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: The best mangoes to use for this project are those that are fresh and fully mature but still unripe.
Photography by David Hanson │ Styling by Elaine P. Lim │ Props from Robinsons Department Store │ Special thanks to Flordeliza Po
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