Green Mango Pickles - Filipino Burong Mangga
Green Mango Pickles - Filipino Burong Mangga are tart, crisp green mango pickles in a tangy-sweet syrup. The word 'burong' is Pilipino for preserving or pickling. We made a lot of these green mango pickles during the summer in the Philippines when they were in season and there was a surplus of the unripe fruit. These days, I can find fresh mangoes almost all year round in large supermarkets here in the States. Add these mango pickles as a side to main dishes. This is an Asian In America recipe by Elizabeth Ann Quirino. The recipe below makes 3 to 4 bottles (of 12 ounces each) and keeps for about 3 months in the refrigerator.
Servings: 4 people
Calories: 216kcal
Equipment
- 3 (12 oz. each) or 4 Mason Glass Jars (8 oz. each)
Ingredients
- 4 whole large unripe green mangoes peeled, pitted, sliced in thin 3-inch slivers; no trace of yellow at all
- 2-3 cups white distilled vinegar when mixed with water must be enough to soak and cover the mango slices white distilled vinegar
- 2-3 cups water equal amounts to vinegar, when mixed enough to soak and cover the mango slices
- 1 Tablespoon salt
- 1 cup granulated sugar for syrup on day 2
- 2 cups water for syrup on day 2
- 3 to 4 bottles (8 oz. or 12 oz. each) mason glass jars washed, sterilized
Instructions
- Day 1: Mix the vinegar, water and salt. Stir the brine well. Soak the mangoes in this brine overnight (at least 10 to 12 hours) in a glass bowl or non-reactive container. The liquid should be enough to cover the mangoes. Cover loosely and set aside. Do not use any utensils that will not work well with vinegar. Day 2: Throw away the brine. Wash mango strips lightly to remove any white residue left from the vinegar. Arrange the mango strips vertically in glass bottles, which have been previously sterilized. Set aside.
- To make the syrup: In a heavy medium sized stockpot, combine the sugar and water to make the syrup. Cover the stockpot. Turn up the heat to a medium high. The water and sugar will boil in about 6 minutes. The liquid will be clear colored with a sticky consistency. Remove stock pot from heat and cool the syrup on the counter for at least an hour. The amount should be enough to cover the mango strips in the bottle.
- To assemble pickles: Wash and sterilize the glass jars and caps. Rest the jars on the counter to cool down so they're easy to handle.Drain and discard the vinegar liquid or brine from the mango slices that soaked overnight. Arrange the mango strips vertically inside the glass mason jars. When syrup has cooled at room temperature, pour into the jars which have the pickled mangoes. There should be enough syrup to cover the mango slices inside the jars. Cover and close the jars tightly with the lids.
- Storage: Store in refrigerator. Wait at least two days for the pickles' tart and sweet flavors to set in, before eating. These pickles keep for up to 3 months chilled.
- Cook's comments: Good side dish for grilled or roasted chicken, pork or fish. I used the Ataulfo mango variety for this recipe. I have also used Mexican mangoes. For best results, use green, unripe mangoes so the pickles have a crisp texture when the process is done.
Copyright:
- Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. 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
Serving: 1g | Calories: 216kcal | Carbohydrates: 50g | Sodium: 1760mg | Sugar: 50g | Calcium: 15mg