Pickled Mango (Burong Mangga) - Foxy Folksy Pinoy Recipes (2024)

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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.

Pickled Mango (Burong Mangga) - Foxy Folksy Pinoy Recipes (1)

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?
  • More Pickled Recipes you can try
  • Ingredients You'll Need
  • Tips for making Picked Mango
  • Recipe Video
  • Serving and Storing
  • Printable Recipe
  • Pickled Mango Recipe (Burong Mangga)

What is Pickled Mango?

Pickled Mango (Burong Mangga) - Foxy Folksy Pinoy Recipes (2)

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

Pickled Mango (Burong Mangga) - Foxy Folksy Pinoy Recipes (6)
  • 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.
  • Water

Tips for making Picked Mango

Here are some tips to make sure your pickled mangoes turn out amazing!

Pickled Mango (Burong Mangga) - Foxy Folksy Pinoy Recipes (7)
  • 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

Pickled Mango (Burong Mangga) - Foxy Folksy Pinoy Recipes (8)

You may enjoy this Pickled Mango on its own as a snack or appetizer. Try it as a side to dishes likeChicken Inasal, Pork Belly BBQ, Relyenong Bangus, or any fried meat.

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 (Burong Mangga) - Foxy Folksy Pinoy Recipes (9)

Printable Recipe

Pickled Mango (Burong Mangga) - Foxy Folksy Pinoy Recipes (10)

Print Review

Pickled Mango Recipe (Burong Mangga)

5 from 2 votes

Make your own Pickled Mango (Burong Mangga) and enjoy the burst of crisp, sweet and tangy flavors with every bite! Perfect with your favorite grilled or fried meat it's also delicious as a snack on its own, straight from the jar.

Prep Time: 20 minutes mins

Cook Time: 5 minutes mins

Total Time: 25 minutes mins

Course :Appetizer, Side Dish, Snack

Servings =8

Print Recipe Rate this Recipe

Ingredients

  • 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)

Instructions

  • 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 cloves

    In 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 mango

    While 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 chili

    Then 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.

Nutrition

Calories: 155kcalCarbohydrates: 38gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gSodium: 300mgPotassium: 230mgFiber: 2gSugar: 36gVitamin A: 1288IUVitamin C: 49mgCalcium: 24mgIron: 0.4mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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Pickled Mango (Burong Mangga) - Foxy Folksy Pinoy Recipes (2024)

FAQs

Pickled Mango (Burong Mangga) - Foxy Folksy Pinoy Recipes? ›

We use natural preservatives such as oils, salt, vinegar, spices, sweeteners and sun-drying for natural preservation. How long does the pickle last before getting spoiled? The shelf life of the Mango pickle is 12 months.

What is the shelf life of pickled mangoes? ›

We use natural preservatives such as oils, salt, vinegar, spices, sweeteners and sun-drying for natural preservation. How long does the pickle last before getting spoiled? The shelf life of the Mango pickle is 12 months.

How to use pickled mangoes? ›

With the perfect balance of tangy and sweet, these will elevate any dish. Serve on salads, tacos or to garnish your favorite bowls for an extra boost of vitamin C and fiber. As a Registered Dietitian, I am always looking for fun ways to add more nutrition to my plate and these quick-pickle mangoes are just the thing.

Are pickled mangoes healthy? ›

Mango pickle has been found helpful for boosting immunity. Consuming pickles in safe quantities help the body in receiving the right levels of nutrients for keeping the body healthy. Mango also contains essential nutrients like B vitamins, copper, folate, and Vitamin E which are very effective immunity boosters.

Why pickled mangoes last longer? ›

This dehydrated condition in the mango will prevent the growth of microorganisms and will cause any remaining microorganisms to die because of dehydration. Therefore, the shelf life of the mango is prolonged.

How do you know if pickled has gone bad? ›

Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.

What is the best preservative for mango pickles? ›

Some commonly used artificial preservatives in mango pickles and jams are:
  • Sodium benzoate,
  • Acetic acid,
  • Sorbic acid,
  • Sodium propionate, and.
  • Sodium nitrite.
Jun 4, 2018

Why does my mango pickle taste bitter? ›

The bitter taste can only come from old pickle masala or adding too many fenugreek seeds. If you have a bitter pickle, add a little bit of fresh lemon juice while serving. Which Oil is Best for Making Pickles? In North India Mustard oil is commonly used while in South India Sesame oil is often used for making pickles.

Why do you soak mangoes in water? ›

Soaking mangoes in water before you eat them removes any surface dirt or pesticides as well. This is essential when mangoes are not properly washed before you buy them. Besides, mangoes may be exposed to certain pollutants during storage or transportation.

What things keep pickled mangoes free from rotting? ›

Pickles made from mango and other vegetables are preserved using oil and vinegar. This prevents the spoilage of pickles as oil forms a hydrophobic layer on them, thus preventing the growth of bacteria which otherwise would grow in moist conditions.

Can I eat mango pickle everyday? ›

The sodium in these salty foods like pickles can increase your blood pressure levels, which can lead to heart problems as well. While eating a pickle once in a while will not be harmful, regular consumption of extra sodium can lead to several health issues.

Is mango pickle good for blood pressure? ›

Mangoes pickle is a source of magnesium and potassium, which help to keep blood pressure in balance. The beneficial chemicals in this pickle can help to prevent hypertension and support heart health.

Does mango pickle increase sugar level? ›

Mango pickle contains fiber, which can help in regulating blood sugar levels and preventing spikes and crashes. Fiber also aids in digestion and prevents constipation, which are common issues for people with diabetes. Mango pickle has iron, which can help in preventing anemia and improving oxygen delivery to the cells.

What kind of mangoes are good for mango pickles? ›

What mangos can I pickle? Kents and Hadens are commonly used for pickling, along with green unripe mangos. Most pickled mango recipes require unripe, very firm mangos.

Why do mango pickles turn black? ›

Pickles may turn dark for several reasons. The most common cause is using water with too many minerals, especially iron. Using ground spices rather than whole spices or using iodized salt, or cooking the cucumber brine too long with spices causes pickles to darken.

Does mango pickle need to be refrigerated? ›

Although pickles and brine may not be the ideal environment for the organisms that can cause food borne illness, they can still grow and thrive if you just leave the jar out on the counter. By refrigerating them you are further inhibiting growth, making it safer to eat.

How do you store pickled mangoes? ›

How to Store Mango Pickle. Store the mango pickle in a cool and dry place. I recommend refrigerating it in an airtight container. Make sure to use a clean and dry spoon to take out the pickle and gently mix it every few days making sure the oil is coating all the mango pieces evenly.

How long can you store pickled fruit? ›

Quick pickled fruit will keep for 1-2 months in the fridge.

How long does pickled fruit last? ›

How long do refrigerator pickles last? Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

Can pickled fruit go bad? ›

"Most people may think that pickles last forever, but not really," he explains. "Pickles will eventually spoil if given enough time. Some may think the acid will prevent mold from growing, but given enough time, the mold will prevail."

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