Ginisang Bagoong Recipe

The best way to enjoy green mangoes and simply steamed veggies is with some good bagoong.
Green mangoes being dipped in ginisang bagoong

You only need to cook this ginisang bagoong recipe once to have a good stock of delicious bagoong in your fridge. It’s a sweet-salty bagoong that will go great with your favorite veggies and hilaw na mangga or green mangoes. Make it even more delicious with a spritz of zesty calamansi juice and stirring in some red chillies for some heat.

This is a recipe you can cook in big batches, especially because you can store bagoong for a long time! Aside from using it as a dip for green mangoes, you can also add bagoong to your favorite ulam dishes.

You can buy fermented, uncooked alamang at your local wet market. Always ask for the colorless kind. 

Ginisang Bagoong Recipe

Jasper Castro
The best way to enjoy green mangoes and simply steamed veggies is with some good bagoong.
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Sauces, Spreads, Dip
Cuisine Filipino
Servings 1 kilo


Ginisang Bagoong Ingredients

  • 1 1/2 cups vegetable oil
  • 4 heads Garlic minced
  • 4 medium red onions minced
  • 1 kilo alamang colorless
  • 1/4 Cup Vinegar
  • 3/4 kilo brown sugar
  • 4 pieces siling labuyo Optional


  • In a large pan or wok over medium-high heat, preheat vegetable oil. Sauté garlic until golden brown. Add onions and alamang, and stir together. Pour in vinegar without stirring. Add sugar and chillies, if using, over the vinegar, and bring to a boil, all without stirring.
  • When the sugar has melted into the alamang, stir briefly then let it boil for 20 minutes, or until the mixture has thickened and the oil has separated and rises to the top. Remove from heat.
  • Serve immediately or store in a sterilized jar. Serve with calamansi or labuyo on the side.
Keyword sawsawan
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