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How to Make Pickled Hawaiian Mangoes (Burong Mangga)

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Pickled Hawaiian mangoes (burong mangga)

Pickled Hawaiian mangoes (burong mangga)

Here in the Philippines, pickled fruits and vegetables are a popular side dish with fried or grilled foods. Usually, the pickling juice is made by combining vinegar with water and other seasonings or flavorings. Let me show you an easy-to-follow recipe for pickled Hawaiian mangoes. Locally, this pickle is known as burong mangga.

Cook Time

Prep timeReady inYields

1 hour

1 hour

6 servings

Ingredients

  • 4 large mangoes, sliced
  • 1 1/2 cups vinegar
  • 1 cup water
  • 1/2 cup washed sugar
  • 2 teaspoons salt
  • 2 teaspoons patis
  • 1 teaspoon black pepper
  • 2 siling labuyo (bird's eye chillies), chopped

Utensils

For Preparation:

  • 1 large bowl
  • 2 medium bowls
  • 4 small bowls
  • measuring cups
  • measuring spoons
  • chopping board
  • knife
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For Storage:

  • container

Instructions

  1. Make the pickling solution: In a bowl, add all of the ingredients except for the sliced mangoes.
  2. Stir the pickling juice until all solid ingredients have completely dissolved.
  3. Add the sliced mangoes.
  4. Keep the pickled Hawaiian mangoes inside the refrigerator for at least 1 hour before serving.
Pickled Hawaiian mango (burong mangga), ready to be served

Pickled Hawaiian mango (burong mangga), ready to be served

Tips and Techniques

  • Spice level: To make it spicier, add more chopped chilies.
  • Fish sauce substitution: If you don't have fish sauce (patis), add a bit of extra salt.
  • Vinegar: There are so many different brands of vinegar available at the groceries. Taste the vinegar first before adding it to the mixture in order to make the necessary adjustments.
  • Pickling time: Let the mango slices sit in the pickling juice for at least one hour before serving. This allows time for the mangoes to fully absorb the flavors.

More Delicious Side Dishes With Fruit

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