan and add the garlic, the pickle masala and spices. Cook for 30 seconds and add it to the mangoes. Mix well and add the sugar syrup.
- Store the mangoes in a large sterilized glass bottle and refrigerate
Notes
- If you prefer the pickle a little sweeter you can add more sugar and water when making the syrup.
- The pickle can be stored in the freezer, in an airtight container. Thaw before serving.
I love it I want to try it
Hi Lorraine
Love all your recipes
Mango pickle is a must try
Dearest Lorraine
Thank you again, perfect mango pickle recipe. mangos are in abundance in cape Town, I used your pickle mix from the INDIAN VEG PICKLE MASALA TOGETHER WITH KASHMIRI, WOW THAT’S WAS ABSOLUTELY DELICIOUS 😋😋😋
You are the kindest Lallie. I so appreciate you trying all my recipes and giving me feedback. Your support is always appreciated:-)
Dearest Lorraine❤️❤️❤️
Thank you, this is one of the best mango pickle I have had.
Absolutely delicious
Also want to thank you for always sharing delicious tasty yummy recipes,
Loving your FB with posts, so inspiring
You are such a loyal, kind supporter. Thank you so much Lallie, I appreciate you and love sharing my recipes:-)
Hi Lorraine
A big thank you for all your recipes.
The beauty of it is that most of the ingredients are so basic that it can be found in every Indian kitchen and it does the job!
Tried the mango pickle recipe,came out “tops “!
Keep it up!