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Eating homemade mango pickle in summer is a different pleasure. But if you want the pickle to retain its flavor and aroma throughout the year, it starts with choosing the right raw mangoes. It is not necessary that every green mango seen in the market is good for pickle. If you choose the wrong mango, the pickle may spoil quickly or its taste may become dull.

For pickle, such raw mangoes are considered best which are hard, have good sourness and have less fiber. Also, there should not be any black spots, cuts or rotting marks on the mango. If you are also preparing to make pickles for the whole year this time, then keep these 5 important things in mind while buying raw mangoes.

How to buy mango?

For pickle, always choose such mangoes which are completely raw and hard. If the mango feels soft when pressed then do not use it for pickle. Hard mango pieces remain good in pickle for a long time.

Why is mango with more pulp better?

For pickles, such mangoes are considered better which have more pulp and less fiber. Too much fibrous mango can spoil both the taste and texture of the pickle. This information can be obtained by looking at the mango while purchasing and asking about its variety.

Do not buy mangoes with spots

If black spots, cut marks or signs of rot are visible on mangoes, avoid buying them. Such mangoes can affect the quality of the pickle and can also spoil it quickly.

What size mangoes are correct?

It is considered better to choose medium sized mangoes instead of very small or very big mangoes. In such mangoes, the pulp and sourness are in balanced quantity, which improves the taste of the pickle.

Be sure to check the sourness

The real taste of pickle comes from its sourness. Therefore, choose such raw mangoes which have good sourness. If possible, you can check the sourness by tasting a small piece before buying. Freshly plucked raw mangoes are considered best for pickles. Mangoes stored for a long time may lose moisture, which may affect the taste of the pickle.