Fresh Mango Pickle

It’s green mango season! Yes, it’s here and it doesn’t last too long. The young tiny and lip puckering unripe fruit of the mango tree is absolutely delicious. For a quick pickle, cut the tiny mangos into slivers and scatter with cayenne pepper, salt and a bit of dry garlic. If you’d like throw in some chopped cilantro. Stir in some good olive oil and hey presto your done!

This image has an empty alt attribute; its file name is img_3495.jpg

Tastes amazing as a condiment with anything really. I particular like eating it rolled up into a paratha (unleavened flaky flatbread) and washing it down with a cup of hot chaa!

Fresh Mango Pickle

  • Difficulty: easy
  • Print

You will need:

  • 6 young green mangos, the size of an egg
  • 1/2 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/4 cup olive oil
  • 1 – 2 tablespoons cilantro, chopped

To make:

  1. Cut the the mangos in half lengthwise, and remove the soft white pit.
  2. Slice the mango into thin slivers, lengthwise.
  3. Sprinkle with the salt, paprika and garlic powder and mix to coat the mangoes.
  4. Leave the mangos for 15 minutes or so to absorb the spices.
  5. Stir in the olive oil and chopped cilantro.
  6. Taste for seasoning. Adjust if needed.
  7. Spoon into a glass airtight container.
  8. The pickle keeps in the refrigerator for up to 2 weeks.

This is a super fast and easy recipe. And the mangos add a depth of flavor to anything you eat them with. Besides eating this crunchy delight with roti, I absolutely love eating it alongside a hot bowl of chicken curry and fluffy basmati rice. Of course it has to be dolloped with ghee!

Give this quick and easy mango pickle a shot. You won’t regret it!

This image has an empty alt attribute; its file name is img_3490.jpg

TIPS – if you can’t find the small green mangoes try using the a large green mango. Just make sure that it’s really firm on the outside and the flesh should be white with a tinge of yellow on the inside. Green mangoes can be found at any Indian or Mexican market.

CHILDHOOD MEMORY – I spent a lot of my school holidays in Chinhoyi, a small farming town about an hour from Harare.

I’d climb into the mango tree in my grandparents yard and snap the young tart fruit off the tree with my bare little hands. Immediately, I’d feel the warm sticky liquid from the stem dribble down my forearms as I scrambled down the tree. As I ran to the kitchen, I made a mental note to wash my hands before the itching began.

A quick rinse under the tap and I was rid of the white liquid. On my way to the pantry I grabbed a plate from the cabinet to pour in a handsome amount of rock salt and cayenne pepper. A quick swirl with my index finger ensured the balance of the two spices. I’d then eagerly dunk my fresh plucked green mango into the spicy pile and bite off a chunk of the crunchy goodness. The flavor explosion in my mouth was absolutely worth the few scrapes I received on my way down the tree.

If you haven’t eaten green mango this way you definitely should. The slightly bitter skin accompanying the sour and sweet flesh of the mango mingled with the salt and spicy cayenne is mouth wateringly delicious. Go on give it a go before the season is over…

For the Love of Ghee,



Please, For the Love Of Ghee, let me know what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s