East Indian Mango Pickle 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 dal, chawal (rice) with papad and pickle; or even the masoor dal with a 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 sweet mango pickle, try our East Indian recipe for below, which is a little different from the other East Indian mango pickle called murabba that we also love.

What Ingredients do you need to make Mango Pickle?

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 dal that we mentioned earlier.

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

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.

FAQ’s 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.

How long can you store 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.

Other Recipes You Might Like

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Mango Pickle in a small white dish on a blue table.

How to make East Indian 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 mins
Cook Time 25 mins
Total Time 35 mins
Course Pickle
Cuisine East Indian, Indian
Diet Gluten Free, Hindu, Vegan, Vegetarian


  • 500 g Raw Green Mangoes
  • 1.5 inch Ginger
  • 5 Garlic Flakes
  • 1 tsp Turmeric Powder
  • 2 tsp Chili Powder
  • 150 ml Vinegar
  • 200 g 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.
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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