Spicy Pickled Mango Salad (Asinan Mangga)
This Indonesian pickled mango salad is easy to make and packed with flavor. Raw mango is soaked in a spicy, tangy brine, creating a refreshing tropical snack. This recipe is perfect for those who love bold flavors. No cooking necessary!Fits gluten-free, vegan, and vegetarian diets.
Ingredients
- 1 unripe mango
- 1 tablespoon sugar
- 1/2 chili pepper
- 1/2 teaspoon salt
- 1 1/2 teaspoons tamarind paste
- 150 ml water
- 2 tablespoons vinegar
Instructions
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Peel and slice the unripe mango into thin strips or small chunks.
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In a bowl, combine the sugar, salt, vinegar, water, and tamarind paste. Stir well until the sugar and salt are completely dissolved and the tamarind paste is fully incorporated. Add the sliced chili pepper to the mixture.
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Pour the brine dressing over the mango slices and mix well to ensure the mango is fully submerged.
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Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.
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Serve chilled, straight from the refrigerator. Enjoy as a tangy and spicy snack or side dish.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to a week. It could last even longer if you make sure the mango is submerged in the vinegar brine, and always use clean utensils to prevent it from going bad.
Nutrition
Per serving (1)
- Calories
- 137 kcal
- Carbs
- 34 g
- Protein
- 2 g
- Fat
- 1 g
- Fiber
- 3 g
- Sugar
- 31 g
- Sodium
- 535 mg
Recipe by Deborah Green
Recipe from https://dishfullofmemories.com/asinan-mangga-indonesian-pickled-mango-salad/