Pickled Mangoes (Burong Mangga)
Pickled Mangoes with a delicious medley of sweet and sour flavors are a mouthwatering treat you'll love. They make a great snack or appetizer as well as a condiment to barbecue meats and grilled seafood!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large green, unripe mangoes
- 1 1/2 cups vinegar
- 1 cup sugar
- 1 teaspoon Kosher salt
- 1 Thai chili pepper, chopped (optional)
Instructions
- 1
Wash jar and lids with warm soapy water and rinse well. In a deep pot, place jars and hot water to cover. Boil for 10 minutes. Remove from pot and drain.
- 2
Peel mangoes and cut on both sides to separate checks. Slice each check into about 1/2-inch thick slivers.
- 3
Arrange sliced mangoes into the sterilized jar.
- 4
Add chopped chili pepper.
- 5
In a saucepan, combine vinegar, sugar, and salt. Over high-heat, Bring to a boil, stirring to dissolve the salt and sugar.
- 6
Pour the brine over the sliced green mangoes, filling the jar to within 1/2 inch of the top. Gently tap jars against the counter to remove any bubbles and add more brine as needed.
- 7
Cover with tight-fitting lid. Let cool to room temperature and refrigerate for about 48 hours before opening to allow flavors to develop.