When it comes to mango pickles, not all mangoes are created equal. India has hundreds of varieties Alphonso, Dasheri, Kesar, Langra but when it comes to crafting the perfect traditional mango pickle, there’s one variety that stands tall: Ramkela mangoes.
At Pure Whites, we exclusively use Ramkela mangoes in our pickles. Here’s why.
🥭 1. Naturally Small & Fibrous – Perfect for Pickling
Unlike table mangoes that are bred for sweetness, Ramkela mangoes are small, firm, and fibrous. This makes them:
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Easier to cut into uniform pieces
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Resistant to turning mushy during fermentation
- Capable of absorbing spices and oil without breaking down
🌿 2. Tangy Flavor That Lasts
Ramkela mangoes are known for their sharp tanginess a flavor that holds strong even months after pickling. This ensures that your pickle doesn’t lose its punch, no matter how long it sits in the jar.
🌞 3. Naturally Suited for Sun-Curing
Pickle-making often involves sun-curing to let the spices blend naturally with the fruit. Ramkela mangoes have:
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The right acidity to withstand sun exposure
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Thick skin that prevents them from spoiling
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A unique ability to mature in flavor over time
This is why they age beautifully, just like fine wine.
⚱️ 4. Trusted for Generations
For centuries, Indian households have chosen Ramkela mangoes for pickle jars. Ask any grandmother, and she’ll tell you “Pickle without Ramkela is not pickle at all.”
It’s not just tradition it’s tried and tested wisdom.
🍴 5. The Authentic Taste of Pickle
Using any other mango may give you something tasty, but not authentic. Ramkela mango pickle has that unmistakable boldness spicy, tangy, and perfectly balanced that reminds you of home and heritage.
✅ Final Thoughts
At Pure Whites, we don’t compromise with short-cuts. That’s why we only use Ramkela mangoes, combined with pure cold pressed mustard oil and traditional spices, to create a pickle that’s true to its roots, bold, tangy, and authentic.
🥭 Want to taste real handmade mango pickle made from Ramkela mangoes?
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