Burong Mangga – Green Mango Pickles
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Summer means an endless mango supply. The season isn’t the same for me if I don’t make Burong Mangga – Filipino Green Mango Pickles. When I was growing up in the quiet, agricultural town of Tarlac, in the Philippines, we had a nonstop supply of mangoes all summer. There was no end to the things my Mom taught us to make with mangoes: jams, chutney, smoothies, salsas, beverages, ice cream, and pickles.
When unripe green mangoes fell on the ground from our mango trees in the farm, my father rounded them up and brought them home. My mother immediately got us together to peel and slice mangoes, ready for pickling. This was one of the best ways to preserve the fruit which was no longer going to ripen. Pickling the mangoes was an overnight process. But the vinegary, sweet aroma lingered on for days in our home, as the glass jars, filled with mango spears, glistened on the kitchen counter.
Memorial Day weekend is within sight. While last year’s was a quiet one for most of us on lockdown, many who’ve been vaccinated, will be out in parks, barbecue parties, grilling and chilling. And slices of Burong Mangga, all tart and crisp, will be a great side to all those grilled entrees.
Through many repetitions every summer, this recipe has stuck in my mind, even years after. During summer, I pickle the green mangoes here in my American kitchen, and happily, the results are always the way I remember them: crispy, crunchy, with a tart and sour flavor, salty, yet with a sweet taste in every bite. It’s like I never left home.
Burong Mangga - Green Mango Pickles
Equipment
- 3 Mason glass jars - 12 oz. each; OR 4 bottles of 8 oz. each
Ingredients
- 4 whole large green mangoes, peeled, pitted, sliced in 3-inch pieces; Ataulfo variety or similar is preferred; or use any green unripe mangoes available.
- 3 cups white distilled vinegar
- 3 cups water
- 1 Tablespoon salt
For syrup:
- 1 cup granulated sugar
- 2 cups water
Instructions
Day 1 - To prepare mangoes:
- In a large, non-reactive or glass bowl, combine the vinegar, water and salt. Stir and mix the brine well.Place the sliced mangoes in the bowl, soaking in the brine. The liguid should be enough to cover the mangoes.Cover the bowl with a tray or large plate. Allow the mangoes to soak at least 10 to 12 hours or overnight.
Day 2 - To make the syrup:
- In a heavy, medium-sized stockpot, over medium-high heat, combine the sugar and water. Cover the stockpot.The water and sugar will boil in about 6 minutes. The syrup will be clear-colored, with a slightly thick consistency. Cool the syrup on the counter for at least an hour. This amount will yield about 2 ½ cups, enough to fill the glass jars.
To prepare the jars:
- Wash the jars and covers with soap and water. Sterilize the glass jars and covers in boiling water. Rest the jars on a tray, on the counter, to cool down for easier handling.
To assemble the Burong Mangga Pickles:
- Drain the liquid from the mangoes that were soaking. Discard the brine.Wash the mango strips lightly to remove any white residue left from the vinegar.Using a pair of tongs or a fork, arrange the mango strips vertically inside the sterilized glass jars.When syrup has cooled at room temperature, pour into the jars of pickled mangoes. There should be enough syrup to cover the slices inside the bottles.Cover the jars with the lids. Store the pickled mangoes in the refrigerator. Wait at least 2 days for the pickles' tart and sweet flavors to set in, before serving.Serve as a side, an appetizer or a condiment for grilled or roast entrees.
Cook's comments:
- I used the Ataulfo mango variety for these green mango pickles. If not available, you can use any mango variety, but they have to be unripe, and all of it very green. Using ripe mangoes does not result in good pickles - they can become soggy and unpleasant to eat.These green mango pickles are a good side dish for grilled or roasted chicken, pork, beef, or fish and seafoods. Or these can be eaten by itself as a snack. They are addictive, though.
Copyright Notice:
- Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
