Mango pickle, an integral part of Kerala cuisine, comes in a variety of forms that celebrate the versatility of the fruit. From the popular cut mango pickle (Kadumanga) to the cherished tender mango pickle (Kannimanga), each type offers a unique burst of flavour, combining the tanginess of mangoes with bold spices like mustard seeds, fenugreek, red chilli powder and gingelly oil. These pickles are prepared using traditional methods that enhance their taste and shelf life, making them a staple in households across Kerala. 

The cut mango pickle is made from raw mango pieces mixed with a rich blend of spices, offering a balance of heat and sourness. In contrast, tender mango pickle uses small, unripe mangoes marinated whole in a spiced brine, creating a tangy, salty delight. Another variant, sweet mango pickle, blends jaggery with spices to create a harmonious mix of sweet and spicy flavours.

Traditionally served as a side dish in grand feasts like the Onasadya, mango pickles also accompany daily meals, adding a tangy punch to plain rice or curd rice. Their long-lasting nature and bold flavours make them a beloved condiment beyond Kerala, capturing hearts worldwide.

In a modern culinary landscape that celebrates traditional flavours and plant-based foods, Kerala’s mango pickles continue to gain global recognition. As more people embrace the joys of fermented and spiced condiments, these timeless treasures stand out as a flavourful testament to Kerala’s rich food culture.