📝 About This Recipe
A beloved Filipino staple, Burong Mangga captures the fleeting, tart essence of unripe mangoes and preserves them in a crystal-clear, salty-sweet brine. This fermentation process transforms the crunchy flesh into a translucent, savory-sour delicacy that acts as the ultimate palate cleanser. Whether enjoyed as a snack with a pinch of chili or as a bright accompaniment to grilled seafood, it is a masterclass in the balance of Filipino flavors.
🥗 Ingredients
The Fruit
- 5-6 large Green Mangoes (must be very firm and unripe; Carabao or Pico variety preferred)
The Brine
- 4 cups Water (filtered or distilled is best for fermentation)
- 1/2 cup Sea Salt (non-iodized rock salt is traditional)
- 1/4 cup Granulated Sugar (to balance the sharp acidity)
Aromatics & Spice
- 3-5 pieces Bird's Eye Chilies (sliced lengthwise for heat)
- 1 tablespoon Whole Peppercorns (slightly cracked to release oils)
- 2 inch piece Ginger (peeled and sliced into thin matchsticks)
- 4 cloves Garlic (peeled and smashed)
👨🍳 Instructions
-
1
Sterilize your glass jars and lids by boiling them in water for 10 minutes. Set them aside on a clean towel to air dry completely; any bacteria can ruin the fermentation.
-
2
Wash the green mangoes thoroughly under cold running water to remove any sap or dirt from the skin.
-
3
Peel the mangoes if you prefer a softer texture, or leave the skin on for a signature snap and extra tartness. Slice the mango flesh away from the pit into long, thick wedges (about 1/2 inch thick).
-
4
In a medium saucepan, combine the 4 cups of water, sea salt, and sugar. Bring to a rolling boil over medium-high heat.
-
5
Stir the brine until the salt and sugar are fully dissolved. Once clear, remove from heat and let the brine cool completely to room temperature. Pouring hot brine over the mangoes will cook them and result in a mushy texture.
-
6
Distribute the smashed garlic, sliced ginger, cracked peppercorns, and chilies evenly between the sterilized jars.
-
7
Pack the mango wedges tightly into the jars, leaving about an inch of headspace at the top. Arrange them vertically for a beautiful visual presentation.
-
8
Pour the cooled brine into the jars, ensuring every single mango piece is completely submerged. If any pieces float, use a fermentation weight or a small piece of parchment paper to keep them down.
-
9
Wipe the rims of the jars with a clean cloth and seal the lids tightly.
-
10
Store the jars in a cool, dark place at room temperature for 2 to 3 days to allow the natural fermentation to begin. You may see tiny bubbles forming; this is a sign of success!
-
11
After 3 days, taste a piece. If it has reached your desired level of tanginess and the brine has turned slightly cloudy, transfer the jars to the refrigerator to slow down the fermentation.
-
12
Allow the flavors to mature in the fridge for at least another 2 days before serving for the best experience.
💡 Chef's Tips
Always use rock salt or sea salt; iodized salt can turn the brine cloudy and affect the fermentation process. Ensure the mangoes are truly green and rock-hard; even a hint of yellowing means they are too ripe and will become soft. If you notice any fuzzy mold or a foul smell (rather than a clean, sour smell), discard the batch immediately. To keep the mangoes extra crunchy, you can soak the slices in an ice bath with a teaspoon of calcium chloride (pickle crisp) for 30 minutes before jarring.
🍽️ Serving Suggestions
Serve as a side dish to 'Inihaw na Liempo' (Grilled Pork Belly) to cut through the richness of the fat. Pair with fried fish like Galunggong or Tilapia for a classic Filipino breakfast contrast. Chop into small cubes and toss with fresh tomatoes and red onions for a vibrant 'Ensaladang Mangga'. Enjoy straight from the jar as a refreshing, low-calorie snack on a hot afternoon.