AI-generated image
Burong mangga
Pickled green mango
Burong mangga: crisp green mango slices in a sweet salt brine, eaten beside grilled fish or straight from the jar
From Pampanga to Pangasinan, the hot months of March to May bring piles of hard green carabao mangoes to every palengke, and many households slice them into a jar of burong mangga. A week in a sweet salt brine turns the mango from mouth-puckering to bright and juicy: still crunchy, sour at the core, salty-sweet on the outside. It is eaten on the side of inihaw na isda and pritong tilapia, with rice and fried pork at lunch, or as an afternoon merienda straight from the jar, and the brine is sometimes sipped too. Common mistake: using mangoes that have started to ripen; a yellow blush makes the slices go soft and slimy, so choose rock-hard, deep-green fruit. Because the brine has no vinegar it keeps only in the fridge. It is ready when the slices have turned from opaque white to a translucent yellow-green and taste evenly seasoned right through. Chef's tip: let the boiled brine cool completely before pouring, and add a few slices of fresh chilli if you like heat. Outside Asia, use firm green Thai or Indian mangoes from an Asian grocer.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the pickle
- 3 green carabao mangoesabout 900 g, rock-hard; or green Thai mangoes
- 2 cups water
- ⅞ oz salta 5% brine: 50 g per litre
- 3 ½ oz white sugar
- 1 red chilli (optional)sliced
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Sterilise the jar and lid: wash in hot soapy water, rinse, then set the jar upside down in a 250°F oven for 10 minutes (or boil jar and lid for 10 minutes). Let it cool and dry completely; jar, lid and every spoon you use must be bone dry.
15 minStep 2: Bring the 2 cups water, ⅞ oz salt and 3 ½ oz white sugar to the boil in a pan over a medium heat, stirring until dissolved, then simmer 2 minutes and let cool completely.
5 minStep 3: Wash and dry the 3 green carabao mangoes, peel it and cut the cheeks into 1 cm slices or wedges, avoiding the stone.
10 minStep 4: Pack the slices upright into the sterilised jar with the 1 red chilli if using.
Step 5: Pour the cold brine over the mango until covered by 2 cm, then press down with a small glass weight or folded baking paper so nothing floats.
Step 6: Close and keep in the fridge for 5–7 days, until the slices turn translucent yellow-green and taste salty-sweet right through.
Step 7: Keeps 3 weeks in the fridge; use clean dry tongs. Throw it away if you see mould, if the slices go slimy or mushy, if it fizzes or smells off.
Nutrition per serving
- Calories
- 75 kcal
- Protein
- 1 g
- Carbs
- 19 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does burong mangga take?
- About 25 minutes in total: 20 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of green carabao mangoes?
- Tinned mango pulp, same weight.
- What can I use instead of white sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Lumpiang sariwaFresh vegetable spring rolls
Lumpiang sariwa ('fresh lumpia') is the unfried cousin of the crisp Filipino spring roll, served at fiestas, family gatherings and as a substantial afternoon merienda around Manila and the Tagalog provinces. A thin, soft egg crepe is wrapped around a lettuce leaf and a warm sauté of sweet potato, jicama, carrot, green beans, cabbage and tofu, then covered in a glossy brown garlic sauce and a shower of crushed peanuts. In Negros the filling is heart of palm (ubod) instead. It is eaten with a knife and fork, or carefully by hand. Chef's tip: make the crepes thin enough that you can almost see light through them; thick ones turn rubbery and hide the filling.
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian