Pickled Mangoes (Burong Mangga)
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
15 mins
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Curing
2 d
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Total Time
30 mins
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Servings
6 Servings
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Calories
190 kcal
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Course
Condiments
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Cuisine
Filipino
Pickled Mangoes (Burong Mangga)
Description
Pickled Mangoes (Burong Mangga) combine peeled and sliced unripe green mangoes submerged in a hot, sweet vinegar brine that dissolves sugar and salt, with an optional touch of Thai chili pepper to add mild heat. After thorough sterilization of jars, the mango slices are packed tightly and covered with the brine, which preserves the mangoes and imparts tanginess. Over at least 48 hours of refrigeration, the mangoes absorb the vinegar's acidity while maintaining a firm texture.
This pickled preparation results in a crisp and tart condiment with a balance of sweetness and saltiness from the brine, contrasted by fresh chili heat when included. It is traditionally enjoyed as a side accompaniment that cuts through rich or fatty dishes, or eaten as a snack. The vinegar used must have a 5% acidity to ensure safe preservation and flavor clarity.
Proper sanitation and the use of non-iodized salt like kosher salt are important to maintain clarity and safety of the pickle. Variations may include adding herbs or spices like garlic, ginger, or bay leaves for additional flavor. For best results, ensure the mango slices are fully submerged in the brine to avoid spoilage.
Ingredients
- 3 green mango large, unripe
- 1 ½ cups vinegar
- 1 cup sugar
- 1 teaspoon kosher salt
- 1 Thai Chili pepper chopped, optional
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
- Select firm, unripe green mangoes free from blemishes for ideal texture and flavor.
- Thoroughly sterilize jars and lids to prevent contamination and spoilage.
- Use 5% acidity vinegar, such as distilled white vinegar, to achieve proper flavor and safety.
- Avoid iodized table salt; use kosher or canning salt to keep the brine clear.
- Ensure mango slices are fully submerged in the brine; adjust brine quantity as needed.
- Optional flavor boosters include garlic, ginger, bay leaves, or dried salty plums for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 45g | 15% |
| Sodium | 390mg | 16% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 31.3mg | 35% |
| Calcium | 13mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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