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Pickled Mangoes with chili pepper in glass jar
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4.25 from 28 votes

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!
Prep Time15 mins
Cook Time15 mins
Curing2 d
Total Time30 mins
Course: Condiment
Cuisine: Filipino
Servings: 6 Servings
Calories: 190kcal


  • 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