Burong Mangga

Posted byNoriePosted inDips and Sauces, Pickles, Ferments, Complements, RecipeTags:

Fermented Green Mango

These green mangoes are not the same as the mangoes sold at grocery stores that look green.  The mangoes sold at the grocery stores only have green skin but they are ripe and those will not work.  These green mangoes are labeled green mangoes and are separate from the ripe or semi-ripe ones and so far are only sold at the larger Asian markets.  The price is different and higher than the regular ripe mangoes too. 

  • 4 large very green mangoes, skinned and sliced about 1/4″ thick
  • Place them in a large bowl, add 2 TBS Kosher salt.
  • Mix well and cover loosely with plastic wrap
  • Leave overnight.

The salt will draw water from the mangoes. These mangoes will need 2-1 Quart jars. Transfer the mangoes in the 2 sterile quart jars. Pour the juice equally between the 2 jars and top with water leaving 1″ headspace. Cover with the lids and keep on the counter top or any cool place away from sunlight.  Let them ferment for a few days.  Tiny bubbles will form that rise to the top when you loosen the lid.  You may put the jars on a plate to catch some liquid overflow from the fermentation process.

They should be ready in about a week.  You can keep them then in the fridge and should last for a very long time, just be careful not to contaminate with other food or grease when you take some out of the jar.

You can cut the recipe to half.

Fermented green mangoes are used as a condiment or complement to any seafood or any pan fried seafood.  It is good especially eaten with fried fish, boiled shrimp or fried shrimp or boiled crabs like having pickles with your hamburger. 

I missed this for a very long time after I came here due to the unavailability of fresh green mangoes or even the imported fresh ripe mangoes here until not long ago.  I was wishing they’d sell them here but I never found them.  I tried to buy the imported canned or bottled fermented mangoes from India or the Philippines. Some of the canned ones from the Philippines were a little too salty and the ones from India had sugar and other spices that I did not like. I threw it away because I wasn’t used to the taste.  My taste buds did not expect the sweet taste of it.

Then slowly, ripe mangoes started to be available everywhere.  Most of them at first were the ones that come from India and those are the large ones.  Philippine mangoes are not the same as those and they do not have the same flavor but Indian mangoes were the only ones available at the time.  Then came the ones grown in Mexico, the smaller kind and I read that the seeds originally came from the Philippine mango; however, they are ripe.  Then one day I went shopping at an Asian market I found some green mangoes but they were very expensive and I hesitated to buy some. I did not realize they are available only seasonally and I don’t go there often.  So when I went there another time and I saw them again I bought a few no matter how dearly they cost.  They are still not the same as our mango but at least they are very green and sour, which is the important thing.

I am in heaven again but I have to wait until they are well fermented which may take a number of days.  Pictured above are the mangoes in the 4th day of fermentation.  I can hardly wait.  A few more days……

And Finally!