How to Make Fresh and Spicy Thai Style Pickled Mango

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How to Make Fresh and Spicy Thai Style Pickled Mango
Photo: food.detik.com

Thai pickled mango, known as Som Tum Mamuang in Thai, is a popular and flavorful condiment in Thai cuisine. It is often used as a side dish or accompaniment to enhance the taste of various dishes.

Making fresh and spicy Thai-style pickled mango is a delightful way to enjoy the unique combination of sweet, sour, and spicy flavors.

Here’s a simple recipe for you to try:

Ingredients:

  • 2 large green mangoes, peeled and julienned
  • 1 cup white vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tablespoon salt
  • 1 teaspoon chili flakes (adjust to taste)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, finely grated
  • 1 tablespoon fish sauce (optional, for added umami)
  • 1 teaspoon soy sauce
  • Fresh cilantro leaves for garnish (optional)

Instructions:

  1. Prepare the Mangoes:

Peel the mangoes and cut them into thin, julienned strips. You can use a julienne peeler or a sharp knife for this.

2. Make the Pickling Liquid:

In a saucepan, combine the white vinegar, water, sugar, and salt.
Heat the mixture over medium heat, stirring until the sugar and salt dissolve.
Bring the liquid to a gentle boil and then let it simmer for a few minutes. Remove from heat and let it cool to room temperature.

3. Add Flavorings:

Once the pickling liquid has cooled, add chili flakes, minced garlic, grated ginger, fish sauce (if using), and soy sauce. Adjust the spice level and other seasonings according to your taste.

4. Combine with Mangoes:

Place the julienned mangoes in a clean, dry glass jar or airtight container.
Pour the cooled pickling liquid over the mangoes, ensuring they are fully submerged.

5. Marinate:

Seal the jar or container and let it marinate in the refrigerator for at least 24 hours to allow the flavors to meld and the mangoes to pickle.

6. Serve:

Once the pickled mango is ready, serve it chilled. Garnish with fresh cilantro leaves if desired.

7. Store:

Store any leftover pickled mango in the refrigerator. It should stay good for a few weeks.

Enjoy your homemade Thai-style pickled mango as a refreshing side dish, a topping for grilled meats, or as a zesty addition to salads! Adjust the spice level and other seasonings to suit your preferences.