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Fruit from Philippines
Burong mangga is freshly picked green mango, peeled and sliced, packed in jars under a weak salt brine and left for a few days while lactic acid bacteria sour it. A sweet form pours boiled and cooled sugar-salt water over salted mango. It is eaten as an appetiser or used in main dishes. Made in 3 steps over 3 days – 5 days. The longest step, ferment, takes 3–5 days (Sanchez P.C. 1999) and runs at 30 °C (Sanchez P.C. 1999). Salt is 3–4 % (Sanchez P.C. 1999). Lactobacillus plantarum, L. lactis and Leuconostoc mesenteroides does most of the fermenting.
| Main step | 3–5 daysReported[sanchez1999] | Ferment |
|---|---|---|
| Temperature | 30 °CReported[sanchez1999] | Ferment |
| Salt | 3–4 %Reported[sanchez1999] | Pack in jars and cover with brine |
| Newly harvested green mango, peeled and sliced · Firm, unripe fruit; riper fruit gives a fruity smell instead of the green mango flavour[sanchez1999][fao134] | |
| 3–4 % sodium chloride solution, enough to cover | Salt brine[sanchez1999] |
| To taste | Sugar, water and chilli, boiled and cooled (sweet form)[wp-burong] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days – 5 days
What changes: Firm green mangoes are peeled and sliced
Cut with stainless knives in single strokes, and avoid iron or copper.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Burong mangga is a short, low-salt lactic pickle eaten within days. South Asian mango pickles are cured much longer with spices under oil, and the industrial mango brine stock FAO describes uses 20 % salt.
Salt and the acid made by lactic bacteria hold back the aerobic bacteria present at the start, including Escherichia. FAO notes that the high acid of finished green mango pickle keeps the risk of food poisoning low.
Hazards the sources name: Escherichia (present at the start of vegetable and fruit fermentations, then inhibited).
Every number is labelled with how it is known. How this atlas is made
FAO's 1998 survey of fermented fruits says green mango pickle is known as burong mangga and dalok in the Philippines.
