How to Make 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.
- 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
- 1 large bowl
- 2 medium bowls
- 4 small bowls
- measuring cups
- measuring spoons
- chopping board
- Make the pickling solution: In a bowl, add all of the ingredients except for the sliced mangoes.
- Stir the pickling juice until all solid ingredients have completely dissolved.
- Add the sliced mangoes.
- Keep the pickled Hawaiian mangoes inside the refrigerator for at least 1 hour before serving.
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
- How to Make Pineapple Salsa
Try this tasty pineapple twist on a traditional Mexican condiment.
- How to Make Huevos With Mango Salsa: A Mexican-Inspired Breakfast Dish
Do you enjoy eating eggs for breakfast? Add a twist to your favorite meal by mixing it with a fruity salsa. Try my own simple dish of huevos with mango salsa.
© 2020 Travel Chef