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What Is It Wednesday {Pickled Mango}

Last week several of you guessed mango or Thai mango for my What Is It Wednesday. Well, it was mango, but not just regular mango.

It was pickled mango. Yes, pickled mango. My husband picked this up a few weeks ago when we went the the Asian Market. I thought he was a bit crazy for trying it. It did not even sound good to me, but he loves pickled food and wanted to give it a try.

And he tried it and spit it right into the trash. He said it was awful. My kids did not like it either. And after none of them liked it, I refused to try it. Plus, I could not even stand the smell.

We do not like to waste food, but the rest of the jar went into the trash.

My thought on this is why would you want to ruin a mango by pickling it. Some foods just should not be pickled and I think this is one of them.

Now I am curious, has anyone else tried pickled mango? What are your thoughts?

And for those of you that guessed Thai mango, what exactly is the difference between a mango and a Thai mango?

Lynn's Kitchen Adventures


  1. Interesting. I’ve never heard of pickled mango before! I’ve had pickled papaya – now that’s tasty! 🙂

  2. I never even heard of that. I wonder if it is used for specific recipes. Or if it kinda maybe serves the same type of purpose as baking chocolate…meaning it taste awful by itself but added into a recipe it is yummy. I don’t know but these are sure interesting.

  3. LINDA STOKES says

    Thai mango are smaller and sweeter. As for pickled mango, never heard of it. I lived in Ubon, Thailand for 2 years and have had mango many ways, but not pickled. Tammy could be right about tasting good if cooked with something else. My ex SIL is Thai, if I remember I will ask her next time I talk to her.

  4. I think Thai mangoes are the ones with the flat seeds. They grow them in the Philippines and Mexico also and they are so much better than the ones we get here -much sweeter. You slice across the top and down the middle on both sides of the seed and just eat them with a spoon.

    I’ve had pickled mango – in the Philippines and in Hawaii – and it was very good. It didn’t come from a bottle, though, and the mangoes were still on the green side.

  5. I’ve never had that type of pickled mango, but I’ve had green pickled mango that is really delicious. Perhaps it’s an acquired taste, or you have to have grown up eating them.

  6. I have never tried pickled mango, despite spending several weeks every year in Thailand when we lived in Vietnam. I suggest fresh or dried Asian mangos. Around here they are often called “champagne” or “Altaufo” mangos and are more orange in color. I’ve bought them at Wal-mart and Sam’s Club. They are amazingly delicious.

  7. I have tried pickled mango from the jar and I did not like it. My sisters love it, though. I guess you either hate or love it.

  8. I am addicted to this it’s the best pickled thing ever. It is salty and sour and sweet and it’s very poppular in thailand. It’s sold in nearly every store

  9. Saronova says

    There are over 400 varities of mangos grown in Mexico and central America as well as Asia; India, Thailand, Philippines, Malaysa, Singapore, etc. They even grow in Hawaii, California and Florida. The ones from Mexico and central America tend to be much larger, rounder and redish and green color. The Thai variety which is smaller, oval shaped and green when unripe; yellow when ripe is called caribao mango in the Philippines. The Indian Mangos are green and a bit smaller than the Thai & Filipino ones as well as a little bit rounder but still oval. Indian mangos are best for pickling when they are just a little under-ripe. In Hawaii we called the Mexico variety Indian mangos so names can be confusing. We pickled the Mexican cum Indian mangos in lihing powder as well as traditional vinegar and sugar. Very unusual. But I prefer the way that Thais and Filipinos pickle mangos which is with vinegar, chili and sugar as well as sometimes some fresh ginger. They are really very good.

    The store bought pickled mangos are terrible-nothing like homemade. UGH! Glad you three the stuff away!

    BTW, you can pickle pretty much anything, especially vegetables and fruits. A good way to not waste is pickled water melon rind! Yummy!

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