Make your own Pickled Mango (Burong Mangga) and enjoy the burst of sweet and tangy flavors with every bite! This delectable side dish will definitely make your mouth water for more! Perfect with your favorite grilled or fried meat or seafood, it's also delicious as a snack on its own, straight from the jar.
Mango is the national fruit of the Philippines and one of the world's most popular tropical fruits. The Philippines is abundant in mango trees or mangga, which are grown in various varieties, each with its own distinct taste. They are popular and enjoyed for their sweetness when ripe or their sourness while still green. They are frequently used to create delicious treats such as Mango Float, Mango Lassi Thai Mango Sticky Rice, and, one of my favorites, the Pickled Mango.
What is Pickled Mango?
Pickled mango, locally known as burong mangga, is a Filipino side dish made by pickling almost ripe mangoes in a mixture of vinegar, sugar, salt, and water. Green mangoes, which are nearly ripe, are ideal for this recipe because they have the perfect balance of sweetness and sourness but are still crunchy to the bite. The pickling solution complements the fruit with its tangy-sweet flavor as well.
Why would you want to pickle mangoes?
Pickling is done to extend the shelf-life of food and is an excellent way to ensure that nothing goes to waste. This method of preserving vegetables, fruits, and even meat involves soaking them in brine or acidic solutions to delay spoilage and prevent bacterial growth.
Pickling mangoes has been an old practice, especially in our province of Pampanga where there is an abundance of mangoes, particularly during the summer which is the mango season. Some of these mangoes would not reach maturity and fall from the tree. To avoid waste, the locals used to pick and pickle them to be enjoyed later on when the season is over. As the year went by, the practice has been forgotten. But recently, pickled mangoes have become popular again as it has great appeal to the young and old.
More Pickled Recipes you can try
Ingredients You'll Need
- Unripe Mango - Carabao or Pico mangoes are the commonly used varieties in Pickled Mangoes. You can use the young one as they are very crunchy but tends to be more sour. I prefer the ones that are just about to ripen as it is still crisp with some sweetness to them.
- Vinegar - White distilled vinegar is ideal for pickling because of its clarity and neutral taste. But you can also use apple cider or rice vinegar or other kinds but choose one that is clear. However, note that your pickling solution may be a bit darker and may affect the color of light-colored vegetables or fruits.
- White Sugar - this balances the tartness of the vinegar in the pickling solution. You may also use brown sugar, however, it may turn the mangoes darker.
- Salt - It is best to use rock salt, Kosher salt, or pickling salt. Avoid using iodized or Himalayan salt in pickling (see Tips to know why).
- Peppercorns - This adds a mildly spicy and peppery flavor to the solution and contains antibacterial compounds. While whole peppercorns work best, you may use ground pepper in a pinch.
- Whole Cloves - give extra flavor and aroma to your pickled mangoes. They may be substituted by star anise as well.
- Hot Chili Pepper - This is optional if you want a kick of spice to your Pickled Mango. You may also adjust it according to your taste. Alternatively, you may use chili flakes.
Tips for making Picked Mango
Here are some tips to make sure your pickled mangoes turn out amazing!
- Choose fresh green mangoes with hints of yellow but are still firm to the touch. They should be plump and heavy for their size.
- Make sure to sterilize the jars and lids you're using. and wear gloves when handling the sliced mangoes and putting them in the jars. This will help to reduce the possibility of introducing bacteria.
- When using iodized salt, the pickling solution may become dark or cloudy. Himalayan salt contains minerals that can degrade food quality and is not recommended for pickling.
- Because this recipe calls for an acidic pickling solution, use a non-reactive pot and bowl. Avoid using aluminum, copper, or cast iron.
- Allow the pickling solution to cool down before adding it to the jars. Fully submerge the mango slices with the pickling liquid.
- Tap the jars gently on the counter to release any air bubbles in the solution.
Serving and Storing
Refrigerate your Pickled Mango once opened for food safety.
Unopened jars may last for up to 6 months if properly stored. Once opened, you may keep it for up to a month.
Pickled Mango Recipe (Burong Mangga)
- 2 pounds almost ripe mango Carabao/Manila
- ¾ cup vinegar distilled white vinegar, if possible
- ¾ cup water
- ¾ cup sugar
- 1 teaspoon salt do not use iodized salt for clear brine
- 10 pieces whole peppercorn
- 3 pieces whole cloves optional
- 1 piece hot chili chopped - optional (or use chili flakes ½ teaspoon)
- Sterilize glass jars for storing: Place the jars in a pot with water enough to cover them. Bring to a boil over medium-high heat and then just let it gently boil for 10 minutes. Remove the jars from the hot water using tongs and then dip the lids for 10 seconds. Tip the jars and lids over a cooling rack and allow to air dry.
- ¾ cup vinegar, ¾ cup water, ¾ cup sugar, 1 teaspoon salt, 10 pieces whole peppercorn, 3 pieces whole clovesIn a non-reactive pan or pot, combine the vinegar, water, sugar, salt, peppercorns, and cloves (if using). Bring to a boil over high heat. Lower the heat and let it simmer for 3 minutes making sure sugar and salt are completely dissolved. Remove from heat and let it cool down.
- 2 pounds almost ripe mangoWhile waiting, prepare the mangoes. Wash and peel the mangoes. Hold the mango stem-side up then cut vertically on both sides along the wide side of the seed to separate the cheeks. Then do the short sides as well to leave just the seed.
- 1 piece hot chiliThen cut the cheeks into slices about 1-cm thick. Rinse and drain the mango slices. Arrange the slices inside the sterilized jars, filling them with mangoes as much as you can. If you prefer it spicy, add the chilies to the jar with mangoes.
- Pour enough of the pickling liquid to cover the mangoes. Close the jar with the lid.
- Let them sit in a cool place for a minimum of 1-2 days. You can also refrigerate too. Longer pickling time will let the flavor seep in better though, however, the mango will stay crisp and crunchy for several weeks only. Unopened pickled mango can last for months or even a year or two if canned properly.
- Serve to accompany fried dishes or enjoy as a snack.