Pickled Mango Spears

Pickled Mango Spears

Serves 16

Sweet and savory, these mangoes are perfectly pickled in a brine of cider vinegar, honey and mustard seeds. Layer them on sandwiches, serve alongside a cheese plate or enjoy as a snack.

  • 1 1/4 cups cider vinegar
  • 1/3 cup honey
  • 1 tablespoon brown mustard seeds
  • 2 teaspoons fennel seeds
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground turmeric
  • Peel of 1 lime, removed in wide strips with a paring knife or vegetable peeler
  • 4 ripe but firm mangoes, peeled, pitted and cut into 8 spears each
You must be signed in to use shopping lists. Sign in or create account

In a medium pot, bring vinegar, 1 cup water, honey, mustard seeds, fennel seeds, salt, turmeric, and lime peel to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 1 minute. Pour hot brine over mangoes in a large, heatproof bowl and set aside to let cool to room temperature. Cover and chill until cold, about 4 hours. Serve immediately, or drain and chill until ready to serve.

Nutritional Info: 
Per Serving:Serving size: 2 spears, 40 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 10g carbohydrate (1g dietary fiber, 9g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion