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Pickled Mangoes Burong Mangga: 7 Tangy Secrets Revealed

Pickled Mangoes Burong Mangga
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Pickled Mangoes, known as Burong Mangga, is a tangy and sweet Filipino condiment featuring sliced unripe green mangoes pickled in a vinegar, sugar, and salt brine with an optional spicy kick from Thai chili peppers.

Ingredients

Scale
  • 3 large green, unripe mangoes
  • 1 1/2 cups vinegar
  • 1 cup sugar
  • 1 teaspoon Kosher salt
  • 1 Thai chili pepper, chopped (optional)

Instructions

  1. Wash the jars and lids thoroughly with warm soapy water. Rinse well to remove all soap residues. Place the jars in a deep pot filled with hot water until covered, then boil them for 10 minutes to sterilize. Remove from hot water and let them drain completely.
  2. Peel the green mangoes and slice them by cutting both sides off the mango cheeks. Then slice each cheek into approximately 1/2-inch thick slivers, ensuring uniform thickness for even pickling.
  3. Arrange the sliced mangoes neatly into the sterilized jars, filling them but leaving enough room for the pickling brine.
  4. If using, add the chopped Thai chili pepper to the jars for a spicy flavor kick. This step is optional and can be adjusted according to your heat preference.
  5. In a saucepan, combine vinegar, sugar, and kosher salt. Bring the mixture to a boil over high heat, stirring occasionally until the sugar and salt have completely dissolved.
  6. Carefully pour the hot pickling solution over the mango slices in the jars, filling up to about 1/2 inch from the top. Tap each jar gently against the counter to release air bubbles and add more brine if needed to cover all mango pieces well.
  7. Seal the jars tightly with lids. Allow them to cool at room temperature before placing them in the refrigerator. Let the mangoes pickle for about 48 hours to let the flavors fully develop before serving.

Notes

    Nutrition

    Find it online: https://keepityummy.com/pickled-mangoes-burong-mangga/

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