Sous Vide Pickled Curry Mango

This pickled and curried mango is a fantastic side or garnish for your favorite Indian fish. As it is a delectable flavor, we recommend this to be eaten alongside a larger meal - though you might find yourself snacking on it, too. Refrigerate in an air-tight jar or container for up to one month.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 00:45

Temperature : 180F / 82.2C

Ingredients

• 1 cup white wine vinegar
• 3 tablespoons ultrafine sugar
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1 teaspoon yellow curry powder
• 1/2 teaspoon red chile flakes
• 2 mangos, peeled, pitted, and cut into 1/2-inch-thick strips
• 1/2 white onion, thinly sliced

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. In a large bowl, whisk together the vinegar, sugar, salt, cumin, cardamom, coriander, curry powder, and red chile flakes. Transfer to a large zipper lock bag and add the mangos and onion. Seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 45 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Serve.