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.
In this post we'll cover:
2 Types of Mangoes to Choose to Start Burong Mangga
The choices of the degree of sourness depend on how ripe the mangoes are.
- The yellow mangoes give the sweetest taste just right for a dessert.
- The light yellow to green mangoes are in between ripe and unripe. This is the perfect type of mango for making this burong mangga.
“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 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
- 2 medium green mango
- 2 tbsp salt
- 1 tbsp sugar
- 3 cups water
- 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.
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.