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fermented mangos in a large mason jar next to a blue and white striped tea towel with a cross in the background

Fermented Mangos

Kyrie | Healthfully Rooted Home
Lacto fermented mangos are a unique way to add more probiotics into your diet. Use for smoothies, snacks, chutneys, salsas and so much more!
5 from 2 votes
Prep Time 5 mins
fermenting time (hands off) 2 d
Total Time 2 d 5 mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 4 fermented mangos
Calories 25 kcal


  • Kitchen scale
  • Mason jar with lid (or fermentation kit)
  • Fermenting weight (I just used a bag of mango cores)
  • Knife
  • Peeler


  • 3-5 organic mangos
  • 2% sea salt see notes below
  • filtered water amount depends on amount of mangos


  • Clean your work surface thoroughly and gather your materials. You'll need a mason jar with lid, kitchen scale, knife and peeler for this ferment.
  • Wash, peel and dice your mangos.
  • Weigh your jar without anything in it, then zero out your scale with the jar still on it.
  • Add your mangos to the jar and jot down weight.
  • Zero out the scale with the jar of mangos on it.
  • Add 2% sea salt*
  • Pour filtered water (just to top of fruit).
  • Add your weight and make sure all the mangos are submerged. I just used a bag of mango cores as my weight.
  • lightly fit your lid on the jar.
  • Allow to sit at room temperature for about 48-72 hours checking every 24 hours.
  • You'll know your fermented mangos are done when they have a pleasently salty taste and may start to taste fizzy as a result of the lactic acid fermentation.
  • Remove the weight, tightly fit your lid and store in the refrigerator.


* Example of 2% salt formula

If I had 600 grams of mangos I would use 12 grams of salt figured using the below formula:
Mangos in grams X .02 = Salt in grams

Refrigerator storage

You can store your fermented fruit in the refrigerator in an air-tight container for up to 3 weeks. Always check for signs of mold, though, and toss if they've gone bad.

Freezer storage

You can freeze your fermented fruit, however, this is not ideal as some of the probiotics will die off in the freezer.
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