Burong mangga is a Filipino side dish made by mixing sugar, salt, and water to mangoes that have previously been salted. The mixture of water and sugar should be boiled and cooled first, before pouring it over the salted mangoes. Some variants add chilis to the cooled sugar water mixture. Original "basic" burong mangga is made using a brine solution and pouring it over halved unripe or partially ripe mangoes. Mango cultivars commonly used for burong mangga include 'Carabao' mangoes and 'Pico' mangoes.
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| - Burong mangga (en)
- Burong mangga (es)
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| - Burong mangga is a Filipino side dish made by mixing sugar, salt, and water to mangoes that have previously been salted. The mixture of water and sugar should be boiled and cooled first, before pouring it over the salted mangoes. Some variants add chilis to the cooled sugar water mixture. Original "basic" burong mangga is made using a brine solution and pouring it over halved unripe or partially ripe mangoes. Mango cultivars commonly used for burong mangga include 'Carabao' mangoes and 'Pico' mangoes. (en)
- Burong mangga (encurtido de mangos) es un condimento de la cocina filipina elaborado mediante una mezcla de azúcar, sal y mangos verdes cortados en juliana y recubiertos por una salmuera. La mezcla de agua y azúcar se suele hervir primero antes de ser vertido en los mangos salados. Es considerado un alimento fermentado en el que el mango verde (hilaw na mangga) es una especie de encurtido. (es)
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| - Commercial burong mangga (en)
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| - Burong mangga is a Filipino side dish made by mixing sugar, salt, and water to mangoes that have previously been salted. The mixture of water and sugar should be boiled and cooled first, before pouring it over the salted mangoes. Some variants add chilis to the cooled sugar water mixture. Original "basic" burong mangga is made using a brine solution and pouring it over halved unripe or partially ripe mangoes. Mango cultivars commonly used for burong mangga include 'Carabao' mangoes and 'Pico' mangoes. (en)
- Burong mangga (encurtido de mangos) es un condimento de la cocina filipina elaborado mediante una mezcla de azúcar, sal y mangos verdes cortados en juliana y recubiertos por una salmuera. La mezcla de agua y azúcar se suele hervir primero antes de ser vertido en los mangos salados. Es considerado un alimento fermentado en el que el mango verde (hilaw na mangga) es una especie de encurtido. (es)
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