Burong Mangga

These are a satisfying mix of tart and sweet. Try this decades-old family recipe from Chef Jackie Ang Po.


April 2009 | By Jackie Ang Po
Burong Mangga
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at a glance

Main Ingredient

Fruit

Type

Side Dishes

Preparation Time

00:00:00


Date Published

April 2009

Delicious to eat on its own or as a side dish, these mangoes are a satisfying mix of tart and sweet. Try this decades-old family recipe from Chef Jackie Ang Po.  Before attempting to bottle anything, read this  How to Prep Containers for Lont-term Preserving

 

3 pieces green mangoes
4 cups water

For the syrup
2 cups water
1 cup sugar
2 teaspoons salt
 

(For a step-by-step lesson, click  How to Make Burong Mangga)

1  Peel and cut the flesh of the green mangoes.

2  Slice the cheeks into strips; discard seeds. Boil water then let cool completely.

3
  Soak sliced mangoes in the cooled water overnight.

4
  Make the syrup: Fill a pan with water. Pour in sugar and salt. Boil and let cool completely.

5
  Drain the soaked mangoes. Place in an airtight container.

6
  Pour syrup over the mangoes. Cover.

7
  Refrigerate for two to three days before indulging. Enjoy!

Ripeness tip:
Fruit pick The best mangoes to use for this project are those that are fresh and fully mature but still unripe.


 

 



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