2-3 green raw mangoes
1/3 c. fresh ginger, shredded
1 Tbls. kosher salt
1 1/2 tsp. red pepper flakes
3 Tbls. vegetable oil
1 1/2 tsp. yellow or black mustard seeds
Wash mango and dry completely (if there excess moisture on surface of mango, they will spoil). Do not peel. Cut around seed, then chop pulp into 1-inch pieces. Place in a bowl. Add ginger, salt, red pepper flakes and mix.
Heat oil in a small frying pan. Add mustard seeds. When they begin to pop, turn off heat and add oil and seeds to mango pieces. Mix well and let stand for about 30 minutes before serving. Place in a tightly closed jar. The pickles will keep for several weeks.