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Pickled Mango Spears

Serves 16
Time 4 hr 10 min
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.
Ingredients
  • 1 1/4 cup 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, cut into 8 spears each
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Exclusively for Prime members in select ZIP codes.

Method

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.

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.
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  • 1 1/4 cup 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, cut into 8 spears each
Shop with Prime

Exclusively for Prime members in select ZIP codes.