Comments on: Burong Mangga / Pickled Green Mangoes

By: rudykint

rudykint — Sun, 01 Oct 2006 02:01:33 +0000

Commercial burong mangga…we need the formula to take care of over production.

By: Marketman

Marketman — Thu, 21 Sep 2006 10:02:50 +0000

Dodi, I come from the achara part of town. Actually, I understand buro or burong to me more salt laden or more brined than pickled which is what I think of with achara… and if you are from the Visayas, acharra is really very close to the Malay acar (pronounced ACHAR) that referes to a sweetish sour pickle…

By: Dodi

Dodi — Thu, 21 Sep 2006 09:48:36 +0000

Ang sarap ng ASIM MM! I’m drooling all over the place now. You know, where I come from, burong “anything” was unheard of. The nearest thing is acharang “anything” din naman. Is there a difference?

By: maria

maria — Wed, 20 Sep 2006 06:37:15 +0000

sa sobrang ganda ng picture mo eh, nangangasim ako ah! :) my auntie gory made some really good burong mangga but when she passed away…so did the recipe. i’m experimenting on them though. friends and relatives have been craving for it so i think it’s a good christmas gift. i hope this works. if ever it turns out yummy, i’ll share the recipe with you.

yah. i got hepatitis a when i got mine from the SUPERMARKET. so be careful about where you get them.

By: millet

millet — Tue, 19 Sep 2006 00:38:52 +0000

yes, MM, we put beer, too. it rounds out the flavor nicely.

By: millet

millet — Tue, 19 Sep 2006 00:28:05 +0000

oh my…MM, it’s 8 am and am having my coffee while reading your blog, and it’s the first time i’m salivating while having coffee! i have a low threshold for asim, so the photo alone was enough to get me started, but reading about crispy green mangoes with bagoong, kamias with rock salt,etc… enough, enough! i got a serious reduction in my weekly allowance in grade school when my mom discovered in my bag several peeled santol glistening with rock salt, wrapped in newspaper sheets. mom said the newspaper had probably lined a cat’s litter box, or had been stacked in some musty carport before being sold to the santol vendor! so i stopped buying santol,(my mom always bought us all these things so we wouldn’t be tempted to buy off the streets) but the following month, was caught again when i came home with “acid-burned” lips and tongue from eating too many ripe sampaloc with salt!

By: marisa

marisa — Mon, 18 Sep 2006 06:57:20 +0000

I remember Ching (kusinera) making burong mangga… and she makes good burong mangga. I can finish a bottle in a seating and as a family we could finish 1 large as in the industrial type jar of mayonnaise in a meal… usually with fried fish.

She would make us peel the mangoes… hehehe… she says the poeple who eat more of these should help me make it… and we do.. peeling mangoes and sometimes we help pick the bubut green mangoes that fall from trees from the orchard.

During summer the whole clan gathers all bottles we have.. mayonnaise etc… of all sizes and you would not believe that we can fill all of the jars and finish it all before the rainy season ends. I know it lasts at least the rainy season because its great with comfort food for days when classes are suspended because of typhoons.

By: bettina

bettina — Mon, 18 Sep 2006 05:16:38 +0000

I make this a lot during summers, when good green mangoes are available. I just soak the mango slices in salt (no water) overnight, drain it well the next day. Prepare glass jars by sterilizing (a must!), and make sugar syrup (boil 1:1 cup of water and sugar. Put the mangoes inside the jars and pour the syrup til full. Cover immediately. This can store up to two weeks, but almost always it’s gone in a day! I sold this in the Alabang bazaar last year and did quite well.

By: mita

mita — Sun, 17 Sep 2006 20:05:33 +0000

oh gosh, tropical hut…what memories! mom used to make her burong mangga whole…then when they were ready, she’d slice it up and they would fall apart in her pretty hands….sarap.

By: Wilson Cariaga

Wilson Cariaga — Sun, 17 Sep 2006 12:53:10 +0000

here is the recipe. . . my mom really doesn’t do measuring so she just gave me the steps. . . soak mango slices in salt and water brine solution overnight, then drain, then do a vinegar (we use sukang iloko), sugar and San Mig mixture (no water) to be added to the drained mangoes, store in the chiller. . .