Quick Pickles | Refrigerator Pickles

Green mango pickle

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These are such gorgeous green mangoes. They are at the end of their season but cheap as they are on the small side and not yellow – imperfect-perfect for making pickles. No mangoes were wasted in the making of these pickles the ones that were a bit too soft or yellow were instantly devoured by my boys who can never have enough mangoes.


Green mango pickle

Print Recipe


  • 6 green or firm mangos – 1 kg
  • ¾ tablespoon salt
  • 1 teaspoon coriander seeds
  • 1 teaspoon cardamom pods
  • 3 cinnamon sticks
  • 1 small knob of unpeeled ginger sliced
  • Lime zest slices
  • 3 500ml jars
  • 250ml white wine vinegar
  • 65 grams coconut sugar
  • 250ml water



Peel and cut mangoes into thin slices, cover with salt and leave to rest for 1 hour so that the water is drawn out of the fruit


Sterilise your jars and lids – see Resources


Place spices, ginger and lime zest in the bottom of each jar, reserve the cinnamon to use to hold down the fruit after the brine is added


Meanwhile make your brine by adding vinegar, sugar and water to a saucepan – stir to dissolve sugar – bring to the boil


Drain the mango and add to the clean jars


Add the hot brine to the jars


Run a butter knife around your jars and gently tap onto the bench to release any air bubbles, if the fruit is floating to the surface of the brine you can use the cinnamon sticks to cross the tops of the jars horizontally angling down into the jar beneath the shoulder to hold the pieces down


Wipe rims with a clean tea towel and add the clean lids


Keep in the fridge for up to 3 months


Delicious with tacos, avocados and fish dishes


Inspired by Turmeric pickled mango Cornersmith Salads & Pickles (2017: 42). Use up lime peels left over from juicing in pickles like these.

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