A solid Pickled green mango recipe is essential when it comes to Vietnamese food and Asian cuisine. The salty, sweet, spicy and crunch of green mango pickled…it’s an addictive snack, side, or topping! The tartness of the unripe mango is balanced with the brine’s saltiness and sweetness, creating a complex taste that stimulates the palate and making mango pickle one of the best Asian snacks. It’s called Burong Mangga in Philippines and Xoài cóc dầm in Vietnam. Try this today with the simple step-by-step images in this recipe.
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When I was in Vietnam and my husband has also been many times, we always raved about the mango. It is the perfect Asian snack on a hot, sunny day.
Mango is abundant in Vietnam and you can have someone stop their bike, and in the back they will take out the mango, slice it fresh, and dress it up with seasonings of choice.
In addition, there was the pickled green mango called Xoài cóc dầm…wow! What a yummy and addictive, sour, sweet, tangy, salty and savory mango snack if there ever was. The innovation with the simplest of ingredients really shows how wonderful Mother Nature is.
Not to mention, this mango pickle recipe is also so popular with Filipinos where it’s called Burong Mangga.
As a Fil-Am I am drawn to pickled green mango and naturally, it just tastes comforting, tropical, and homey. If you haven’t had it yet, homemade is the best.
What is Pickled Green Mango
Pickled green mango is a popular Southeast Asian snack made from unripe, sour mangoes preserved in a tangy, salty, and slightly sweet brine. It only needs a few ingredients to create this delicious twist on mangoes.
The Vietnamese mango pickle recipe is Xoài cóc dầm.
Filipino pickled green mango recipe is called Burong Mangga.
This zesty treat is often enjoyed as a snack or side dish, with its combination of sour, sweet, and salty flavors offering a unique, refreshing taste.
It’s especially popular in countries like the Philippines, Thailand, and Vietnam, where mangoes are everywhere and the best in the World.
Why Try a Pickled Green Mango Recipe?
- Rich in Nutrients: Green mangoes are packed with vitamin C, fiber, and antioxidants, making them a healthy addition to your diet.
- Digestive Aid: The acidity of pickled mango helps stimulate digestion and can act as a natural probiotic, improving gut health.
- Hydrating and Refreshing: Thanks to its tangy flavor and hydrating properties, pickled green mango is often enjoyed during the hot summer months.
- Versatile: Pickled green mango pairs well with various dishes, including grilled meats, meat skewers, noodle salads, and rice dishes, adding a bright and tangy element.
What Does Pickled Green Mango Taste Like?
Pickled green mango offers a delightful contrast of flavors:
- Tart and sour: The natural sourness of the unripe mango remains the dominant flavor.
- Salty: The brine adds a salty note that enhances the mango’s natural tartness.
- Slightly sweet: A touch of sugar in the pickling process balances the sharp flavors with a subtle sweetness.
- Spicy (optional): In some versions, chili peppers are added for heat, creating a spicy kick. Vietnamese version of pickled green mango recipe is more spicy while Filipinos use a little less spice.
The combination of these flavors creates a tangy, refreshing taste that’s both addictive and satisfying.
Ingredients
This pickled green mango recipe is the same for burong mangga and Xoài cóc dầm. Reduce the spice to your preference.
- 2-3 large green mangoes (very firm, unripe) – slice lengthwise in at least half-inch thick pieces; the more firm the better
- 1 cup white vinegar
- 3/4 cup sugar
- 2 1/2 tablespoons sea salt
- 1 3/4 tablespoon fish sauce – remove for a vegan option
- 1 cup water
- 1 tsp chili flakes
- 2 Thai chili peppers – chop for very spicy or leave whole for less spicy
- 1 small garlic clove (optional, for added flavor)
Equipment
- Sharp knife
- Fruit peeler
- Medium-sized saucepan
- Sterilized glass jar with a lid – Mason Jar or Pickling Jars are best
- Cutting board
- Measuring cups and spoons
Instructions
Follow these steps for the perfect pickled green mango recipe (burong mangga and Xoài cóc dầm)
- Prepare the Mangoes: Peel the green mangoes, then slice them into at least one inch thick strips or wedges.
- Make the Brine: In a saucepan, combine the sugar, salt, and water. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve. As soon as the sugar and salt dissolves you can remove the saucepan from heat and allow the brine to cool down to warm, but not cold.
- Next, Add the Vinegar, Fish Sauce, and Chili Flakes to the cooled off brine.
- Add Flavors (Optional): If you’re adding garlic, slice them thick or thin for more flavor and add them to the sterilized glass jar.
- Pickling: Place the mango slices and the whole red chilis into the jar, then pour the brine over them, ensuring the mangoes are fully submerged.
- Refrigerate: Seal the jar tightly and refrigerate for at least 24 hours to let the flavors develop. The longer the mango sits in the brine, the more intense the flavors will become.
Notes
Pickled green mango, burong mangga and Xoài cóc dầm, need the same steps in creating the signature texture and taste that makes this Asian snack so good.
- Choosing Mangoes: Look for very firm, very unripe mangoes with a green color. They should be slightly hard to the touch. The riper the mango, the sweeter it will be, which may alter the intended tartness of the pickle. Ripe mango will also be soft and not have the right crunchiness.
- Cooling the Brine: Allow the brine to cool before pouring it over the mangoes to avoid cooking them. You want to preserve the crunchiness of the mango.
- Storing: Pickled mangoes can be stored in the refrigerator for up to 2 weeks. The flavor continues to intensify over time.
Add-ins and Variations of Mango Pickle Recipe
- Spicy Pickled Mango: Add sliced Thai chili peppers or a pinch of red chili flakes to give the mangoes a spicy kick. Then, sprinkle chili flakes when serving for more spice.
- Garlic and Herb: Add crushed garlic cloves, bay leaves, or whole peppercorns for an aromatic twist.
- Fish Sauce Variation: In Vietnamese-style pickling, you can add a teaspoon of fish sauce to the brine for an umami-rich flavor. Note: this will no longer be a vegan option. Some Filipinos do not use fish sauce for burong mangga, but test to find your favorite.
- Sweet and Sour Mango: Increase the sugar content slightly for a sweeter version of mango pickle recipe, which is popular in some regions.
How to Serve Pickled Mango
This Pickled green mango recipe is versatile and can be enjoyed in many ways:
- As a Snack: Serve chilled on its own with a sprinkle of chili powder for an afternoon treat.
- As a Side Dish: Pair with grilled meats, fish, or barbecue for a tangy contrast to rich, savory flavors. You can slice the green mango pickle into thin or small pieces.
- In Salads: Add slices to a fresh green salad or a papaya salad for an extra layer of flavor. Julienne slices or very thin and long slices can work.
- With Rice: Serve alongside plain steamed rice or sticky rice to cut through the richness of the rice.
- Topping: Use as a topping for tacos, in a salmon bowl, or with rich grilled meats to add a tart crunch.
Common Questions
Can I use ripe mangoes for pickling?
It’s not recommended to use ripe mangoes for pickling because they are too soft and sweet. Green mangoes hold up better in the pickling process and offer the necessary tartness.
How long does pickled mango last?
Pickled green mango will last in the fridge for about 2 weeks when stored in an airtight jar. The flavor intensifies the longer it sits in the brine.
Can I use different types of vinegar?
Yes! White vinegar is the most common, but you can experiment with apple cider vinegar, or even a mix of vinegars for slightly different flavor profiles.
Is pickled mango spicy?
It can be, but it doesn’t have to be. If you add chili peppers or chili flakes, it will have a spicy kick. Otherwise, it’s typically tangy and sour. The Filipino way of making burong mangga recipe usually has less chilies than the Vietnamese version.
Can I reuse the brine for more pickling?
No. It’s best to make a fresh batch of brine for each new batch of mango pickle recipe to ensure the flavors are balanced and the brine remains effective.
Pickled green mango is a tangy, refreshing snack that’s easy to make at home. Whether you enjoy it as a side dish, a snack, or an addition to your meals, its bold flavors and crisp texture make it a delightful treat.
Plus, with its versatility in add-ins and flavor profiles, you can customize it to your taste.
If you try this recipe please comment and share! Thank you and enjoy pickled green mango.
Pickled Green Mango
Equipment
- sharp knife
- Fruit peeler
- Medium-sized saucepan
- Sterilized glass jar with a lid – Mason Jar or Pickling Jars are best
Ingredients
- 2 large green mangoes very firm, unripe – slice lengthwise in at least half-inch thick pieces
- 1 cup white vinegar
- ¾ cup sugar
- 2 ½ tablespoons sea salt
- 1¾ tablespoon fish sauce remove for a vegan option
- 1 cup water
- 1 tsp chili flakes
- 2 Thai chili peppers chop for very spicy or leave whole for less spicy
- 1 garlic clove optional, for added flavor; smash
Instructions
Prepare the Mangoes
- Peel the green mangoes, then slice them into at least one inch thick strips or wedges.2 large green mangoes
Make the Brine
- In a saucepan, combine the sugar, salt, and water. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve. As soon as the sugar and salt dissolves you can remove the saucepan from heat and allow the brine to cool down to warm, but not cold.¾ cup sugar, 2 ½ tablespoons sea salt, 1 cup water
- Next, Add the Vinegar, Fish Sauce, and Chili Flakes to the cooled off brine.1 cup white vinegar, 1¾ tablespoon fish sauce, 1 tsp chili flakes
Add Flavors (Optional)
- If you're adding garlic, slice them thick or thin for more flavor and add them to the sterilized glass jar.1 garlic clove
Pickling
- Place the mango slices and the whole red chilis into the jar, then pour the brine over them, ensuring the mangoes are fully submerged.2 Thai chili peppers
Refrigerate
- Seal the jar tightly and refrigerate for at least 24 hours to let the flavors develop. The longer the mango sits in the brine, the more intense the flavors will become.
Notes
- Be sure the brine cools down before adding to the mangos.
- Use unripe mangoes so the mangos are crisp and not mushy.
- Adjust sweet and spice to your preference.
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