Burong Mangga

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.

3 pieces green mangoes
4 cups water

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

1  Peel and cut the flesh of the green mangoes.

2  Slice the cheeks into strips; discard seeds. Boil 4 cups of 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 slices. 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.

For a step-by-step lesson, click  on How to Make Burong Mangga.

Photography by David Hanson │ Demonstration by Jackie Ang Po of Fleur de Lys │ Styling by Elaine P. Lim │ Props from Robinsons Department Store │ Special thanks to Flordeliza Po
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