Get some of the freshest raw mangoes available. So fresh, that even after pickling process is over, you can believe they're from the current season.
Chop them up into just the right size. Not too small, not too big.
Mix the right blend of spices and use the right chillies to get that red-orangish colour that warns people to the pickle's "hot" factor.
Now, and this is the crucial step to ruination, use an oil that completely masks the mango's taste. And possibly add some vinegar as well. [I'm sorry that I do not know this exact oil, it's not an oil I've encountered before. I'm also not sure about the added vinegar.]
You're done!
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