Pickled Mangoes (Burong Mangga) Recipe
Introduction
Pickled Mangoes, or Burong Mangga, is a tangy and sweet Filipino favorite made from unripe green mangoes. This simple recipe uses vinegar, sugar, and a hint of chili for an irresistible balance of flavors perfect for snacking or pairing with meals.
Ingredients
- 3 large green, unripe mangoes
- 1 1/2 cups vinegar
- 1 cup sugar
- 1 teaspoon Kosher salt
- 1 Thai chili pepper, chopped (optional)
Instructions
- Step 1: Wash jars and lids with warm soapy water, rinse well. In a deep pot, submerge jars in hot water and boil for 10 minutes. Remove and drain.
- Step 2: Peel mangoes and cut slices on both sides to separate the cheeks. Slice each cheek into 1/2-inch thick slivers.
- Step 3: Arrange the sliced mangoes tightly into the sterilized jars.
- Step 4: Add the chopped chili pepper to the jars if using, distributing evenly.
- Step 5: In a saucepan, combine vinegar, sugar, and salt over high heat. Bring to a boil, stirring until salt and sugar dissolve.
- Step 6: Pour the hot pickling solution over the mango slices, filling jars to within 1/2 inch of the top. Tap jars gently to release bubbles, adding more brine if necessary.
- Step 7: Seal jars with lids, allow to cool to room temperature, then refrigerate for at least 48 hours before opening to develop flavors.
Tips & Variations
- For a milder heat, remove the chili seeds before chopping. You can also experiment with different types of vinegar for varied flavor nuances.
Storage
Store pickled mangoes in the refrigerator in a sealed jar. They keep best for up to 2 weeks. For best flavor, consume within this time and always use clean utensils to avoid contamination.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ripe mangoes instead of green ones?
Green, unripe mangoes are preferred for their firm texture and tartness, which balances well with the pickling brine. Ripe mangoes may become too soft and sweet when pickled.
How long does it take for the pickled mangoes to be ready to eat?
It is best to refrigerate the pickled mangoes for at least 48 hours to allow the flavors to fully develop, though flavor often improves if left longer.
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Pickled Mangoes (Burong Mangga) Recipe
- Total Time: 2 days 25 minutes
- Yield: Approximately 2 medium-sized jars (about 4 cups) 1x
Description
Pickled Mangoes, known as Burong Mangga, is a tangy and sweet Filipino condiment featuring sliced unripe green mangoes pickled in a vinegar, sugar, and salt brine with an optional spicy kick from Thai chili peppers. This easy-to-make recipe preserves the mangoes’ crisp texture and delivers a vibrant flavor that perfectly complements rice dishes, grilled meats, and snacks.
Ingredients
Pickled Mangoes Ingredients
- 3 large green, unripe mangoes
- 1 1/2 cups vinegar
- 1 cup sugar
- 1 teaspoon Kosher salt
- 1 Thai chili pepper, chopped (optional)
Instructions
- Prepare jars: Wash the jars and lids thoroughly with warm soapy water. Rinse well to remove all soap residues. Place the jars in a deep pot filled with hot water until covered, then boil them for 10 minutes to sterilize. Remove from hot water and let them drain completely.
- Prepare mangoes: Peel the green mangoes and slice them by cutting both sides off the mango cheeks. Then slice each cheek into approximately 1/2-inch thick slivers, ensuring uniform thickness for even pickling.
- Place mangoes in jars: Arrange the sliced mangoes neatly into the sterilized jars, filling them but leaving enough room for the pickling brine.
- Add chili pepper: If using, add the chopped Thai chili pepper to the jars for a spicy flavor kick. This step is optional and can be adjusted according to your heat preference.
- Make pickling solution: In a saucepan, combine vinegar, sugar, and kosher salt. Bring the mixture to a boil over high heat, stirring occasionally until the sugar and salt have completely dissolved.
- Pour into jars: Carefully pour the hot pickling solution over the mango slices in the jars, filling up to about 1/2 inch from the top. Tap each jar gently against the counter to release air bubbles and add more brine if needed to cover all mango pieces well.
- Refrigerate: Seal the jars tightly with lids. Allow them to cool at room temperature before placing them in the refrigerator. Let the mangoes pickle for about 48 hours to let the flavors fully develop before serving.
Notes
- Use unripe green mangoes for the best tart and crunchy texture in the pickle.
- Adjust sugar and vinegar to taste if you prefer sweeter or more acidic pickles.
- Sterilizing jars ensures the pickled mangoes remain safe and fresh for longer.
- Pickled mangoes can be refrigerated for up to 2 weeks; flavors intensify over time.
- Omitting the chili pepper will result in a milder, sweeter pickle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Filipino
Keywords: Pickled Mangoes, Burong Mangga, Filipino pickles, green mango pickle, vinegar pickle, sweet and sour mango, Filipino condiment
