Best Mango for Pickle (Aam ka Achaar)
You're making aam ka achaar (mango pickle) and need the right tartness, firmness, and stage of ripening.
Founder, MMA Farms — 3rd-generation Multan mango grower
Pickle (achaar) needs the opposite of dessert mango — green, firm, tart, and high in pectin to hold shape during 30-day curing. Langra caught at the green stage is Pakistan's traditional pickle mango; Totapuri is the South Asian commercial standard.
Top Pick
Langra
The earliest arrival with a distinctive tangy-sweet flavor. Green-skinned even when ripe.
Sweetness
7/10
Fiber
2/10
From
Rs. 2,550
Why This Pick — Criteria Breakdown
Tartness for pickling
Green Langra has malic acid 4-5x higher than ripe — essential for pickle tang.
Pulp firmness
Hard green Langra holds shape during 30-day oil cure; soft varieties turn to mush.
Stage of harvest
Pickle mango is harvested at 60-70% maturity (full size, hard, green skin).
Cut size
Standard pickle cut: 1.5cm cubes with skin on; skin adds bitterness that mellows over time.
Oil + spice ratio
1kg cubes : 250ml mustard oil : 50g salt : 30g chilli/turmeric/fenugreek mix.
FAQs
Can I use Sindhri for pickle?
No — Sindhri is too sweet and soft even when green. It loses structure during curing.
How long does mango pickle keep?
Properly oil-cured pickle keeps 12+ months at room temperature, 24+ months refrigerated.
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