‘Pickle’ Mango – Guyanese Style

Other than plantain chips or cassava chips, we can say pickled mango is one of the most famous Guyanese snacks. In the Philippines, it is called burong mangga and in other countries, it is known as mango chow. It is different from ‘achar’ which is often more heavily spiced and made with different fruits. Often, Guyanese living overseas would request their relatives to bring pickled mangoes. Pickled Mango is one of the simplest and fastest snack one can prepare, as long as you have some green mangoes and sal’ and pepper.

What is Pickled Mango?

A pickle is relish consisting of vegetables or fruit preserved in vinegar or brine-a salty solution. Like any other pickle, the mangoes are sliced and preserved in a salty solution. In Guyana, these mangoes are typically preserved with salt and pepper, and vinegar. If there isn’t any vinegar available, salt and pepper are enough.

In Guyana, they are typically sold in plastic bags but many vendors are opting to use plastic cups, to ensure a better packaged higher quality of pickled mangoes on the market. Different varieties of mangoes can be used to prepare mango pickles as long as they are green. Some popular mangoes used are ‘long’ mango, Buxton and spice mangoes.

Nutritional Information of Pickled Mangoes

Serving size: 107 calories of Mangos 

Amount per serving

• Calories: 107.3
  

  Pickled Mango – Photo by Varshanie Mohess

• Total Fat: 0.4 g
• Saturated Fat: 0.1 g
• Polyunsaturated Fat: 0.1 g
• Monounsaturated Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 3.3 mg
• Potassium: 257.4 mg
• Total Carbohydrate: 28.1 g
• Dietary Fiber: 3.0 g
• Sugars: 24.4 g
• Protein: 0.8 g
• Vitamin: A 25.2 %
• Vitamin: B-12 0.0 %
• Vitamin: B-6 11.1 %
• Vitamin: C 76.2 %
• Vitamin: D 0.0 %
• Vitamin: E 9.2 %
• Calcium: 1.7 %
• Copper: 9.1 %
• Folate: 5.8 %
• Iron: 1.2 %
• Magnesium: 3.7 %
• Manganese: 2.2 %
• Niacin: 4.8 %
• Pantothenic: Acid 2.6 %
• Phosphorus: 1.8 %
• Riboflavin: 5.5 %
• Selenium: 1.4 %
• Thiamin: 6.4 %
• Zinc: 0.4 %

Benefits of eating Pickled Mangoes

• Pickles are rich in antioxidants that protect the body.
• Because the making of pickled mangoes does not need any heat, most of the nutrients in the fruit are preserved.
• Vinegar in pickled mangoes raises your metabolism.
• Fruits in pickles are generally rich in Vitamins A and C.

Interesting Tip

• Pregnant women often crave pickles.

How to make Pickle Mango the Guyanese style

Ingredients

• 3 mangoes
• 2 teaspoon salt
• 2 wiri wiri pepper
• 1 tablespoon vinegar

Steps

1. Wash, peel and slice mangoes
2. Put into a mason jar or plastic container.
3. Slice peppers
4. Add vinegar, salt and peppers to mangoes.
5. Leave for eight (8) hours, then serve.

Watch this! : The Ultimate Mango Chow | Caribbean Pot

Pickled Mango in Guyana

Pickled mango is one of the oldest and most popular snacks in Guyana. From the countryside to towns, you can find green mango pickle on sale, even if the fruit is not in season. If you were to stop at any school canteen or even vendors on the road, you are sure to find a plastic bag of sliced mangoes and a jar of salt and pepper waiting for you. However, the best ones are often homemade and shared with family and friends. This is one of the simplest, most ‘Guyanese’ snack you can find in Guyana. Instead of reaching for a pack of plantain chip, take a bag of mangoes with added salt and pepper and indulge in something purely Guyanese.

Article References

• https://www.myrecipes.com/recipe/pickled-mango
• https://www.boldsky.com/health/wellness/2015/twelve-health-benefits-of-aachar-pickles/articlecontent-pf93343-080513.html
• https://guyanesegirlhaitiansoul.com/2017/09/03/pickled-fruit-and-pepper-sauce-in-the-west-indies/
• https://recipes.sparkpeople.com/recipe-calories.asp?recipe=2252640