Pickled Mango (Burong Mangga)
This sweet and sour (and spicy) pickled mangoes are such a treat! Serve it alongside fried or grilled meat or seafood or just munch on its own.
- 3 unripe and firm green mangoes
- 1 tablespoon sea salt
For the brine:
- 1 ½ cups vinegar
- 1 cup white sugar
- 1 teaspoon sea salt
- 1 teaspoon dried chilli flakes or 1-2 thinly sliced Thai chilies optional
Peel the mangoes. With the stem side on top, cut vertically (be careful) about ¼ inch from the middle to avoid the seed. Slice the mango “cheeks” thinly, about ⅓ of an inch. Do the same with the narrow side of the mango to avoid waste.
In a large bowl, add the slices and 3 teaspoons sea salt. Mix well and set aside for 20 minutes while you prepare the brine.
Place the brine ingredients in a small pot (except the chilies) and bring to a boil. Simmer for a minute before turning the heat off. Add the chilies (if using) and let the mixture cool.
Rinse the mangoes to remove excess salt and drain well. Tightly pack the sterilized* (see above on how to sterilize mason jars) jars or any clean lidded food container with the mango slices. Insert whole chilies if you want. Fill with the cooled brine and wipe the top with a damp paper towel before securing with the lid. Place in the fridge and let cure for at least 24-48 hours before consuming.
Best served with fried or grilled meat or seafood or just eat by itself.