3 years ago

Burong Mangga (pickled green mango) is a classic Pinoy snack and side dish that will never leave our hearts. Even better is the fact that it takes hardly any effort to make! Serve with bagoong or sprinkle sea salt on top.
  • 2 kilos very green mangoes (must be firm)
  • 5 tbsps rock salt
  • 1 ½ cups white sugar
  • 1 ½ cups water
  1. Peel mangoes and slice both cheeks. Cut into ½ inch thick fingers.
  2. Sprinkle rock salt over mangoes and distribute evenly. Cover with plastic wrap and refrigerate overnight.
  3. Transfer to a sieve or colander and rinse under running water. Set aside.
  4. For the syrup, combine sugar and water in a small pot. Stir to dissolve.
  5. Over medium heat, bring to a simmer. Stir until thick and syrupy and let cool.
  6. Take glass jars cleaned with soap and water and immerse in boiling water for 3 minutes. Let air dry completely.
  7. Arrange mangoes in the jar and pour cooled syrup up to the brim.
  8. Cover tightly with a lid and refrigerate for 3 days before serving.


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