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.
Burong Mangga/Pickled Green Mango
Ingredients
Scale
- 2 medium green mango
- 2 tbsp salt
- 1 tbsp sugar
- 3 cups water
Instructions
- 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.
Happy start of the week!
11 Responses
Why add the sugar? I hate sweet. I usually do not ad sugar. Is there a reason why you added the sugar? Also I heard some people use vinegar. I don’t use it though. I actually ad just water salt and chili peppers- because I love hottness. Does the sugar do anything special or can I keep it out?
Yes, you can keep the sugar out. I juts like mine to be a little sweet..
add sugar to balance the sour taaste,and in the tounge to activate all the taste buds ,just add enough sugar but to to much ,that it will over the real flavor of the mangoes
Because she likes to add sugar.
anung lasa
Mangga 🙂
★★★★★
sugar is added to make the buro taste like buro. the natural flora of the mango need sugar to propagate and ferment the mango slices. hence, the buro flavor. people usually add vinegar to cheat the taste making it taste fermented.
how many days?
There are as many taste preferences as there are people.
These is her recipe. The most important thing to learn here is not the taste but the process. obviously the salt cannot be omitted but the sugar depends on your taste. I like bothe salty and sweet burong manga and also the very sweet burong manga. it would also depend on the dish it is eaten with.
Thank you for the recipe
Add beer if you want it ready in two days.
Salt and water is the classic burong manga way back when I was young boy in Bulacan.
Only thing is the green mango slices gets soft as it aged.
Is there a way to keep the mango slices crunchy?