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Pickled Mangoes (Burong Mangga) Recipe

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4.4 from 15 reviews

  • Author: Eliza
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Halal

Description

Learn how to make Pickled Mangoes (Burong Mangga), a tangy and sweet Filipino condiment featuring unripe green mangoes preserved in a flavorful vinegar and sugar brine with a hint of chili. This easy and quick recipe yields a crisp, refreshing pickle perfect for snacking or complementing dishes.

Ingredients

Pickled Mangoes

  • 3 large green, unripe mangoes
  • 1 1/2 cups vinegar
  • 1 cup sugar
  • 1 teaspoon Kosher salt
  • 1 Thai chili pepper, chopped (optional)

Instructions

  1. Sterilize jars: Wash the jars and lids thoroughly with warm soapy water, rinse them well, then place the jars in a deep pot filled with hot water to cover. Boil for 10 minutes to sterilize, then carefully remove and drain.
  2. Prepare mangoes: Peel the green mangoes and cut along both sides to separate the cheeks. Slice each cheek into slivers about 1/2-inch thick for even pickling.
  3. Fill jars: Arrange the sliced mangoes snugly into the sterilized jars, ensuring they are packed but not crushed.
  4. Add chili pepper: Sprinkle the chopped Thai chili pepper into the jars to add a bit of heat, if desired.
  5. Make pickling solution: In a saucepan, combine the vinegar, sugar, and Kosher salt. Bring the mixture to a boil over high heat, stirring until the sugar and salt completely dissolve.
  6. Pour brine over mangoes: Pour the hot pickling solution into the jars over the mango slices, filling the jar to within 1/2 inch of the top. Gently tap the jars on the counter to release any air bubbles; add more brine if needed to cover all the mangoes.
  7. Seal and refrigerate: Cover the jars with tight-fitting lids and allow them to cool to room temperature. Refrigerate for about 48 hours before opening to let the flavors fully develop and the mangoes soften slightly.

Notes

  • Use firm, green mangoes for the best balance of tartness and crunch.
  • Adjust the chili pepper quantity or omit entirely based on your spice preference.
  • Ensure jars and lids are thoroughly sterilized to prevent spoilage.
  • Store the pickled mangoes in the refrigerator and consume within 2-3 weeks for optimal freshness.
  • Letting the pickles sit longer intensifies their flavor and softens the mango texture further.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Pickling
  • Method: No-Cook
  • Cuisine: Filipino

Find it online: https://recipekind.com/pickled-mangoes-burong-mangga-recipe/