Homemade Burong Mangga

Green mango lovers will surely get a kick out of this sweet-sour treat.


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

  1. 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.
  2. The next day, remove salted mangoes from the refrigerator. Transfer to a colander and rinse under running water. Drain and set aside.
  3. 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.
  4. 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.

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