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
- 2 medium green mango
- 2 tbsp salt
- 1 tbsp sugar
- 3 cups water
- 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!