Pickled Mango, known as Amba in the Middle East, is sweet, tangy, and absolutely delicious! Sure, you can buy Amba, but it's so much better when you make your own with this easy Pickled Mango recipe. Serve pickled mangos on the side, like you would pickles, or in sandwiches, especially with falafel!
If you had told me a few years ago that one day I'd be making my own Pickled Mango, I wouldn't have believed you.
I didn't start with a family recipe; Amba was purchased, not prepared. But guess what, here I am, killing it!
I've always assumed that any recipe that my mom did not attempt must be too difficult to attempt. After all, we're talking about the same lady who made her own wine, cheese, and yogurt.
I wish I could call mom and tell her how easy it is to make Pickled Mango. But who knows, maybe she's looking down on me and smiling?
How to Make This Recipe
- While the jars are sterilizing, peel and slice the mangos.
2. Next, mix vinegar, water, and oil in a small saucepan. Add the chilis, garlic, and spices. Bring to a boil then remove from heat.
3. Divide the mango slices, chilis, and garlic between the sterilized jars.
4. Pour the brine over the mangos.
5. Process the jars for ten minutes in the boiling water.
6. Refrigerate for a week before eating.
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. I recall mom preparing a Sabich Sandwich (say that five times real fast) for my brother, Joe.
Sabich is a traditional Israeli sandwich consisting of a Pita Pocket stuffed with fried eggplant, boiled egg, sliced tomatoes, and pickled mangos.
Recipe FAQs and Expert Tips
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.
- 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!
Related Recipes
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Pickled Mango (Amba)
Ingredients
- 2 large unripe mangos
- 1-½ cups apple cider vinegar
- ½ cup water
- 1 T. olive oil
- 2 dried chilis (or more if you're brave)
- 4 cloves garlic
- 1 T. salt
- 1 tsp. curry
- 1 tsp. turmeric
- 1 tsp. mustard seeds
- 1 tsp. fenugreek
Instructions
- While the jars are sterilizing, gathering all your ingredients.
- Peel and slice the mangos and set aside.
- Next, mix vinegar, water, and oil in a small saucepan. Add the chilis, garlic, and spices. Bring to a boil then remove from heat.
- Divide the mango slices, chilis, and garlic between the sterilized jars.
- Pour the brine over the mangos.
- Process the jars for ten minutes in the boiling water. Refrigerate for a week before eating. Shake the jar every now and then to redistribute the spices.
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!
Nutrition
This recipe was originally posted on 3/1/2018 and was updated on 4/28/20 by updating the photos and making some slight recipe adjustments. The oil was reduced by one tablespoon and the garlic was increased by 2 cloves.
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!