Salads & starters

Mango achards

Pieces of green mango pickled in a spicy garlic vinegar, crunchy and tangy. An emblem of Réunion cuisine, they accompany curries, grills and rougails all over the island.

25 min
6 servings
Medium
Budget-friendly
🇷🇪 Réunion

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Ingredients

Spices & seasoning

Peppercorns
1 Bay leaf

Optional extras

1 Carrot (in rounds)

Nutrition facts

143 kcal per serving

Protein: 5.7 g
Carbohydrates: 24.6 g
of which sugars: 21.8 g
Fat: 1.8 g
Fiber: 2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Peel the green mangoes and cut them into thin strips, avoiding the stone.
Place the strips in a bowl, sprinkle with coarse salt and mix, then leave to drain for 30 minutes.
Rinse the mangoes quickly and drain them thoroughly.
Crush the garlic and slice the chilies into rounds.
In a saucepan, heat the vinegar with the sugar, garlic, chilies, peppercorns and bay leaf, without boiling.
Layer the mango strips into clean, sterilized jars, adding the chilies as you go.
Pour the hot vinegar over the mangoes until fully covered, then seal the jars.
Let rest at least 2 days before eating, then store in a cool place.