Burong Mangga reminds me of my childhood Summer days. This is the time when my Ninang Aveling would make it since it’s the peak season for mangoes. I believe back then they started pickling mango so they can have it all year round they way people here in the US Can seasonal fruits and vegetables during Summer.
We would always eat burong mangga with grilled meats or fish and also with steamed crabs and shrimps. This is also a staple every time we would pack food for an out of town Summer get away or vacation.
I must confess that I haven’t had this since we moved to the Northeast 20 years ago, green mangoes are really hard to come by in our area. I was so elated when my sister brought me some of her homemade ones when I visited home 2017.
When I was able to find green mangoes at the newly opened Lotte Market in our area, first thing came to mind is to make burro.
This is not the burro that Filipinos are used to that only uses a salt and water solution. My sister gave me her recipe which she adapted from David Chang’s Momofuku Vinegar Pickles.
First, wash and peel your green mangoes. Then slice into thick strips and set aside.
Prepare your brine by pouring the following in a bowl: 1 cup very hot water (I used fresh boiled water), 1/2 cup rice vinegar, 1Tbsp. sugar, 2 1/4 tsp. Kosher salt. Stir until everything is dissolved and allow to cool to room temperature.
Pack your sliced green mangoes into a clean and dry glass jar or container. Pour your brine solution on it until it’s completely covered, seal and refrigerate. This will be ready in 3-4 days. Consume within a month.
