By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
122 cal · 4320 min
Mango Kimchi
Recipe GLPR9ab248471d7e4c
A Korean-inspired fermented condiment made with unripe mangoes, ginger, garlic, and Korean red chilli powder. The mangoes are cubed and combined with aromatics and fish sauce, then left to ferment at room temperature for three days, developing a complex spicy and savory flavor. Serve as a side dish or condiment alongside rice and other Korean meals.
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Ingredients
3 unripe mangoes (about 300g each)
2 spring onions
1 long red chilli
5mm piece of fresh root ginger
2 cloves of garlic
3 tablespoons fish sauce
2 tablespoons gochugaru (Korean red chilli powder)
Directions
Peel each mango and remove the stone. Cut the mango flesh into 2.5cm cubes and place in a large bowl.
Trim the spring onions at both ends and finely slice them. Roughly chop the red chilli. Peel the ginger and garlic, then finely mince both.
Add the sliced spring onions, chopped chilli, minced ginger, and minced garlic to the mango cubes. Pour the fish sauce and sprinkle the gochugaru over the mixture.
Mix thoroughly until all mango pieces are evenly coated with the seasonings and aromatics.
Transfer the mixture to a large, clean container with a secure lid. Leave uncovered or loosely covered at room temperature for 3 days to ferment.
After 3 days of fermentation, seal the container and transfer to the refrigerator. Store until ready to serve.
Comments
Mango Kimchi is a smart seasonal play for North Carolina: mangoes are cheap and plentiful in summer, and every ingredient except gochugaru is stocked at any Harris Teeter, Food Lion, or Walmart in the produce and Asian sections. The 4,320-minute stated time is fermentation, not prep—actual hands-on work is under an hour, and the fish sauce and gochugaru (Korean red chilli flakes) are the real cost drivers at roughly $10 combined for a batch that yields four generous servings. The catch is that kimchi is a same-night appetizer or condiment, not a main dish, and it requires patience to ferment properly; budget three to five days for flavor to develop. It does keep well refrigerated for weeks, making it ideal for a cook-ahead weekend project rather than a weeknight dinner.
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