From the recipe collection
Burong Mangga
Crisp green mango slices cured in a balanced sweet-salty vinegar brine and kept refrigerated for a bright Filipino side dish.
- Prep time
- 25 min plus curing
- Cook time
- 5 min
- Yield
- Makes 1 litre jar
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Wash the jar and lid in hot soapy water, rinse well, and Clean and sanitise with boiling water. Let them air-dry.
- Peel the mangoes and cut them evenly so the pieces cure at the same rate. Pack them firmly but without crushing.
- Combine water, vinegar, sugar, salt, ginger, and chili in a saucepan.
- Bring to a boil and stir only until the sugar and salt dissolve, then simmer 1 minute.
- Cool the brine to room temperature; hot brine softens the mango and dulls its crunch.
- Pour over the mango until every piece is submerged. Tap the jar gently to release trapped air and add a small food-safe weight if necessary.
- Cover and refrigerate at least 24 hours; 48 hours gives a more even sweet-sour flavour.
- Serve chilled with fried fish, grilled pork, or rice. Keep refrigerated and use a clean utensil each time.