Made using baby tender mangoes that are a few weeks old, specially used for pickling and never used as ripe fruit. The mangoes are cured using salt for a period of 2-3 months.
These are pickled using cottonseed oil and a blend of hot spices that comprise of finest quality of asafetida which adds to the mouthwatering taste and aroma of the pickle.
Usually eaten along with rice on a typical vegetable thali in Goa, these taste best when eaten along with authentic Goan “Pez” or “Kanjee Rice”.
