Pickled Mangoes with a delicious medley of sweet and sour flavors are a mouthwatering treat you’ll love. They make a great snack or appetizer as well as a condiment to barbecue meats and grilled seafood!
G and I moved from Southern California to Central Texas last December and to be honest, it was a decision we didn’t think of or planned enough. It was like we woke up one day and said to ourselves, “we’re moving to the Hill Country”, and packed our bags right there and then.
Everything happened so quickly, I don’t think the process has been entirely seamless. Three months in and we still need to drive back and forth the two states for another few months to get fully situated.
We are happy about this significant change in our lives and feel it’s for the best, but we’re, understandably, a bit overwhelmed. And when I’m stressed, I cook!
To escape the mountain of boxes needing unpacking, I spent a whole day last week making chicharon, guava jam, and pickled mangoes.
I might have ended with more mess to deal with after I finished, but cooking was precisely what I needed for my mental health. 🙂 Not only did being in the kitchen help me relax and unwind, I am now well-stocked of delicious goodies to enjoy for days.
What is Pickling Process
Pickling is an age-old food preservation technique that extends the lifespan of perishables such as meat, eggs, fish, vegetables, and fruits through soaking in solutions that inhibit bacteria growth and retard spoilage. The process is done either by fermentation in a salt brine or immersion in an acidic medium.
The recipe below uses the second method which preserves the fruit in vinegar, sugar, and salt mixture.
What Type of Mango is Used for Pickling?
While you can pickle almost any variety, I find green and unripe Manila or carabao mangoes yield the best results. Their flesh is not fibrous and has a crisper texture and good sour flavor.
In the Philippines, the classic burong mangga is made of very young chupaderas or supsupin mangoes.
If are in the U.S. and don’t have access to these local mangoes, Kents, Hadens, as well as the Mexican Ataulfo which is a cultivar of our Philippine mango, are also great options.
Tips on How to Make Green Mango Pickle
- Choose fresh, quality fruit and check for signs of bruising or spoilage. Use green, unripe and very firm mangoes for the best texture and flavor.
- To lessen the chance of introducing bacteria to the mixture, make sure food prep implements are thoroughly clean and storage jars are properly sterilized (read how to sterilize empty jars here) and with tight-fitting lids.
- As the ph environment is important in safe pickling, make sure to use vinegar with 5% acidity. I like distilled white vinegar as it has a mellow aroma, tart flavor, and does not discolor the fruits. You can substitute apple cider vinegar if you like to add a touch of fruity flavor but note that it might darken the light-colored mangoes.
- Use Kosher or canning salt and NOT iodized table salt which contains iodine or other additives that may cloud the packing liquid.
- Boost flavor by adding herbs and spices such as garlic cloves, chili peppers, ginger, bay leaves, peppercorns, fresh dill or salty dried plums (li hing mui).
- Make sure the mango slices are fully submerged in the brine solution. You may need more or less of the brine depending on the size of jar used.
Do You Need to Refrigerate Burong Mangga?
Although the addition of vinegar does create an acidic environment that inhibits the proliferation of bad bacteria, yeast, and mold, it is still safer to refrigerate the pickles to further slow the growth of contaminants and delay spoilage.
This burong mangga recipe is a type of quick or refrigerator pickles and is meant to be refrigerated for food safety. If you’d like to store unopened jars of mango pickles at room temperature, you can read more about canning guidelines here.
How to Serve Pickled Mangoes
These sweet and tangy pickles are a delicious snack or appetizer on their own but they also make a great meal condiment and pair well with barbecued meats and grilled seafood.
Pickled Mangoes (Burong Mangga)
- 3 large green, unripe mangoes
- 1 1/2 cups vinegar
- 1 cup sugar
- 1 teaspoon Kosher salt
- 1 Thai chili pepper, chopped (optional)
- Wash jar and lids with warm soapy water and rinse well. In a deep pot, place jars and hot water to cover. Boil for 10 minutes. Remove from pot and drain.
- Peel mangoes and cut on both sides to separate checks. Slice each check into about 1/2-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 1/2 inch of the top. Gently tap jars against the counter to remove any bubbles and add more brine as needed.
- Cover with tight-fitting lid. Let cool to room temperature and refrigerate for about 48 hours before opening to allow flavors to develop.