Green mango lovers will surely get a kick out of this sweet-sour treat.
HOMEMADE BURONG MANGGA
Recipe by Marjorie Ledesma
Photographed by Ron Mendoza
Makes 3 jars
2 kilos Green mangoes, peeled and cut into ½-inch slices lengthwise
5 Tbsps Rock salt
1 ½ cups White sugar
1 ½ cups Water
- Put mango slices in a bowl. Sprinkle rock salt over the mangoes and mix well until evenly distributed. Cover with plastic wrap and refrigerate overnight.
- The next day, remove salted mangoes from the refrigerator. Transfer to a colander and rinse under running water. Drain and set aside.
- Meanwhile, combine sugar and water in a small pot. Stir to dissolve. Heat over medium heat and bring to a simmer. Stir constantly until it becomes slightly thick and syrupy. Allow to cool.
- Arrange mangoes inside sterilized glass jars. Pour cooled syrup up to the brim and cover tightly with a lid. Keep refrigerated for at least three days before serving. Burong Mangga keeps for up to three months in the refrigerator.
TIP: For this recipe, choose green mangoes that are still firm.