Central American technique: Break off the stems. Soak them in salted water for 1-2 days. That softens up the skin. Rinse out the water every 12-24 hours. Don’t be shy with the salt. After that, cut them up into slices. The seed and membrane around the seed should be removed (cut the mangos in half and the seed pops out, then pick apart the membrane). After that, you can soak them in lemon/lime juice, salt and chili powder.
Indian technique: Cut the soaked mangoes into -1-2 inch cubes, remove the seeds, then fry them in hot oil along with fennel seeds, onion seeds, garlic, ginger, chili, a bunch of salt, turmeric and black pepper. Add the hot ingredients immediately to a glass pickling jar once the mango becomes soft. Top off with some vinegar, seal and leave out in the sun— Indian mango pickle! You can also add curry leaves and moringa leaves to the frying oil.