Mango-Pineapple Pickles

As inspiration for using the freshly harvested mangoes from Burkina Faso, we would like to present a recipe for pickled mangoes. The pickles go excellently with cheese dishes such as fondue, raclette or soufflé.

05/03/2026

Ingredients

Ingredients for 4 portions

2 fresh mangoes

1 fresh pineapple

150 g sugar

3 dl white balsamic vinegar

2 dl water

2 pinches of salt

1 EL peppercorns

1 EL mustard seeds

1 TL cardamom pods

preserving jars

Preparation

Peel the mangoes and cut into pieces. Peel the pineapple, remove the core and also cut into pieces. Crush the peppercorns, mustard seeds and cardamom pods.

Mix all ingredients in a pan, bring to a boil, reduce the heat. Simmer for about 3 minutes until the fruits are just tender.

Remove the fruits from the pan with a slotted spoon and fill hot into clean, prewarmed jars.

Bring the syrup to a boil again, pour it over the fruits until it overflows. Close the jars immediately and let them cool on a cloth.

Stored cool and dark, the pickles keep for about 6 months. Once opened, store the jar in the refrigerator and consume quickly.

Enjoy!