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|Serves||Preparation Time||Cooking time|
- 2 large raw green mangoes
- ½ cup freshly squeezed lime juice
- 2 inch piece ginger, peeled and chopped
- 2 tbsp fresh mint leaves
- 1 tsp cumin seeds
- 5 cloves
- Salt to taste
Trim the stems off the mangoes, cut each mango in half, and remove and discard the pit. Leave the skin on the mango.
Shred the mango until you have approximately 2 1/2 to 3 cups of shredded mango.
In a large 1-liter jar add the fresh lime juice, mint, ginger, cumin, cloves, and salt.
Seal the jar with a lid and shake to combine.
Add the shredded mango to the jar, fix the lid, and shake vigorously several times to coat the mango shreds completely.
Allow the pickle to sit in the refrigerator for at least 2 hours before serving.
|Calories||117 K cal|