Mango Pickle – Mumbai East Indian Recipe

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If you love Indian food, mangoes will become an indispensable part of your diet. Other than as a dessert, mangoes find prominent use in curries and pickles. One popular one, this traditional East Indian Mango pickle is sweet and mouth-watering. Easily and quickly cooked, it can be stored for months.

Here in India, pickle is eaten as a side dish with many meals. It’s khatta (sour) and meetha (sweet) at the same time. Talk about the simple yellow lentil dal, chawal (rice) with papad and pickle; or even the red masoor dal with fried fish or fried brinjal, and chapati with pickle. The combinations are many and all yummy! And to top that, there are so many types of mango pickles in India because of the vast number of cuisines. To make your own tasty aamcha achar, try our recipe for mango pickle below, which is a little different from the other mango pickle called murabba that we also love.

What Ingredients do you need to Pickle Mangoes like Indians?

To make this tangy and delicious sweet mango pickle, all you need is green mangoes, vinegar, sugar, garlic, ginger, turmeric, and chili powder.

How to Make Mango Pickle at Home?

First, you need to dice the raw green mangoes into half-inch pieces and cut the garlic and ginger into fine slices.

Diced raw and semi-ripe mango in a steel vessel.
Diced raw and semi-ripe mango
Sliced garlic and ginger, along with chilli powder and turmeric on a steel plate.
Garlic, ginger, chilli powder and turmeric

In a vessel, add vinegar and sugar and allow this to come to a boil on a high flame till it thickens slightly. See the sugar bubbling away below?

Mel aka syurup of sugar and vinegar.
Mel of sugar and vinegar

Next, add in your spices, turmeric, and chilli powder; followed by the chopped ginger and garlic. Mix these well and allow them to simmer for a while.

The syrup of sugar, vinegar, and spices boiling in a steel pot.
Add the spices to the mel and mix

Lastly, add in the diced raw green mango and again mix well. We’ve used a mix of raw mango and semi-ripe mango. Allow the mango to cook for about 15 minutes till done.

Diced mango added to the spicy mel in the steel vessel.
Add diced mango to the mel

And your spicy and sweet mango pickle is ready! Allow it to cool before you can bottle it in glass, ceramic or steel jars. This mango pickle goes perfect with almost every meal! But to really enjoy the flavour of the khatta meetha aamcha aachar or mango pickle, the best way is to eat it with the simple Indian moong dal that we mentioned earlier.

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Mango Pickle in a small white dish on a blue table.
Mango Pickle ready to be served
45 degree view of the East Indian Mango Pickle in a small white dish on a blue table.
Tangy East Indian Mango Pickle
Top view of the East Indian Mango Pickle in a small white dish on a blue table.
Sweet Mango Pickle
Mango Pickle in a small white dish on a blue table.

How to Make Sweet Tangy Mango Pickle

This traditional East Indian Mango pickle is sweet, tangy and mouth-watering. Easy to make at home, it can be stored for months.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Pickle
Cuisine East Indian, Indian
Servings 40 Servings
Calories 30 kcal
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Gluten free icon on Abbysplate website.
Pickles and chutneys icon on Abbysplate website.


  • 500 Grams Raw Green Mangoes
  • 1.5 inch Ginger
  • 5 Garlic Cloves or Garlic Flakes
  • 1 teaspoon Turmeric Powder
  • 2 teaspoon Red Chili Powder
  • 150 ml Vinegar
  • 200 Grams Sugar


  • Dice the green mangoes into half-inch or cm-long pieces.
  • Cut the garlic and ginger fine (like slivers).
  • In a vessel, add sugar and vinegar, and bring to a boil. (about 5 – 7 mins )
  • Add the turmeric, chili powder, garlic and ginger and allow to simmer for 3 mintues.
  • Lastly add the diced mango and cook for another 15 mins till done.

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  • Dice the mangoes and cut the garlic and ginger before you start cooking. 
  • You can use any vinegar you prefer. We sometimes use plain white vinegar and sometimes apple cider vinegar. 
  • If you want a sweeter pickle, try our Mango Murraba Recipe. It’s the one that our friends take back to other countries every time they visit.
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Stuff You Might Want to Use

All Natural Slate Cutting Board
King Arthur Baking - Country Bread Knife
6 Piece Stainless Steel Cookware Set
700 ml or 1 litre Ceramic Barni For Pickles

Nutrition (Per Serving)

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 6mg | Fiber: 1g | Sugar: 5g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

This printable recipe card is for home use only. For more recipes head over to

What’s Perfect About This Mango Pickle recipe?

  • It is very easy and quick to make.
  • This mango pickle needs only a few ingredients.
  • Mangoes are a great source of Vitamin C.

Cooking Tips Or Tricks

  • Dice the mangoes and cut up all the ginger and garlic before you start cooking.
  • Let the sugar syrup thicken slightly before you add the spices.
  • If you liked this recipe, you might also like our amboshi recipe and kadmat recipe.

Questions About Mango Pickle

Can I Use Ripe Mangoes?

No, you need to use raw green mangoes as ripe mangoes will get squishy. But semi-ripe mangoes are perfectly okay to use.

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How Long Can You Store Mango Pickle?

The sugar in the pickle acts as a preservative and allows it to last for a few months when stored properly.

What Is Pickle Used For?

Depending on the type of pickle, it can be used in salads or as a side dish. This mango pickle is a great side dish for most Indian meals.

Can Pickles Go Bad?

Yes, if the jar it is stored in is not closed properly and moisture gets in, the pickle can go bad. Just ensure you close the container or jar properly after each use. Also, make sure it’s stored in a cool dry place.

What Other Recipes Can I Make With Mangoes?

You can try making our sweet mango murabba, spicy mango salad, or yummy mango cheesecake.

If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.

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Pinterest image of raw mango and the ready mango pickle on a striped blue background.
Pinterest image of East Indian Mango Pickle in a white dish on a striped blue background.

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