Description
Pickled mango is a fruit preserved by a salt‑and‑vinegar brine that undergoes lactic‑acid fermentation, lowering pH and developing a sweet‑spicy flavor.
Technical
The brine contains 1–2 % salt and 1–2 % acetic acid, creating an environment that selects for lactic‑acid bacteria. These microbes convert residual sugars into lactic acid, while the acetic acid contributes to acidity and flavor. The combined acidification lowers the pH to 4.5–5.0, inhibiting pathogens and preserving texture.
Science
Primary Reaction
Lactic acid fermentation and acidification
Sensory Profile
Aroma ()
fruityvinegaryspicysweettangyfermented
Origin & History
Civilization
Indian sub‑continent
Era