Pickled Mangoes (Burong Mangga)

Name: Pickled Mangoes (Burong Mangga)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 Servings
Ingredients: 3 large green, unripe mangoes; 1 ½ cups vinegar; 1 cup sugar; 1 teaspoon kosher salt; 1 Thai chili pepper, chopped (optional)

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4.3

96 reviews

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Prep Time
15 mins
Cook Time
15 mins
Curing
2 d
Total Time
30 mins
Servings
6 Servings
Calories
190 kcal
Course
Condiments
Cuisine
Filipino

Pickled Mangoes (Burong Mangga)

Gemma Fleming

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Pickled Mangoes with a delicious medley of sweet and sour flavors are a mouthwatering treat you'll love. They make a great snack or appetizer as well as a condiment to barbecue meats and grilled seafood!

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Ingredients

Servings

3 large green, unripe mangoes
1 ½ cups vinegar
1 cup sugar
1 teaspoon kosher salt
1 Thai chili pepper, chopped (optional)

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Instructions

Wash jar and lids with warm soapy water and rinse well. In a deep pot, place jars and hot water to cover. Boil for 10 minutes. Remove from pot and drain.
Peel mangoes and cut on both sides to separate checks. Slice each check into about ½-inch thick slivers.
Arrange sliced mangoes into the sterilized jar.
Add chopped chili pepper.
In a saucepan, combine vinegar, sugar, and salt. Over high-heat, Bring to a boil, stirring to dissolve the salt and sugar.
Pour the brine over the sliced green mangoes, filling the jar to within ½ inch of the top. Gently tap jars against the counter to remove any bubbles and add more brine as needed.
Cover with tight-fitting lid. Let cool to room temperature and refrigerate for about 48 hours before opening to allow flavors to develop.

Notes

Choose fresh, quality fruit and check for signs of bruising or spoilage. Use green, unripe, and very firm mangoes for the best texture and flavor.
To lessen the chance of introducing bacteria to the mixture, ensure food prep implements are thoroughly clean and storage jars are properly sterilized (read how to sterilize empty jars here) and with tight-fitting lids.
As the ph environment is important in safe pickling, use vinegar with 5% acidity. I like distilled white vinegar as it has a mellow aroma and tart flavor and does not discolor the fruits. You can substitute apple cider vinegar if you like to add a touch of fruity flavor but note that it might darken the light-colored mangoes.
Use Kosher or canning salt and NOT iodized table salt, which contains iodine or other additives that may cloud the packing liquid.
Boost flavor by adding herbs and spices such as garlic cloves, chili peppers, ginger, bay leaves, peppercorns, fresh dill, or salty dried plums (li hing mui).
Make sure the mango slices are fully submerged in the brine solution. Depending on the jar size used, you may need more or less of the brine.

Nutrition Information

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Calories 190kcal (10%) Carbohydrates 45g (15%) Sodium 390mg (16%) Potassium 138mg (4%) Fiber 1g (4%) Sugar 44g (88%) Vitamin A 895IU (18%) Vitamin C 31.3mg (35%) Calcium 13mg (1%) Iron 0.1mg (1%)