If you come from a South Asian background, when you think of mangos you are probably thinking of the juicy and sweet variety. While I absolutely love sweet mangos, I also enjoy firm, tart mangos to accompany my savoury dishes. A few years ago I tried a mango salad at a restaurant. Ever since then, I have been hooked on using mangos in salads!
The trick is to buy mangos that are firm and not completely ripe. As we say goodbye to summer, we also say goodbye to the fragrant, sweet mangos. Most grocery stores will carry mangos that are firm and tangy year-round.
While I normally add in sliced mangos to jazz up a regular salad, I decided to try something new. This pickled mango was inspired by Achaar, which is Indian pickled vegetables. When you think of pickling, it sounds like a long day in the kitchen! This version of Pickled Mango is a lot quicker while still providing a nice balance of spice and sourness. The best part is that this Pickled Mango comes together in one bowl using ingredients you probably already have in your pantry.
I paired this Pickled Mango as a side with grilled chicken. On another day, I added it to a simple green salad and it added so much flavour to my regular salad! I also sneaked a few bites on its own throughout the day – it was that delicious! There are many ways to enjoy this Pickled Mango. How will you enjoy it?
Pickled MangoPrint Recipe Pin Recipe
- 3 large mangos peeled and chopped into cubes
- 1/4 cup parsley chopped
- 1/4 cup white vinegar
- 1/4 tsp salt
- 1/4 tsp red chili powder
- In a large bowl, mix together chopped mango, parsley, vinegar, salt, and red chili powder. Mix until well combined. Taste for seasoning and adjust if needed.
- Store in airtight container and refrigerate at least 1 hour before serving. The Pickled Mango can be stored in an airtight container for a few days. If you would like to store it for a longer period of time, omit the parsley.