Mango Pickle Photo by Miriam Kinunda

Mango Pickle

Achali Ya Embe

We Tanzanians, make the best mango pickle. We use much less spices compared to the ones we buy in America imported from abroad. For that reason, I prefer to make my own. This is a small quantity to last you just enough days.
If you want, you can skip all spices and use Oil, mango, salt and hot peppers only.
Serve with with fried eggs, stews, French fries, Samosa, Fried cassava, rice, and what ever else you like.

  • 2 to 3 large green mangos
  • 1 tsp. whole black pepper
  • 1 tsp. whole cumin seeds
  • 12 whole cardamom seeds
  • 2 tsp. turmeric powder
  • 2 tbsp. chopped habanera peppers
  • 1½ tsp. sea salt
  • 1½ cup water
  • 1/3 cup vegetable / olive oil or more.
  • Small glass spice jar (must be good size to make sure the dried mangos are compact inside)


      1. Wash the mangos and cut into small, thin pieces. Arrange on a cutting board or a thin wire cooling rack,
        Fresh fresh green mango pieces
        Fresh green mango pieces

        put next to stove or outside under the shade until dries. It can take up to a week to dry unless you are in Arizona where there is dry heat, then it will take one or two days to dry.

        Dried Green Mango
        Sun Dried Green Mangos


    1. Put them in a big jar with a tight lid.
    2. Heat the oil in a pan, then add black pepper, cumin seeds, and cardamom, and stir for 1 minute. Add turmeric powder and habanera peppers and continue to cook, stirring for a few seconds.
    3. Add salt and water. Mix until salt dissolves then turn of the heat.
    4. Pour the mixture into the jar that have dried mangos, cover the jar tightly, and put next to your stove for 3 day before use. (shake the jar at least once a day to mix the pickles inside.
    5. Store in the refrigeratorGET TO KNOW ME: I eat this with my breakfast (eggs), lunch and dinner 🙂


This is the one salad most Tanzanian kids know and love. Traditionally, raw cabbage is used for this dish. However, I prefer to first slightly steam the cabbage before using it in the salad. For authentic recipe do not add virgin oil.


NB. You can make a quick mix without measuring; the amount of cut tomatoes and cabbage should be equal while the amount of onions should be about 1/2 or 1/3 of tomatoes.

  • 1 lb. (1/2 kg) Tomatoes (Cut tomatoes in about 1/2 a centimeter thin slices)
  • 1/4 lb. or 1 cup Cabbage (Cut cabbage in very thin strips of about 4 to 6 centimeters long)
  • 1/4 cup Red Onions (Cut red onions in very thin slices)
  • Hot peppers
  • 1/2 lb. (1/4 kg) Cucumbers (thinly sliced) – Optional
  • 1/2 cup Coriander leaves /cilantro
  • 2 tbsp Fresh lemon/lime juice
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Salt

Mix all the ingredients in a bowl. If needed, add more salt, lemon juice, olive oil and coriander to your taste.
Eat with:

  1. Holiday Pilau

I first post this in September 2009 at