If you have been reading this blog for a while, you would know I am a big fan of just about anything sour. Burong mangga or pickled green mango is a childhood favorite. Along the same lines as crispy green mangoes with bagoong, kamias with rock salt, santol skin (not seeds) with salt, etc. I spotted some bottled burong mangga at the market this morning and I couldnâ€™t resist. It’s relatively easy to make with just salt, sugar and mangoes but I rarely think to make and stock some on my own. After I put some in this glass bowl to take a photograph, I ate half the bowl and it wasnâ€™t even 9am yet! I used to buy this treat surreptitiously outside my grade school in Quezon City way back when my parents use to warn of dire consequences and even death due to eating street vendor food. I also used to buy it at Tropical Hut groceries, where they had the Chinese preserved plums and other salty sweet delicacies, and I would eat it straight out of the plastic bag. Yum. I hope your salivary glands are on overdrive at the moment. I plan to have more burong mangga with my fried fish this lunch. Yum again. I bet these would be good with a really crispy and fatty lechon kawali as well.