Fermented raw mangoes are tangy, refreshing, and loaded with probiotics. The natural sourness of raw mangoes deepens through fermentation, creating a complex, mildly salty flavor that’s perfect as a side for Indian meals, rice dishes, or even as a tangy condiment. This ferment captures the essence of summer in a jar!
Ingredients (for a 1L Fermentation Jar)
- 450 g raw mangoes (4–5 medium), peeled and sliced
- 20 g sea salt (1 tbsp)
- 450 ml filtered water (2¼ cups)
Instructions
-
Prepare the Mangoes
Wash and peel the mangoes, then slice them evenly. Choose firm, unripe mangoes for best results. -
Sterilize the Jar
Clean your 1L fermentation jar with hot water and let it air dry completely before use. -
Make the Brine
Dissolve the sea salt in filtered water to create the brine. Add the mango slices to the jar, arranging them neatly to minimize empty space. Place a glass weight on top to keep the mango slices submerged. Pour the brine over until the mangoes are completely submerged. Leave at least 2 inches of headspace in the jar to allow gases to expand during fermentation. -
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 / 77–86°F) for 2–3 days. -
Check Daily
Ensure the mangoes stay submerged and press them down gently if needed. Begin tasting from Day 2 — they should have a bright tang and a firm, slightly softened texture -
Store and Enjoy
Once the flavor is to your liking, remove the weight and airlock, replace with a storage lid, and refrigerate. Fermented mangoes keep well for up to 1 month.
Tips & Notes
- Mango Choice: Use firm, green, unripe mangoes — soft ones can turn mushy.
- Headspace: Maintain 2 inches of headroom for active bubbling.
- Airlock Lid: Reduces risk of mold and eliminates daily opening.
- Fermentation Time: Warm climates may shorten the process to 1–2 days.
- Storage: Keep refrigerated after fermentation; flavor deepens with time.
Final Thoughts
Fermented raw mangoes are a tangy, probiotic-rich twist on a classic Indian favorite. With their sharp yet refreshing taste, they’re perfect for adding brightness and depth to everyday meals!
