Burong mangga
 Commercial burong mangga | |
| Alternative names | Pickled mango |
|---|---|
| Course | Side dish |
| Place of origin | Philippines |
Burong mangga is a Filipino side dish made by mixing sugar, salt, and water to mangoes that have previously been salted. The mixture of water and sugar should be boiled and cooled first, before pouring it over the salted mangoes. Some variants add chilis to the cooled sugar water mixture. Original "basic" burong mangga is made using a brine solution and pouring it over halved unripe or partially ripe mangoes. Mango cultivars commonly used for burong mangga include 'Carabao' mangoes and 'Pico' mangoes.[1][2]
See also
- Mango pickle
- Chanh muối -Vietnamese salted lime.
- Pickled fruit
- Umeboshi-Japanese pickled plum.
References
- ^ "Burong Mangga". Recipe ni Juan. Retrieved 20 March 2019.
- ^ Sanchez, Priscilla C. (2008). "Lactic-Acid-Fermented Fish and Fishery Products". Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 264. ISBN 9789715425544.
_-_grilled_saba_bananas_-_01.jpg){kind=small} | This Filipino cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This fruit-related article is a stub. You can help Wikipedia by expanding it. |