Pickled Mangoes | Burong Mangga | Perfectly Sweet and Tangy

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder taste while maintaining acidity.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be more economical.

Wash jars and lids with warm, soapy water, then rinse thoroughly.

In a deep pot, place the jars and cover them with hot water. Boil for 10 minutes. Remove from the pot and drain.

Peel the mangoes and cut them in half lengthwise to separate the cheeks.

Slice each cheek into about ½-inch thick slivers.

Arrange sliced mangoes into the sterilized jar. Add chopped chili pepper.

In a saucepan, combine vinegar, sugar, and salt.

Over high heat, bring to a boil, stirring to dissolve the salt and sugar.

Pour the brine over the sliced green mangoes, filling the jar to within ½ inch of the top.

Gently tap jars against the counter to remove any bubbles and add more brine as needed.

Cover with a tight-fitting lid.

Let it cool to room temperature and refrigerate for about 48 hours before opening, allowing the flavors to develop.

Cooking Techniques

Equipment Needed

Spice Level: