What to use instead of mango ginger
Quick answer
The closest option is Ginger, rated acceptable. Young fresh ginger has the crunch and the pale colour, and is noticeably hotter. Adding a little grated unripe green mango, where it is available, restores something of the aroma that gives mango ginger its name.
It will not do for: Anyone sensitive to ginger heat — the raw quantities used in mango ginger pickle are large; Cooked dishes, where neither survives well.
All recorded options
Ranked by suitability. Ratios are given only where they are defensible, and always with their basis — by weight or by volume — because spice densities differ.
Ginger
AcceptableYoung fresh ginger has the crunch and the pale colour, and is noticeably hotter. Adding a little grated unripe green mango, where it is available, restores something of the aroma that gives mango ginger its name.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| partial | partial | close | more |
Works for
- Quick lemon pickles
- Coconut chutneys
Does not work for
- Anyone sensitive to ginger heat — the raw quantities used in mango ginger pickle are large
- Cooked dishes, where neither survives well
Green mango has no page in this catalogue, so it is described in the effect rather than listed as a companion.