Burong Mangga (Pickled Green Mango)

Recipe created By Margaret Sevenjhazi

This Filipino condiment was presented at SAHOG @ Home

An Instagram Live series featuring our most loved Australian Filipino Chefs, Cooks and Food Lovers

Photo : Courtesy of Margaret Sevenjhazi

Pickled mangoes have a great balance of sour and sweet, and if you’re up for it chilli adds a nice kick. Great as a snack, or served alongside fried fish or BBQ’d and grilled meats like pork and chicken. You can also add it to tacos like a mango salsa of sorts or add to a ham and cheese sandwich. Green mangoes are just unripe mangoes - for pickling, the harder the better as they will retain  some crunch and texture - the riper they are the faster they will deteriorate and turn to mush when pickled. Unripe Manila or carabao mangoes are the best for this. 

INGREDIENTS 

3 green mangoes, peeled 
1 cup white sugar 
2 cups water 
1 ½ tbsp non iodised salt 
2 small birdseye chillis - optional 

METHOD 

1. Cut the cheeks off each mango, plus as much and you can cut off the seeds. Slice each cheek into long strips about 1cm thick and sprinkle with 1 tbsp salt in a colander over a medium bowl. Toss to coat evenly and allow to sit for 10-15 mins to soften slightly. 

2. Meanwhile, make the syrup in a small pot. Add sugar, the remaining ½ tbsp salt, and 2 cups of water. Bring to the boil, stirring till sugar and salt dissolve. Then turn off the heat and set aside to cool slightly. 

3. Place mango strips into 2 large sterilised airtight jars (if they’re too long place them in sideways) then pour the warm syrup over them, leaving 2cm from the top (we’ll top it up). Remove any air bubbles by gently tapping the bottom of the jar on your kitchen bench. Then slide a butter knife around the inside against the glass to release any hidden air pockets - oxygen will cause any pickles to spoil quicker, especially fruity ones. Pour over more syrup leaving at least 1cm of headspace - ensure all mango strips are submerged in the syrup otherwise mold is more likely. Wipe the rim with a paper towel or clean wet cloth and seal immediately. 

4. Stand at room temperature in a dark spot overnight, on a plate or tray (in case it overflows) to start the fermentation process off. Fruit ferments quite quickly, so you might need to ‘burp’ your jars if they’re leaking or really bubbly - just undo the lid to remove built up gas. Wipe jars and rims clean, close lids tightly, then refrigerate, otherwise the texture may soften too quickly. Allow flavours to develop in the fridge for at least 5 days. They should keep in the fridge for 1-2 months, but often I find well-made pickles last longer. Use your own judgement, you’ll know if it’s off as it won’t smell or look as appetising as before and might become Mango peels & pits.

No-cook mango syrup - In a medium bowl toss mango pits and peels with about ½ cup of sugar and the rind of ½ a lemon/lime or orange. Cover and leave overnight to macerate and allow the sugar to dissolve. The next day drain with a sieve, pressing the mango mix spoon or spatula to extract all the syrup. Pour into a clean jar and refrigerate. Use on pancakes, as syrup in cocktails, mocktails, drizzled on desserts and cakes or as a honey substitute. 

For more zero waste and fermentation recipes you can follow Margaret on instagram at @_Bottomfeeder