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    You are here: Home / Recent Posts / Sweet Mango Pickle Recipe

    Sweet Mango Pickle Recipe

    Last Updated On: Jan 6, 2025 by Sharmilee J

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    Sweet Mango Pickle is a delicious pickle made by cooking cubes mangoes in jaggery syrup & spices. Sweet Mango Pickle is a good alternate to the regular pickles & is liked by kids too. Learn to make Sweet Mango Pickle with step by step pictures.

    sweet mango pickle served with curd rice

    I am not very fond of pickles and one of the very few pickles I relish are the sweet mango pickle and garlic thokku. I am always sweet toothed and that carries in my taste for pickles too. Amma make mango thokku, and instant mango pickle both sweet and the spicy versions.

    Jump to:
    • About Sweet Mango Pickle
    • Sweet Mango Pickle Ingredients
    • How to make Sweet Mango Pickle Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Sweet Mango Pickle

    Sweet Mango Pickle is a unique variety of pickle which is sweet and tangy. The tanginess from raw mangoes with jaggery complements well for this pickle. This is best when served with curd rice.

    I make both spicy and sweet versions of mango pickle. I love this sweet version more, I even eat it as such but it is best when served with curd rice, unbeatable combo I can say!

    Sweet Mango Pickle Ingredients

    • Raw Mango – Kili mooku mango is preferred how ever you can use other varieties of raw mango also.
    • Jaggery – Prepare jaggery syrup, strain and use it to remove impurities if any.
    • Spice Powders – Kashmiri chili powder and turmeric powders are used.
    • Oil – Sesame oil is mostly used for pickles. However you can use regular cooking oil too.
    • Fenugreek seeds – Fenugreek seeds are roasted and grind to a powder and added to have a balance in flavor and diet.
    • Tempering – Oil is heated then mustard seeds is spluttered, hing is added.

    Similar Recipes

    • Mango thokku
    • Instant mango pickle
    • Inji puli
    • Amla pickle
    • Tomato thokku

    How to make Sweet Mango Pickle Step by Step

    1.Wash the raw mango, chop into bite sized pieces, set aside. In a pan, dry roast fenugreek seeds and red chilies till golden brown. Transfer it to a mixer.

    how to serve sweet mango pickle step1

    2.Grind it to a semi coarse powder, set aside. In a pan, heat oil – add mustard seeds let it splutter. Add roasted powder, red chili powder, hing and turmeric powder.

    how to serve sweet mango pickle step2

    3.Give a quick mix and switch off. Transfer this to the chopped raw mango pieces, add salt and mix well. Let it to rest.

    how to serve sweet mango pickle step3

    4.Meanwhile we can prepare the jaggery syrup. Add 1/8 cup of water to jaggery and heat it up until it nicely bubbles and is thick like honey in consistency. Strain to remove impurities.

    how to serve sweet mango pickle step4

    5.Now to the thick jaggery syrup add the marinated raw mango pieces and heat it up until it is nicely coated. Switch it off immediately. The mangoes get cooked easily so don’t heat up for more time, just mix and switch off. Serve with curd rice!

    how to serve sweet mango pickle step4

    Store in a clean dry jar!

    sweet mango pickle served with curd rice

    Expert Tips

    • The pickle stays well for 2 days in room temperature and in total up to a week if refrigerated. If more oil floats on top (as for any pickle) it increases shelf life so may be add 1/4 cup oil if you want more shelf life. Always use clean spoon every time.
    • Also don’t keep steel spoon immersed in the pickle, the pickle will get spoiled easily.
    • This is instant pickle and you need not wait till soaking time. Just make it and serve it.
    • The mangoes get half cooked in jaggery syrup so it is soft.
    • Add spice and sweetness according to your taste.

    Serving and Storage

    Sweet Mango Pickle is best with curd rice! It also goes well with variety rice, roti / chapathi, paratha, methi thepla, meals in any form.  Store in a clean dry jar keeps well for 2 days in room temperature and in fridge for minimum 1 week.

    sweet mango pickle served with curd rice

    If you have any more questions about this Sweet Mango Pickle Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Sweet Mango Pickle Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    8616465568 e78d55488a o
    Print Recipe Pin Recipe

    Sweet Mango Pickle

    Sweet Mango Pickle is a delicious, saucy pickle made by cooking cubes mangoes in jaggery syrup & spices. Sweet Mango Pickle is a good alternate to the regular pickles & is liked by kids too.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings1 cup
    AuthorSharmilee J

    Ingredients

    • 1 raw mango chopped
    • 1 teaspoon red chilli powder
    • 1/4 cup powdered jaggery
    • a generous pinch turmeric powder
    • salt to taste

    To Roast & Grind::

    • 1/2 teaspoon fenugreek seeds
    • 2 red chillies

    To Temper:

    • 1.5 tablespoon oil
    • 1 teaspoon mustard seeds
    • 1/4 teaspoon hing

    Instructions

    • Wash the raw mango, chop into bite sized pieces, set aside.
    • In a pan, dry roast fenugreek seeds and red chillies till golden brown.
    • Transfer it to a mixer.
    • Grind it to a semi coarse powder, set aside.
    • In a pan, heat oil – add mustard seeds let it splutter.
    • Add roasted powder, red chilli powder, hing and turmeric powder.
    • Give a quick mix and switch off.
    • Transfer this to the chopped raw mango pieces, add salt and mix well. Let it to rest.
    • Meanwhile we can prepare the jaggery syrup.
    • Add 1/8 cup of water to jaggery and heat it up until it nicely bubbles and is thick like honey in consistency. Strain to remove impurities.
    • Now to the thick jaggery syrup add the marinated raw mango pieces and heat it up until it is nicely coated. Switch it off immediately.
    • The mangoes get cooked easily so don’t heat up for more time, just mix and switch off.
    • Serve Sweet Mango Pickle with curd rice!

    Notes

    • The pickle stays well for 2 days in room temperature and in total up to 4 days if refrigerated.
    • If more oil floats on top (as for any pickle) it increases shelf life so may be add 1/4 cup oil if you want more shelf life.
    • Always use clean spoon every time.
    • Also don’t keep metal spoon immersed in the pickle, the pickle will get spoiled easily.
    • Grinding to a coarse powder gives the pickle a nice crunch while eating.
    • This is instant pickle and you need not wait till soaking time. Just make it and serve it.
    • The mangoes get half cooked in jaggery syrup so it is soft.
    • Add spice and sweetness according to your taste.
    Nutrition Facts
    Sweet Mango Pickle
    Amount Per Serving (25 g)
    Calories 29 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.1g1%
    Trans Fat 0.004g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 1g
    Sodium 196mg9%
    Potassium 36mg1%
    Carbohydrates 5g2%
    Fiber 0.3g1%
    Sugar 4g4%
    Protein 0.2g0%
    Vitamin A 185IU4%
    Vitamin C 10mg12%
    Calcium 4mg0%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Pickles / Thokku, RandomPosts, Raw Mango Recipes, Recent Posts, youmaylike

    Reader Interactions

    Comments

    1. Priya Suresh

      April 14, 2013 at 2:35 pm

      Slurppppppppp, who can resist to this sweet mango pickle..

      Reply
    2. Nayna Kanabar

      April 14, 2013 at 3:35 pm

      wow looks delicious, please do send it to Lets cook pickle event at simply.food.

      Reply
    3. Hamaree Rasoi

      April 14, 2013 at 5:03 pm

      Pickles look simply tasty and tangy. Wonderfully prepared.
      Deepa

      Reply
    4. Megha

      April 14, 2013 at 6:35 pm

      Hi, Nice recipe :), try adding roasted and grounded sauf to this while tempering, my mom usually adds it, it will taste yummier.

      Reply
    5. Shabitha Karthikeyan

      April 14, 2013 at 9:58 pm

      Looks too good !!! Will be a wonderful combo with curd rice.

      Reply
    6. RADZ1310

      April 15, 2013 at 1:52 am

      Irresistible preparation.Must try soon.

      Reply
    7. RADZ1310

      April 15, 2013 at 1:53 am

      IRRESISTIBLE.WILL TRY SOON.

      Reply
    8. Ms.Chitchat

      April 15, 2013 at 3:26 am

      Mmmmm, interesting pickle, new to me. Bookmarked. Appreciate the illustrative clicks.

      Reply
    9. JEYASHRI SURESH

      April 15, 2013 at 3:38 am

      Never tasted this interesting mango pickle.Tempting one

      Reply
    10. Sapthanaa Vytheswaran

      April 15, 2013 at 8:15 am

      looks yummy and lovely

      Reply
    11. Wer SAHM

      April 15, 2013 at 10:48 am

      Nice twist at the end of the pickle from usual…like the addition of jaggery…

      Reply
    12. Revathi

      April 15, 2013 at 3:18 pm

      Lip smacking recipe…never heard before

      Reply
    13. Laavanya

      April 15, 2013 at 3:52 pm

      Oh wow! I can imagine how tasty this must be… so many tasty raw mango recipes to make… 🙂

      Reply
    14. Savitha Ganesan

      April 16, 2013 at 8:57 pm

      Mouthwatering pickle.love the clicks

      Reply
    15. Sangeetha

      April 17, 2013 at 12:26 pm

      We make something similar sweet n spicy thokku for rotis, this pickle sure tempts me badly…can imagine the taste n flavor combo…love it!!

      Reply
    16. maithelee naidu

      April 19, 2013 at 6:04 am

      hii…i have a doubt….yesterday i bought raw mango was was about to start making the pickle..but wanted to ask if i roast fenugreek seeds (methi seeds) won't the pickle get a bitter taste?

      Reply
    17. maithelee naidu

      April 19, 2013 at 6:08 am

      hi..i have a doubt..if we add roasted fenugreek seeds(methi seeds) won't the pickle taste bitter…plz reply…

      Reply
      • Sharmilee! :)

        April 21, 2013 at 2:49 am

        It is very little in quantity so it will not taste bitter

        Reply
    18. Sangeetha

      May 05, 2013 at 8:46 am

      It came out very nicely.Thanks to you 🙂
      It has been 2 weeks now at room temperature and its shill yummy.
      making one more batch now 🙂

      Reply
    19. Mahek

      November 19, 2013 at 12:19 pm

      I will love to make this.. I always wanted something like this for breakfast with chapati.

      Reply
    20. WilliamKing

      September 14, 2016 at 12:07 pm

      nice

      Reply
    5 from 5 votes (5 ratings without comment)

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