Pickled Mango Recipe (Burong Mangga)
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
8
-
Calories
155 kcal
-
Cuisine
International
Pickled Mango Recipe (Burong Mangga)
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Make your own Pickled Mango (Burong Mangga) and enjoy the burst of crisp, sweet and tangy flavors with every bite! Perfect with your favorite grilled or fried meat it's also delicious as a snack on its own, straight from the jar.
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Ingredients
- 2 pounds Mango Carabao/Manila, almost ripe
- ¾ cup vinegar distilled white vinegar, if possible
- ¾ cup water
- ¾ cup sugar
- 1 teaspoon salt do not use iodized salt for clear brine
- 10 pieces black peppercorn whole
- 3 pieces clove optional, whole
- 1 piece chili chopped - optional (or use chili flakes ½ teaspoon, hot
Instructions
- Sterilize glass jars for storing: Place the jars in a pot with water enough to cover them. Bring to a boil over medium-high heat and then just let it gently boil for 10 minutes. Remove the jars from the hot water using tongs and then dip the lids for 10 seconds. Tip the jars and lids over a cooling rack and allow to air dry.
- In a non-reactive pan or pot, combine the vinegar, water, sugar, salt, peppercorns, and cloves (if using). Bring to a boil over high heat. Lower the heat and let it simmer for 3 minutes making sure sugar and salt are completely dissolved. Remove from heat and let it cool down.
- While waiting, prepare the mangoes. Wash and peel the mangoes. Hold the mango stem-side up then cut vertically on both sides along the wide side of the seed to separate the cheeks. Then do the short sides as well to leave just the seed.
- Then cut the cheeks into slices about 1-cm thick. Rinse and drain the mango slices. Arrange the slices inside the sterilized jars, filling them with mangoes as much as you can. If you prefer it spicy, add the chilies to the jar with mangoes.
- Pour enough of the pickling liquid to cover the mangoes. Close the jar with the lid.
- Let them sit in a cool place for a minimum of 1-2 days. You can also refrigerate too. Longer pickling time will let the flavor seep in better though, however, the mango will stay crisp and crunchy for several weeks only. Unopened pickled mango can last for months or even a year or two if canned properly.
- Serve to accompany fried dishes or enjoy as a snack.
Nutrition Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
38g
(13%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.2g
(1%)
Trans Fat
0.001g
(0%)
Sodium
300mg
(13%)
Potassium
230mg
(5%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
1288IU
(26%)
Vitamin C
49mg
(54%)
Calcium
24mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 38g | 13% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.001g | 0% |
| Sodium | 300mg | 13% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 1288IU | 26% |
| Vitamin C | 49mg | 54% |
| Calcium | 24mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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