Pickled Mangoes (Burong Mangga)
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!
Servings: 6 Servings
- 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.
Calories: 190kcal | Carbohydrates: 45g | Sodium: 390mg | Potassium: 138mg | Fiber: 1g | Sugar: 44g | Vitamin A: 895IU | Vitamin C: 31.3mg | Calcium: 13mg | Iron: 0.1mg