Sour, Sweet & Spicy: The Best Types of Mangoes for Pickling

Sour, Sweet & Spicy: The Best Types of Mangoes for Pickling

Did you know that pickling has a history of almost four thousand years? In the Tigris Valley, people used salt and oil to preserve their food for long journeys, marking the origin of this culinary practice.

Pickles are an essential and integral part of Indian cuisine, adding tremendous flavour and aesthetic appeal to even the simplest meals. The art of pickle-making has been passed down through generations, using various fruits and vegetables to create these delectable treats. Among them, the Mango Pickle or Aam ka Achar stands as the most popular pickle in India made using different techniques and types of mangoes.

Renowned celebrity chef and restaurateur Kunal Kapur once said, "A pickle is a reflection of who you are. It requires the right ingredients, the right attitude, and patience."

Although this ancient art is now fading away, there is still hope. 

Let's preserve this time-old skill and the beloved Aam ka Achar. Join us as we delve deeper into the art of making mango pickles and celebrate the flavours and traditions that define Indian cuisine.

What Makes Mangoes Ideal for Pickling

The mango, often called the "king of fruits," holds a special place in our hearts. With its diverse varieties and irresistible sweet and sour flavours, mangoes are the perfect ingredient for creating delightful pickles. These pickles not only offer a heavenly taste but also boast excellent antioxidant content, making them nutritious treats that promote healthy hair, skin, and eyes.

In India, mangoes are enjoyed in various forms, including pickles, toffees, and refreshing aam panna. Each preparation holds a unique charm and is cherished equally by mango lovers nationwide. Whether relishing the tangy flavours of mango pickles or indulging in the sweetness of mango candies, these delightful creations showcase the versatility and love for mangoes ingrained in our culture.

Some of the most popular types of mango pickles in India are- 

  • The Avakaya- Made in Andhra Pradesh, known as the Avakaya or Avakai, this mango pickle is made with unripe, green mangoes. It is spicy, much like other Andhra food, and uses Collector Mango, Kolamgova, Pariya and Rasalu. 

  • Punjabi Mango Pickle- Salty, spicy and savoury; this type of pickle uses green unripe mangoes called achar ke aam or kachhi kairi for their tartness and firm texture. 

  • Sweet Mango Pickle- The mangoes used for sweet mango pickles should be firm and slightly under-ripe. They are peeled, cut into thin slices and then simmered in sugar syrup. The Rajapuri mangoes are preferred for this pickle. 

  • The Kadumanga or the Tender Mango Pickle- This famous pickle is considered to be one of the most laborious to make. The tender mangoes must be preserved by dry salting for days before the actual process even begins. 

Nutritional Properties of Pickled Mangos

Mango pickles, India's beloved age-old condiment, not only tantalise our taste buds but also offer numerous health benefits. When enjoyed in moderation, these tangy treats can work wonders for our bodies.

Firstly, the spices used in mango pickles aid digestion by speeding up the digestive process, preventing bloating, and reducing inflammation in the gut. Additionally, raw mangoes, a key ingredient in these pickles, are rich in vitamin C, a powerful antioxidant that boosts immunity and supports a healthy immune system.

Furthermore, mango pickles contain probiotics, beneficial bacteria promoting gut health. These probiotics contribute to improved digestion and overall gut function. Lastly, the spices used in mango pickles possess anti-inflammatory properties, protecting against chronic illnesses and heart disease.

Best Mango Varieties for Pickling

Some of the most popular varieties of mangoes used in pickles are- 

  • Alphonso Mango
  • The Alphonso mango, also known as Hapus, is hailed as the "king of mangoes." Grown in Maharashtra, particularly in the Konkan region, Alphonso mangoes are known for their rich taste and distinct floral notes, creating a unique and indulgent experience. Its luscious and creamy texture and sweet and aromatic flavour make it highly desirable for pickling. 

  • Kesar Mango
  • Kesar mangoes are renowned for their vibrant saffron-coloured flesh and delightful balance of sweetness and tanginess. With a smooth, fibre-free texture, they are perfect for pickling. Grown mainly in Gujarat, Kesar mangoes impart a bright and tangy flavour to pickles, enhancing the overall taste with their refreshing and citrusy notes.

  • Rajapuri Mango
  • Grown in Karnataka and Andhra Pradesh, Rajapuri mangoes are characterised by their large size and rich, sweet flavour. These mangoes have a pleasant aroma and a firm yet juicy texture, making them a preferred choice for pickling. Rajapuri mangoes infuse pickles with natural sweetness, imparting a delightful taste and enhancing the overall flavour profile.

  • Neelam Mango
  • Neelam mangoes are small to medium-sized mangoes with vibrant yellow skin and juicy flesh. Grown in Andhra Pradesh, Telangana, and Tamil Nadu, they offer a sweet and tangy flavour that brings a burst of freshness to pickled preparations. Neelam mangoes are known for their tropical aroma and a balanced blend of sweetness and tanginess, making them an excellent choice for adding complexity to pickles.

  • Badami Mango
  • Badami mangoes, also known as Alphonso's cousins, are similar in appearance to Alphonso mangoes but have a milder flavour. Grown in Karnataka, these mangoes have a creamy texture, subtle sweetness, and a hint of tartness, making them an exciting choice for pickling. Badami mangoes add a delicate and nuanced flavour profile to pickles, ensuring a delightful culinary experience.

  • Haden
  • Medium to large in size, these mangoes are oval-shaped. They are yellow and have red highlights and are known for their firmness.

  • Kent
  • These green-skinned, firm mangoes taste sweet with a hint of sourness. They are large and juicy and often found to smell like peaches.

  • Brooks
  • This late-season mango, also known as the Totapuri, is yellowish-green in colour. They are mildly sweet and perfect for pickles.


    In the world of pickles, mangoes hold a special place, and at Farmdidi, we are passionate about bringing you the finest and most delicious mango pickles online. So, explore our selection of homemade pickles and discover the perfect accompaniment to your meals. Add a touch of spice, sweetness, and tradition to your dining experience with Farmdidi's authentic mango pickles.

    Soumya Chavaraddi

    Soumya Chavaraddi

    Food Technologist

    I love making healthy food taste good. I enjoy talking about food and nutrition. Developing new healthy recipes is my passion, since I am a firm believer in the philosophy "Food is the best medicine".

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