How To Make Mango Achar Guyanese Style. I like making achar whenever the mango season starts in the Caribbean, and I like to make it this way because it’s such a different taste. Everyone who likes achars will love this one! Have you ever wondered how to make mango achar Guyanese style? Well, here’s a step-by-step guide to help you do it.
The thing I love about Guyanese cuisine is that every element of a dish is equally important. A side of pepper sauce or sour is not just a side; in fact it’s the part of a meal that brings it all together. A good condiment can take a dish to another level; a more intense level of taste and flavor. If there was a Guyanese condiment I couldn’t live without, besides pepper sauce and tamarind sauce, it would have to be mango sour. Guyanese mango sour has an intensely tangy and sour taste that pairs so well with fried appetizers such as cassava balls, pholourie, fish cakes, potato balls or even plantain chips. For me, if these appetizers don’t have mango sour on the side, it just feels like something is missing; it’s like having a french fry without ketchup- doesn’t make sense. This condiment in particular is quite easy to make and can be paired with many different foods; take a dip with your finger and you’ll probably like it by itself, too!
Growing up, whenever we had company over, my mom would make a small pot of this sour to serve alongside any one of the previously mentioned appetizers, needless to say, I had no qualms about grabbing a spoonful while it was still simmering down on the stove. I also remember mom not putting a lot of hot pepper in the sour because she didn’t want the heat to overpower the mango taste. The mango really is the star of the show, and it should be, since there aren’t many ingredients in the mixture besides mango, garlic, salt, and hot pepper. The method itself is so simple; boil mango with all ingredients, mash or puree and enjoy. Really, that’s it. There might be a few variations here and there with different recipes, but generally there shouldn’t be any real hard work involved.
Over the years, during various foodie-related conversations, I’ve noticed that people seem to get uneasy when it comes to the idea of making a condiment at home. Something about the word “homemade” tends to exude some level fear. I guess it’s because “homemade” can translate into labor intensive. Most people tend not to spend time making them at home and while nothing is wrong with purchasing ready made condiments, there are some condiments such as this one that can be easily made in your own kitchen and enjoyed fresh and hot. This recipe is quite simple, so give it a try and let me know how you liked it.
I fried up some plantain chips to eat alongside this yummy sour- it was the perfect snack as I spent the day packing up my apartment into u-haul boxes! Enjoy everyone :).
You’ll need one unripened mango- commonly referred to as “green mango.” One medium-sized mango should yield about two cups chopped.
Peel and chop mango into 2-3 inch pieces. Set aside. Discard seed.
Grab three garlic cloves, mince finely and set aside.
In a deep sauce pot, add mango, salt, garlic, and desired amount of hot pepper. You can also add hot pepper sauce. If you like a little extra tangy taste, you can add vinegar as well after sour has cooked and cooled down.
Boil for about 10-15 minutes on high heat then reduce heat to a simmer. Mash mango when it is cooked all the way through. You can use several different instruments to mash or puree the mango:
1. Potato masher
2. Food processor
3. Handheld immersion blender
4. Swizzle stick (dhal ghutney)
I used a potato masher because I like my mango sour slightly lumpy.
I could eat mango sour with everything, it’s one of my favorite condiments. It tastes wonderful with plantain chips, pholourie, cassava balls, fish cakes, black pudding, and channa to name a few.
Yield: 2 cupsPRINT
- 2 cups green unripened mango, chopped (about 1 mango)
- 3 garlic cloves, chopped
- 1-2 wiri wiri peppers or scotch bonnet (or desired amount of pepper sauce)
- ½ tsp salt or to taste
- 2 ¼ cups water
- 2 tbsp vinegar (optional)
- Peel and chop mango in 2-3 inch pieces. Discard the seed. Chop garlic, set aside.
- Combine all ingredients (except vinegar, if adding), in a small pot and bring to a rapid boil for 10-15 minutes.
- Reduce heat and simmer until mango is soft and cooked through. Mash mango until desired consistency is reached.
- Adjust pepper and salt to suite.
- If adding vinegar, allow mixture to cool slightly then stir in.
- Sour will thicken up once it is cooled.
Pickle’ Mango – Guyanese Style
Other than plantain chips or cassava chips, we can say pickled mango is one of the most famous Guyanese snacks. In the Philippines, it is called burong mangga and in other countries, it is known as mango chow. It is different from ‘achar’ which is often more heavily spiced and made with different fruits. Often, Guyanese living overseas would request their relatives to bring pickled mangoes. Pickled Mango is one of the simplest and fastest snack one can prepare, as long as you have some green mangoes and sal’ and pepper.
What is Pickled Mango?
A pickle is relish consisting of vegetables or fruit preserved in vinegar or brine-a salty solution. Like any other pickle, the mangoes are sliced and preserved in a salty solution. In Guyana, these mangoes are typically preserved with salt and pepper, and vinegar. If there isn’t any vinegar available, salt and pepper are enough.
In Guyana, they are typically sold in plastic bags but many vendors are opting to use plastic cups, to ensure a better packaged higher quality of pickled mangoes on the market. Different varieties of mangoes can be used to prepare mango pickles as long as they are green. Some popular mangoes used are ‘long’ mango, Buxton and spice mangoes.
Nutritional Information of Pickled Mangoes
Serving size: 107 calories of Mangos
Amount per serving
- Total Fat: 0.4 g
- Saturated Fat: 0.1 g
- Polyunsaturated Fat: 0.1 g
- Monounsaturated Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 3.3 mg
- Potassium: 257.4 mg
- Total Carbohydrate: 28.1 g
- Dietary Fiber: 3.0 g
- Sugars: 24.4 g
- Protein: 0.8 g
- Vitamin: A 25.2 %
- Vitamin: B-12 0.0 %
- Vitamin: B-6 11.1 %
- Vitamin: C 76.2 %
- Vitamin: D 0.0 %
- Vitamin: E 9.2 %
- Calcium: 1.7 %
- Copper: 9.1 %
- Folate: 5.8 %
- Iron: 1.2 %
- Magnesium: 3.7 %
- Manganese: 2.2 %
- Niacin: 4.8 %
- Pantothenic: Acid 2.6 %
- Phosphorus: 1.8 %
- Riboflavin: 5.5 %
- Selenium: 1.4 %
- Thiamin: 6.4 %
- Zinc: 0.4 %
Benefits of eating Pickled Mangoes
- Pickles are rich in antioxidants that protect the body.
- Because the making of pickled mangoes does not need any heat, most of the nutrients in the fruit are preserved.
- Vinegar in pickled mangoes raises your metabolism.
- Fruits in pickles are generally rich in Vitamins A and C.
- Pregnant women often crave pickles.
How to make Pickle Mango the Guyanese style
- 3 mangoes
- 2 teaspoon salt
- 2 wiri wiri pepper
- 1 tablespoon vinegar
- Wash, peel and slice mangoes
- Put into a mason jar or plastic container.
- Slice peppers
- Add vinegar, salt and peppers to mangoes.
- Leave for eight (8) hours, then serve.
Watch this! : The Ultimate Mango Chow | Caribbean Pot
Pickled Mango in Guyana
Pickled mango is one of the oldest and most popular snacks in Guyana. From the countryside to towns, you can find green mango pickle on sale, even if the fruit is not in season. If you were to stop at any school canteen or even vendors on the road, you are sure to find a plastic bag of sliced mangoes and a jar of salt and pepper waiting for you. However, the best ones are often homemade and shared with family and friends. This is one of the simplest, most ‘Guyanese’ snack you can find in Guyana. Instead of reaching for a pack of plantain chip, take a bag of mangoes with added salt and pepper and indulge in something purely Guyanese.