I’ve noticed that some varieties of raw mangoes can be slightly sweet, so I let the natural sweetness of the mango balance the heat of the chilies. If your raw mango is not sweet, however, you could add 1/2 teaspoon of honey or palm sugar and mix it with the rest of the ingredients. If you don't like the pungent taste of whole cloves, just remove them before serving or eating. I personally prefer to eat this pickle the day it is prepared, as the spices tend to mellow a little and the mint leaves tend to darken over time. —Nik Sharma
1 1/2 pounds
large raw green mangoes (the more sour, the better)
Trim the stems off the mangoes, cut each mango in half, and remove and discard the pit. Leave the skin on the mango. There are two ways to shredding the mangoes. With a mandoline, adjust the blade to the finest shred setting, then shred the mango directly. Use the safety attachment to protect your hands. With a food processor, cut the mango lengthwise into large pieces, then shred using the blade attachment. You should get approximately 2 1/2 to 3 cups of shredded mango.
In a large 1-liter mason jar or mixing bowl, add the fresh lime juice, chili peppers, mint, ginger, cumin, cloves, and salt. Seal the mason jar with a lid and shake to combine. Add the shredded mango to the mason 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.
Nik Sharma is a molecular biologist turned cookbook author and food photographer who writes a monthly column for Serious Eats and the San Francisco Chronicle and is a contributor to the New York Times. His first cookbook, Season: Big Flavors, Beautiful Food, was a finalist for a James Beard Foundation award and an International Association of Culinary Professionals award. Nik resides in Los Angeles, California and writes the award-winning blog, A Brown Table. Nik's new book, The Flavor Equation will be released in October 2020.