Ramkela mangoes are renowned for their sour taste and firm pulp, making them ideal for pickling. This variety of mango is mainly grown for this purpose, and its flavor and aroma are unique. However, it can be difficult to find depending on its location in the world. The Haden mango also has a few stages of flavor.
When unripe, it is firm and can have a bitter and sour taste. At this green stage of development, the Haden mango will produce a more acidic and strong-tasting pickle. In countries where mangoes were first discovered, such as India, Bangladesh and the Philippines, locals developed ways to preserve mangoes for year-round consumption. Pickling is an ancient method of preserving food that has been used for centuries. It involves soaking the fruit in a brine solution or vinegar, which helps to preserve it and give it a unique flavor.
Pickled mangoes can be eaten as a snack or used in recipes such as curries or salads. They can also be used to make chutneys or sauces. When choosing a raw mango for pickling, it is important to consider the flavor and texture of the fruit. Ramkela mangoes are known for their sour taste and firm pulp, making them ideal for pickling. The Haden mango is also a good choice as it has a few stages of flavor, from sour to sweet.
It is important to choose a ripe mango that is not too soft or overripe. Pickling mangoes is an easy process that requires only a few ingredients. The most important ingredient is salt, which helps to preserve the fruit and give it its unique flavor. Vinegar can also be added to give the pickle a tangy taste. Other ingredients such as spices, herbs and sugar can be added to enhance the flavor. Pickled mangoes can be stored in an airtight container in the refrigerator for up to two weeks.
They can also be frozen for up to six months. Pickled mangoes are a delicious way to enjoy this tropical fruit all year round.
