If you're not snacking on burong mangga (Filipino pickled green mangoes) straight out of the jar, you'll often find it served as a condiment for fried or grilled food. The sourness comes straight from the unripe fruit, not vinegar—the pickling liquid is a simple brine of salt and sugar. It tastes tart, sweet, and pleasantly funky from fermentation.
The next time you make mango salsa, try using burong mangga instead of ripe fruit. That extra tartness makes a sunnier accompaniment to inihaw, pritong isda, or a big bag of chips.
Burong Mangga Salsa
- 4 ripe tomatoes, diced
- ½ cup burong mangga, diced
- ½ red onion, diced
- 2 cloves of garlic, grated or crushed
- 1 green chili or jalapeño, chopped
- 3 tbsp chopped cilantro
- 1 tbsp calamansi juice
- tortilla chips or fried crispy danggit
Make salsa: In a serving bowl, combine diced tomatoes, burong mangga, red onion, garlic, green chili, and cilantro. Stir until ingredients are evenly distributed. Add calamansi juice and a bit of pickling liquid from the burong mangga. Season with salt and pepper and mix well, adjusting seasoning to taste. Serve with tortilla chips or or crispy fried danggit.