Burong Mangga/Pickled Green Mango

I never appreciated Burong Mangga when I was a child. I'd rather eat green mangoes dipped in shrimp paste or dipped in salt-fish sauce mixture. I guess I just didn't like mangoes that has been in the water for a few days.

Now, I happily eat my burong mangga as a condiment for fried or broiled fish.

The classic burong mangga is made with a brine solution which is just salt dissolved in water but you can experiment and flavor yours. You can add bird's eye chili [siling labuyo], to add a kick to it. There's really no right or wrong recipe to make burong mangga. Its all according to how you want yours to taste like.

Ingredients:
2 medium green mango
2 tbsp salt
1 tbsp sugar
3 cups water

Directions:

• Combine water, salt and sugar.
• Boil your brine solution for five minutes and set aside to cool.
• Wash the mangoes thoroughly and peel.
• Cut the mangoes into long flat slivers.
• Arrange the mangoes in a jar.
• When cooled, pour brine solution into your jar.
• Cover and refrigerate for a few days.

an entry for. Happy start of the week!