Across the world - the green mango is enjoyed as a snack, salsa or chutney, shredded in a kind of salad - and also, sometimes, fermented.
In Central America and the Caribbean, green mango is a beloved street snack - tart, crunchy, and refreshing.This fermented version takes that tropical brightness and adds funky depth, creating a condiment that's incredible on grilled fish, pork, or anywhere you want acid and complexity.
An easy green mango snack: In El Salvador and throughout Central America, fresh green mango is sold by street vendors sprinkled with pepitoria - a mixture of toasted ground pumpkin seeds, salt, and sometimes chilli powder. It's eaten as a snack, the crunch and tartness of the unripe mango balanced by the rich, nutty seeds. That tradition inspired this fermented version, which preserves the mango's firm texture while building layers of flavour through wild fermentation. See this recipe here: green mango snack
Ingredients
2 large green (unripe) mangoes, peeled and julienned or diced
1 red bell pepper, diced small
1-2 jalapeños or other chillies, finely sliced
1 small red onion, finely diced
3-4 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional but wonderful)
1 tablespoon fine sea salt
1 teaspoon cumin seeds (optional, toasted)
Handful fresh coriander, roughly chopped
Juice of 1 lime (added after fermentation)
Equipment:
Large mixing bowl
1 litre glass jar
Fermentation weight or small jar to keep contents submerged
Lid or cloth cover
Directions
Prepare your mango:Choose mangoes that are completely green and firm - they should be hard like a vegetable, not soft. Peel and julienne into matchsticks or dice into small cubes. The tartness of green mango is essential - ripe mango won't work for this recipe.
Combine ingredients:In your large bowl, mix the mango, bell pepper, chillies, onion, garlic, and ginger if using. If you're using cumin, toast the seeds lightly in a dry pan first to release their oils, then add them to the mix.
Massage with salt:Sprinkle the salt over the mixture and massage vigorously with clean hands for 3-5 minutes. The salt will draw liquid from the vegetables, especially the mango. You'll see a brine forming at the bottom of the bowl.
Pack your jar:Transfer everything to your jar, pressing down firmly as you go. The liquid should rise to cover the vegetables. If it doesn't quite cover after an hour, add a little filtered water mixed with a pinch more salt.
Weight and cover:Place a fermentation weight on top to keep everything submerged. Cover with a lid (loosened to release gas) or cloth secured with a rubber band.
Ferment:Keep at room temperature out of direct sunlight. Green mango ferments quickly due to its natural acidity and sugars. After 2-3 days, it will be lightly fermented and still quite crunchy. After 4-5 days, it will have more funk and tang. Taste daily to find your sweet spot.
Finish and store:When it reaches your preferred flavour, stir through the fresh coriander and lime juice for brightness. Transfer to the fridge where it will keep for several weeks.
The science: Green mango's natural malic acid creates an environment where lactobacillus thrives quickly. The firm texture holds up beautifully to fermentation, staying crunchy even after days at room temperature - unlike ripe mango which would turn to mush.
Sharon's tip: Make sure to get your hands on some unripe, hard green mango. If you can't find it, look in Asian or Latin American grocers where they stock it specifically for pickles and relishes. Don't be tempted to use under-ripe yellow mango - you need the bright green, tart ones.
Serving suggestions:
Pile on grilled fish or prawns - the acidity cuts through rich seafood beautifully
Use as a condiment for tacos, especially fish or pork tacos
Serve alongside coconut rice and curry
Add to ceviche for extra complexity
Spoon over roasted pork or chicken
Mix through grain salads for tropical brightness
Traditional serving: For a nod to the street food tradition, sprinkle your fermented mango with toasted ground pumpkin seeds (pepitas) and a pinch of chilli powder just before serving. The nutty richness of the seeds against the fermented tang is spectacular. I have a jar of pumpkin seeds, chilli and salt ground together to sprinkle over fresh green mango, peeled and slice and eaten as is. Delicious.
Variations:
Add diced pineapple for extra sweetness
Add a splash of fish sauce after fermentation for umami depth
Stir through fresh mint or Thai basil instead of coriander for a different aromatic profile
Just eating a burnt orange is an experience that rivals any cake. That same transformative energy of fire and fruit inspired this marmalade, where charring adds unexpected depth and complexity to a traditional preserve.
