1. Peel, wash and grate the mangoes.
2. Heat the oil to boiling point. Let it cool.
3. To the grated mangoes (placed in a vessel) add the mango masala, peeled garlic, 100 gms oil and salt. Mix well.
4. Tie small portions of this mixture in each piece of cloth.

For Storing:

1. Take a jar full of water, boil and then let it cool.
2. Add acetic acid and the remaining 100 gms of oil.
3. Put the small bundles (i.e. the pickle tied in cloth pieces) in this water.
4. Store in a sterilized glass jar ensuring that the bundles are below water and not floating on top.
5. To do this, press the bundles with your hand.
6. Repeat every 5-6 days.
7. In 15-20 days time you can open the bundles and eat the pickle.