Cut the mangoes into halves, discard the seed.
Chop into 1 inch cubes either keeping the skin on or peeling out.
Pat dry the cubes using a kitchen towel as any moisture left out on the mango cubes can reduce life of the pickle.
Keep all the cubes in a mixing bowl.
Add achari masala powder along with salt and mix well using a neat and clean spoon.
Keep aside for 15 minutes.
Meanwhile, heat the mustard oil to the smoking point (once first wisps of smoke appear, immediately turn off the heat) and then cool it to the room temperature.
Pour this over the mango pickle, mix again.
Fill this pickle in a clean sterile jar and close the lid.
Let it sit for 1 day at room temperature, then keep in refrigerator to use within 1 week.