Pickled Mangoes or Amba are consumed in great quantities in the Middle East. They are sweet, tangy, and absolutely delicious! Although Amba can be purchased at most Middle Eastern markets, it's so much better when you make your own. Serve the pickled mangoes in Sabich and Falafel sandwiches or eat them straight out of the jar!
Pickled mangoes are popular in many cultures, however, various methods are used to prepare them. For example, in the Philippines, they are called Burong Mangga. The Filipino version is sweeter and has fewer spices, although peppercorns are sometimes added.
Li Hing Pickled Mango are Hawaiian pickled mangoes. Li Hing Mui are salty dried plums that are used in the brine to add flavor and give the mangoes their red color. Sometimes Li Hing powder is used instead. This powder is also used to flavor shave ice, a popular treat in Hawaii.
Jump to:
🧐Why This Recipe Works
Amba is very tasty and super easy to prepare! It lasts a long time in the refrigerator and can be served on the side of many dishes or eaten as a healthy snack when you are craving something sweet and sour.
🔖Recipe Ingredients and Substitutions
- Firm Mangoes: Use large green mangoes that are firm to the touch. Ripe mangoes will not retain their shape and will have a mushy texture.
- Pickling Solution: I like to use apple cider vinegar in my pickling solution. You can substitute with white vinegar or rice vinegar if you need to.
- Chiles: This recipe calls for 2 dried chiles to make the pickled mangoes spicy. If you prefer the pickled mangoes mild, you can leave the chiles out.
- Pickled Mango Seasoning: You'll need the following spices to make pickled mangoes: curry powder, turmeric powder, mustard seeds, and fenugreek seeds. I don't add sugar to my Amba, but if you want to add a little more sweetness you can add a tablespoon of brown sugar.
🥭How to Make Pickled Mangoes
Step 1: While the jars are sterilizing, peel and slice the mangoes.
Step 2: Next, combine vinegar, water, and oil in a small saucepan. Add the chiles, garlic, and spices. Bring to a boil then remove this brining solution from the heat.
Step 3: Place mango slices, chilis, and garlic into the sterilized jars.
Step 4: Pour the brine over the mangoes and hand tighten the lids.
Step 5: Process the jars for ten minutes in the boiling water. Store the jars in a pantry for at least a week to allow the flavors to come together. Shake the jar every now and then to redistribute the spices. Once open, refrigerate the jars for up to six months.
🍽 Serving Suggestions
Amba is very popular in the Middle East, as well as India. In most Middle Eastern cultures, pickles are served on the side accompanying most meals.
Amba, on the other hand, is usually served in sandwiches. Sabich is a traditional Israeli sandwich consisting of a Pita Pocket stuffed with fried eggplant, boiled egg, sliced tomatoes, and pickled mangos.
If you're looking for other mango recipes, you'll have to give this delicious mango salad a try! Not only is it gorgeous, but it's also loaded with nutrition!
🤷🏻♀️Recipe FAQs
I never knew there were so many mango varieties until I researched the subject!
To make pickled mango, use unripe or firm mangos. If they're too ripe, they will fall apart once pickled. I've used Kent and Haden mangos with good results.
Check out this post to learn about some common mango varieties.
Pickled Mango or Amba can last for six months or more when stored in the refrigerator.
Although the pickled mangos consistency might get mushier over time, it's still good to eat and should not go bad as long as bacteria isn't introduced into the container.
👩🏼🍳Pro Tips
- Shake the jar every now and then to redistribute the spices.
- If you like more spice, add crushed red pepper flakes to the brine.
- Pickled mango is also a great addition to Falafel, Shawarma, and Kabob sandwiches.
- If you're like me, you might even find yourself sneaking some straight out of the jar when you're craving a sour treat!
Love mangos? You'll want to try this yummy Cantonese Mango Sago drink from Teak & Thyme!
🌶Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
📖 Recipe
Middle Eastern Pickled Mangoes (Amba)
Ingredients
- 2 large unripe mangos
- 1½ cups apple cider vinegar
- ½ cup water
- 1 tablespoon olive oil
- 2 dried chilis (or more if you're brave)
- 4 cloves garlic
- 1 tablespoon salt
- 1 teaspoon curry
- 1 teaspoon turmeric
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek
Instructions
- While the jars are sterilizing, peel and slice the mangoes.
- Next, combine vinegar, water, and oil in a small saucepan. Add the chiles, garlic, and spices. Bring to a boil then remove this brining solution from the heat.
- Place mango slices, chilis, and garlic into the sterilized jars.
- Pour the brine over the mangoes and hand tighten the lids.
- Process the jars for ten minutes in the boiling water. Store the jars in a pantry for at least a week to allow the flavors to come together. Shake the jar every now and then to redistribute the spices. Once open, refrigerate the jars for up to six months.
Notes
- Shake the jar every now and then to redistribute the spices.
- If you like more spice, add crushed red pepper flakes to the brine.
- Pickled mango is also a great addition to Falafel, Shawarma, and Kabob sandwiches.
- If you're like me, you might even find yourself sneaking some straight out of the jar when you're craving a sour treat!
Matthew says
Someone told me that you can buy Amba Powder from Iraqi grocery store. How would you prepare the sauce to make home made Amba? Thanks
Hilda Sterner says
Hi Matthew,
I'm not familiar with the Amba powder. I don't recall ever seeing it in the Middle Eastern markets in San Diego. And they definitely don't have it here in Montana. 😉. I might have to do some digging.
Matthias Friedl says
Been looking for a recipe for ages, will try for sure. Is the mango you use a green mango or is it already past that stage but still hard?
Hilda Sterner says
I usually use ones that have green skin, but the fruit itself doesn't need to be green. You mainly want it pretty firm so it holds up in the brine.
Billy says
What a great recipe. Definitely trying this soon. Thank you for this!
HildaSterner says
Thanks, Billy, Amba is definitely unusual, but so good! Would love to hear how it goes!
Cari says
Sheila shared.....these are awesome. Going to make some...A plus is they are healthy!
HildaSterner says
Hi Cari! That was sweet of Sheila, and I'm glad you liked them! I love that they're healthy too. I often eat one as a snack.
Sheila says
Yes you are killing it. They are the best
HildaSterner says
Glad you enjoyed them. Let's get together soon!