Atsarang Mangga -Pickled Mango Relish -Rule Of Yum Recipe

KennenNavarro's picture

May. 17, 2018

Today, we're making atsarang mangga, or pickled mango relish. The perfect complement to anything you may be grilling this summer!


The juice/syrup
Coconut vinegar 2 Cup (32 tbs)
Raw coconut palm sugar 3 Tablespoon
Salt 2 Teaspoon
Shallots 15 Medium
Garlic 15 Clove (75 gm)
Carrots 2 Medium
Ginger 3/4 Inch
Red bell pepper 1 Medium
Green bell pepper 1 Medium
Jicama 1/2
Green mangoes 2 Medium



For Syrup:

1. In a small-medium saucepan mix all ingredients over medium high heat until sugar dissolves.

2. Then simmer for about 15-20 mins. Take off from heat, set aside and let it cool to room temp.

Rest of the procedure:

3. Once the syrup is cooled. In a large container or pot combine the veggies and the syrup and soak for about 45 mins.

4. If the liquid is too low add a bit of water to top it off but keep in mind the vegetables will soak up a good amount of it. 5. After 45 min or once the veggies had absorbed the flavors it is ready to be served or transfered into a mason jar.

6. This recipes fills a 250 ml jar. The longer it soaks, the more robust the flavor will be.


7. Eat it with anything you may be BBQing, or by itself as a side salad.

Recipe Summary

Difficulty Level: Easy