Pickled Mango With Ginger

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 1 quart
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1 cinnamon stick

1 teaspoon cumin seeds

1/2 teaspoon black peppercorns

3 cardamom pods, crushed

3/4 cup distilled white vinegar

1/4 cup sugar

Juice of 1/2 lemon

Kosher salt

6 thin slices peeled ginger

2 dried chiles de arbol

2 large firm mangoes, peeled and cut into 1/2-inch-thick wedges


  1. Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.