Name: Mauritian-style Jicama, Pineapple and Mango Pickles
Prep time: 15 min
Cook time: 30 min
Yield: 2
Cuisine: Asia
Ingredients: 1 cup white vinegar; 1/2 cup water ((filtered, boiled and cooled for food safety)); 1/4 cup brown sugar ((or demerara sugar)); 1 Tbsp sea salt; red chilies ((few, dried; optional)); 1/2 pineapple; 1/2 jicama; 1 green mango ((or semi-ripe))

Mauritian-style Jicama, Pineapple and Mango Pickles

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

These mango pickles will have you wanting to take a trip to Mauritius. Sour, flavorful, and exquisitely interesting. Mauritius has it’s own unique style of pickle, so get ready, gastronauts! Unlike other sorts of pickles, these are meant to be enjoyed pretty quickly. They are quick to make but will only keep for a few days! So you’ll have to get right to it!

Ingredients

Pickle water

1 cup white vinegar
1/2 cup water (filtered, boiled and cooled for food safety)
1/4 cup brown sugar (or demerara sugar)
1 Tbsp sea salt
red chilies (few, dried; optional)

Fruits/Vegetables

1/2 pineapple
1/2 jicama
1 green mango (or semi-ripe)

Servings:

Units:

Directions

Prep

15 min

Total

30 min

To make the pickling water, add all the ingredients together in a large measuring jug until all the sugar and salt are dissolved. Alternatively, you can bring the filtered water to a boil, then add in the sugar and salt. Stir until they are dissolved, then add the vinegar. Let this mixture completely cool before adding it to the fruits and vegetables.
Prepare the fruits/vegetables. Peel and cut/slice them into bite size pieces or a size that will fit through the mouth of the jar. Place all fruits and a few pieces of dried chilies (if using) in the jars. You may place the fruits or vegetables separately but I like to mix them so that their combined flavours will add another layer of taste and aroma to the pickling water.
Once filled, pour the pickling water to completely cover all the fruits/vegetables but leave a little space at the top. Place the lids on but do not overly tighten them as the fermentation will release some gases and the jar may either explode or will be very difficult to open afterward.
Leave the jars in the sun for a few hours or a whole day if you have the sun where you live. Otherwise, just leave them on the counter for at least 6 hours and preferably 24 hours before consuming. After 24 hours, transfer the mango pickles to the refrigerator to keep them for longer (if they will last that long!)
Chilies are optional in the pickle water but I like to add a few dried ones for a little kick. In any case, these mango pickles are almost always accompanied by crushed chili paste or powder.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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