Homemade Burong Mangga

by Joost Nusselder | Updated:  August 28, 2020
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Mangoes or “Mangga” in Tagalog is most abundant during the month of March, April and May or during the summer season here in the Philippines which is the best time to make your Burong Mangga.

It is locally sold in wet markets or even along roadsides near the plantation of mangoes where harvesting is straight from tree to the vendor.
Burong Mangga

2 Types of Mangoes to Choose to Start Burong Mangga

The choices of the degree of sourness depend on how ripe the mangoes are.

“Buro” is the local term for fermenting or pickling for most Kapampangan or the natives of Pampanga.

This means that the surplus supplies of mangoes will not be wasted, but be put to good use instead.

Burong Mangga in glass jars

Burong Mangga Preparation

Burong Mangga starts with a good brine solution; that is a mixture of clean water and rock salt. You can also use table salt if there is no available rock salt.

Then the next step is the wash, peel, and slices the mangoes into uniform sizes.

Then grab a clean, wide mouth glass jar and mix all the ingredients inside the jar and close it with a tight lid. The next step is just to wait and be patient.

Fermenting and pickling needs time, usually after a week is just enough to let the process of fermentation takes place.

Homemade Burong Mangga

Burong Mangga starts with a good brine solution; that is a mixture of clean water and rock salt. You can also use table salt if there is no available rock salt. Then the next step is the wash, peel, and slices the mangoes into uniform sizes.
Course Dessert
Cuisine Filipino
Keyword Dessert, Mango
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people
Calories 109kcal
Author Joost Nusselder
Cost $2

Ingredients

  • 2 medium green mango
  • 2 tbsp salt
  • 1 tbsp sugar
  • 3 cups water

Instructions

  • Combine water, Salt, and Sugar
  • Boil your brine solution for five minutes and set aside to cool.
  • Wash the mangoes thoroughly and peel.
  • Cut the mangoes into long flat slivers.
  • Arrange the mangoes in a jar.
  • When cooled, pour brine solution into your jar.
  • Cover and refrigerate for a few days.

Notes

To get different flavors, experiment with the brine solution. Add sugar or, for color, small chili peppers that Filipinos call it “sili”
 

Burong mangga is condiment to fried foods such as fried fish or a crispy fried chicken.

You can also slice the fermented mangoes and add some dices of onions and chopped tomato and served alongside grilled pork or Pork Barbeque (Filipino style) and some steamed rice.

The burong mangga can last up to 6 months inside the refrigerator.

Also read: Filipino Sweet Ginataang Monggo Dessert Recipe

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.