Spicy-Pricey Pickled Mango Salad

Pickled Alphonso Mango and Chile Salad

I like mangoes. I’ve always liked mangoes. In fact, I’ve featured them on this blog. HereHere… and Here. I always thought there were just two types of mango. The big egg-shaped mango and the smaller comma-shaped mango. Or in my layman’s terms the Hawaiian mango and the Mexican mango. But I’ve recently discovered that someone’s been holding out on me. There’s also an Indian mango more appropriately called Alphonso mango. All I can say is I hope you seek this mango out. I bought some at an Indian market and I can honestly say the Alphonso mango is now my favorite mango. It’s unbeatable for its buttery flesh, incredible fragrance, and perfectly balanced sweetness.

Alphonso Mango

The Alphonso mango does have a downside. The price. They can cost as much as $4 apiece. But don’t let that stop you. If you can find one buy one. Better yet, buy a dozen. If ever there was a fruit to teach us the art of living in the moment, it’s the Indian mango. The season is fleeting (from now until the end of June) and supplies are often limited so don’t dilly-dally. Seize the day, be brave and buy a bunch when they’re still unripe and green. Then watch as they change color dramatically, transforming from a hard and sour fruit into something golden-hued and altogether richer and sweeter than any mango you’ve ever tasted.

If you find you have too many mangoes ripening all at once, go ahead and pickle some of them. I did in this (spicy-pricey) Pickled Mango Salad with Thai Bird Chile. GREG

Alphonso Mango Pickled Alphonso Mango and Chile Salad

Pickled Mango Salad with Thai Bird Chile 

Print This Recipe Total time Yield 4Source Meera SodhaPublished

Work over a bowl as you shave the mangoes to capture the juice.

Pickled Alphonso Mango and Chile Salad


  • ½ red onion (peeled and thinly sliced )
  • 2 fresh lime (juice only)
  • 2–3 large ripe but firm alphonso mangoes (or other type mango)
  • 1–2 Thai bird chile (or more to taste)
  • 1 teaspoon kosher salt
  • freshly cracked black pepper (to taste)
  • 1–2 tablespoon granulated sugar


Place onion in a medium bowl and add lime juice.

Using a vegetable peeler, peel mangoes: discard peel. Carefully shave mangoes top to bottom to create long, thin ribbons.

Place mango ribbons in the bowl with onion, and add chile, salt, and a few grinds of black pepper. Toss to coat. Add 1 tablespoon sugar, and toss again. Taste for sweetness and add additional sugar and captured mango juice to taste. Cover and chill for at least 2 hours and or up to 2 days.