Burong mangga facts for kids
Commercial burong mangga
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| Alternative names | Pickled mango |
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| Course | Side dish |
| Place of origin | Philippines |
Burong mangga is a yummy Filipino side dish. It's made by mixing sugar, salt, and water with mangoes that have already been salted. First, a mix of water and sugar is boiled and then cooled. This cool sweet water is then poured over the salted mangoes. Sometimes, people add spicy chilies to the sweet water for an extra kick!
The classic way to make burong mangga uses a salty water mix (called brine). This brine is poured over mangoes that are cut in half. These mangoes are usually unripe or just a little bit ripe. Two popular types of mangoes for burong mangga are the 'Carabao' mango and the 'Pico' mango.
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What is Burong Mangga?
Burong mangga means "pickled mango" in the Filipino language. It's a popular snack or side dish in the Philippines. People enjoy its sweet, sour, and sometimes salty taste. It's a great way to preserve mangoes.
How is it Made?
Making burong mangga is quite simple. First, fresh, unripe mangoes are cleaned and sliced. Then, they are usually salted for a while. This step helps draw out some of the water from the mangoes.
Next, a special liquid is prepared. This liquid is a mix of water and sugar. It's boiled to make sure the sugar dissolves completely. After boiling, the mixture is left to cool down.
Once the sugar water is cool, it's poured over the salted mango slices. Sometimes, people add a little bit of salt to this liquid too. Some recipes even include chili peppers for a spicy version!
Why Do People Pickle Mangoes?
Pickling is an old way to preserve food. It helps food last longer without needing a refrigerator. For mangoes, pickling lets people enjoy them even when they are not in season. It also creates a unique and delicious flavor.
Burong mangga is often eaten as a side dish with main meals. It adds a refreshing, tangy flavor that goes well with many Filipino foods. It can also be enjoyed as a simple snack on its own.
Types of Mangoes Used
Not all mangoes are good for burong mangga. The best ones are usually unripe or only slightly ripe. This is because they are firm and have a tart (sour) taste. This tartness is important for the pickled flavor.
Two common mango types used are the 'Carabao' mango and the 'Pico' mango. The 'Carabao' mango is very popular in the Philippines. It's known for its sweet taste when ripe. But when unripe, it's perfect for pickling.
See also
In Spanish: Burong mangga para niños
