![1000541817.jpg](https://files.peakd.com/file/peakd-hive/nurfay/1000541817.jpg)

**There are indeed countless ways to prepare mangoes, and you can make all sorts of dishes at home. I really love having fresh mangoes to enjoy every day.**

Mango season isn’t over yet; there are so many types of mangoes now being sold cheaply at the market. Even our neighbors don’t hesitate to give us mangoes for free. Yesterday, my husband tasted a fibrous local mango from someone’s garden—we bought it at a pretty good price. This type of mango is more fibrous than the average mango, and its flavor is more distinctly sweet and sour, making it perfect for pickling.

Mango Pickles

Mango pickles are a popular dish in our area made with locally grown mangoes. We cut the mangoes into cubes, add seasonings, sugar, salt, and sweet soy sauce. For an extra kick of heat, we add bird’s eye chili peppers. This dish is my husband’s favorite—he absolutely loves it when this type of mango is prepared this way. Curious about the preparation steps? Let’s take a look at the recipe below.

Ingredients

2 mangoes 2 tablespoons sweet soy sauce 1 tablespoon granulated sugar ¼ teaspoon salt 10 bird’s eye chilies

Preparation Instructions

Peel the mango—be careful, as the sap can be a bit itchy, so make sure to wash it thoroughly after peeling.

Then, cut the mango into cubes to make it look more appealing, though this can be a bit tricky with fibrous varieties.

Add the mango to a bowl, then chop the bird’s eye chilies and mix them into the bowl with the mango.

Add salt and sugar, along with soy sauce, and stir until well combined. Let it sit for 2 minutes, then place it in the refrigerator.

Result

Ta-da! Look at the final result—isn’t it beautiful? I love how this dish combines sweet, spicy, and tangy flavors all in one plate. It tastes amazing after being chilled in the fridge for a bit; my husband is a big fan of this mango dish. He enjoys it every day because, as he says, it’s that delicious.

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The fibrous texture of the mango is slightly softened—perhaps because it’s prepared with small pieces, resulting in a smooth texture. The soy sauce aroma pairs perfectly with the chili flakes, making it even more delicious. I absolutely love this combination—sweet, spicy, and tangy, all perfectly balanced.

For those of you who have slightly sour mangoes like this, I think making this dish is a great idea. Give it a try—I’m sure your family will love it. The sour mangoes get eaten, so they don’t go to waste.

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About The Author

_{Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.}

|_{Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone.}| |--|

**Find some of my other recipes below!** [Steamed Green Bean Cake for Birthday Celebration](https://peakd.com/hive-180569/@nurfay/steamed-green-bean-cake-for-birthday-celebration) [Dragon Fruit Stuffed Cassava Balls](https://peakd.com/hive-180569/@nurfay/cassava-balls-with-dragon-fruit-stuffing) [Classic Corn Vermicelli Putu with Aren Sugar Sauce](https://peakd.com/hive-180569/@nurfay/classic-corn-vermicelli-putu-with-aren-sugar-sauce) [Coconut Milk Sticky Dragon Fruit Balls](https://peakd.com/hive-180569/@nurfay/dragon-fruit-ball-sticky-rice-fla-coconut-milk)

Mango fruit plant