Sometimes, you just want something spicy, and you don’t want to spend a whole lot of time in the kitchen.
This recipe comes together in 10 minutes, and depending on how hot you like your mango pickle, will deliver serious heat, balanced by the cleansing dairy in the base.
I don’t make the mango pickle from scratch, but you absolutely could. I just buy a jar of Mother’s Recipe and keep it in the fridge.
It’s moreish. Make extra.
- 8 Persian Cucumbers
- 3/4 cup yogurt (I use full fat, active culture yogurt, most often my own)
- 2-3 Tbsp Mango Pickle from a jar (I use Mother’s)
- Optional: chopped coriander leaves to serve