Pickled mango

December 3, 2019
Pickled mango

Make the most of the season’s best produce by pickling and fermenting it in a selection of sweet and savoury recipes that are sure to add bursts of flavour and colour to any meal.

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Pickled mango

Serves: Makes 1 medium jar
Total Time: 20 mins + 1 week, to pickle


  • 1 cinnamon quill
  • 1 tsp juniper berries (find at woolworths.co.za or yuppiechef.com)
  • 3 cardamom pods, crushed
  • 250ml (1 cup) white wine vinegar
  • 55g white sugar
  • 1 knob ginger, sliced
  • 3 chillies, sliced in half lengthways
  • 2 mangoes, peeled and cut into wedges



Place the cinnamon quill, juniper berries, crushed cardamom pods, vinegar, sugar, ginger slices and chilli halves in a medium saucepan. Bring to a gentle simmer over medium heat, stirring continuously until the sugar has dissolved completely.


While the liquid is simmering, place the mango wedges in a medium sterilised glass jar with a lid. Pour over the pickling liquid. Seal and refrigerate to pickle for 1 week.


Remove from fridge and roughly chop the mango wedges to create a pickled mango chutney/salsa. Serve with homemade chicken burgers for a zingy kick. Store any leftovers in a sealed jar in the fridge for up to 1 month.

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