Ingredients

• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 3 cardamom pods, crushed
• 3/4 cup distilled white vinegar
• 1/4 cup sugar
• Juice of 1/2 lemon
• Kosher salt
• 6 thin slices peeled ginger
• 2 dried chiles de arbol
• 2 large firm mangoes, peeled and cut into 1/2-inch-thick wedges

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Instructions

1. Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.
2. Photograph by Charles Masters