Name: Pickled Mango With Ginger
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 quart
Ingredients: 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

Directions

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.

Photograph by Charles Masters

Recipe courtesy Food Network Magazine

On Tonight

Pickled Mango With Ginger

Categories:

Related Pages