So what do you do with this, sour, savory and somewhat sweet condiment? Chef Andrew Zimmerman of the Proxi and Sepia restaurants in Chicago suggests serving it simply with rice, according to Food and Wine. Zimmerman also recommends mixing it with mayonnaise to make an aioli or adding it to a barbecue sauce, making an unexpected variation of “baby back ribs — or better yet lamb ribs.” The Spruce Eats says to pair their version of mango pickles, from the northern state of Uttar Pradesh, “with stuffed parathas bread and yogurt or with chapatis (Indian flatbread) and any vegetable dish.”
You can also add the condiment to anything you’re cooking, including curry or other Indian favorites for an unexpected “briney” flavor. The Food Network offers a recipe for cast iron vegetables with mango pickle. One discussion thread on Reddit contains suggestions for mango pickle, ranging from using it as a baked potato topping to adding it to your favorite chili recipe, a grilled cheese sandwich, and even with hard-boiled eggs.
The website Mishry has a ranking of what it believes to be the four best mango pickle brands. (Spoiler alert: they prefer Mother’s Recipe Punjab Mango Pickle). Love bold flavor? Mango pickle should probably be in your pantry.