National Mango Day 2025: 6 lesser-known traditional mango pickles from across India

Mango, also known as the 'King of Fruits,' is celebrated for its juicy pulp and aroma. The magic of this fruit is celebrated every year on July 22 in the form of National Mango Day. The tradition dates back to 1987, started by India’s National Horticulture Board and promoted alongside the International Mango Festival. This year, let us celebrate the fruit with some of the lesser-known traditional mango pickles from across India.

It is native to Punjab and is a sweet and tangy delight made with Kesar or Langra mangoes. It is made by simmering mango slices in a sugar syrup infused with cardamom and saffron. This murabba is best served with stuffed parathas. (Image: Instagram/samirasrecipediary)

It is a Gujarati mango pickle, which is made by grating raw green mangoes and cooking them with jaggery and a blend of aromatic spices such as fennel seeds and red chilli powder. It is a sweet-spicy delight served with traditional Gujarati thali. (Image: Instagram/zanzaneet)

This mango pickle is from Andhra Pradesh and is known for its intense heat and robust flavour. It is traditionally made with Malgova mangoes, which are coated with mustard seeds powder, red chilli powder, salt, and are then soaked in cold-pressed sesame oil. It is best served with rice and ghee. (Image: Instagram/meenakolla)

It is native to Tamil Nadu and is also known as Maavaddu, which is made with baby raw mangoes, seasoned and fermented with rock salt, red chilli powder, and mustard seeds. It is best served with rice dishes. (Image: Instagram/a_madteaparty)

This is native to Rajasthan and is a dry mango pickle made with raw mango slices dried under sunlight until firm and then combined with mustard seeds, hing, salt, and oil. This is a long-lasting pickle that offers a sharp and salty contrast. (Image: Instagram/cravings_by_nidhi)

It is popular in Maharashtra's Khandesh region and is made with raw mangoes, mustard seeds, red chilli powder, turmeric, and salt. In some parts people also add jaggery to it. Its thick consistency makes it an ideal pairing with bhakri. (Image: Instagram/prajaktashomestylecooking)