Fermented Raw Mangoes
Fermented raw mangoes are tangy, refreshing, and loaded with probiotics. The natural sourness of raw mangoes deepens through fermentation, creating a complex, mildly salty flavour that's perfect as a side for Indian meals, rice dishes, or as a tangy condiment. This ferment captures the essence of summer in a jar.
Ingredients
For a 1 L fermentation jar.
- 500 g raw mangoes (4–5 medium), peeled and sliced
- 20 g sea salt (1 tbsp)
- 450 ml filtered water (2¼ cups)
Equipment
- 1 L glass fermentation jar
- Glass weight
- Grommet lid and airlock
Method
Prepare the mangoes
Wash and peel the mangoes, then slice them evenly. Choose firm, unripe mangoes for the best results.
Sterilise the jar
Clean your 1 L fermentation jar with hot water and dry it completely before use.
Make the brine
Dissolve the sea salt in the filtered water to create the brine. Add the mango slices to the jar, arranging them neatly to minimise empty space. Place a glass weight on top, then pour the brine over until the mangoes are completely submerged. Leave at least 2 inches of headspace for the gases to expand.
Seal with an airlock
Close the jar with a grommet lid. Fill the airlock halfway with water so gases can escape while keeping contaminants out.
Ferment
Place the jar in a warm, shaded spot (around 25–30°C) for 3 to 4 days.
Check daily
Keep the mangoes submerged, pressing gently if needed. Begin tasting from Day 3 — they should have a bright tang and a firm, slightly softened texture.
Store and enjoy
Once the flavour is to your liking, remove the weight and airlock, replace with a storage lid, and refrigerate.
Watch the walkthrough
Notes & variations
- Mango choice: use firm, green, unripe mangoes — soft ones can turn mushy.
- Brine ratio: for extra brine, use 2 g salt to 100 ml water for a balanced ferment.
- Headspace: maintain 2 inches of headroom for active bubbling.
- Airlock lid: reduces the risk of mould and eliminates daily opening.
- Storage: keep refrigerated after fermentation; flavour deepens with time.
Fermented raw mangoes are a tangy, probiotic-rich twist on a classic Indian favourite — perfect for adding brightness and depth to everyday meals.
