How to Make Burong Manga (Fermented Green Mango)

Our mango processing technologies are filing up. This is another great addition.

List of Mango Processing Technologies
1. Mango Wine
2. Dried Mango
3. Mango Juice
4. Mango Nectar
5. Mango Bar
6.Yellow Mango Sauce
7. How to Make Pastillas, Puree, Chutney and Mango Halves in Syrup

6 pcs green mangoes
1/2 c coarse salt
2 c water

1. Wash mangoes in running water.
2. Peel and cut mangoes into halves. Slice cheeks uniformly.
3. Arrange slices in a preserving jar.
4. Boil salt and water solution for five minutes. Cool.
5. Pour salt solution on mango.
6.Cover loosely and allow to ferment for two to three days.
7. Tighten cover and store in refrigerator.

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Salt concentration can be measured using salometer. Adjustment can be computed using Pearson’s square formula.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

3 Replies to “How to Make Burong Manga (Fermented Green Mango)”

  1. Hello Marvin,
    Do you know if the “buro” process , or fermenting unripe green mango in brine, is applicable to any other unripe fruits? or just to SOUR fruits? I am wondering if there are any unripe fruits available here that can also be made into “buro”, like plums/peaches/etc as unripe mangoes are not exactly readily available in supermarkets or even farmer’s markets. One needs to source them from friends with mango trees, if they can be convinced to part with those unripe pieces, or special-order them from online sources. Although, I have not seen any other unripe fruits being sold in the supermarkets/farmers markets either.
    What is in the unripe sour fruits that encourages the fermentation in the salt solution? Also, the salt concentration has to be just right or else fermentation will not occur, right? Thanks for any input. Hope everything’s going well for you. Ate Cristina

    1. The buro process is basically the same for green mango, mustasa, kimchi, cabbage, jackfruit, olives – with appropriate modification for each commodity. The addition of salt prevents the growth of unwanted microbes, allowing only the desirable which would help develop the flavor. Too much or too little salt both would lead to unexpected result. Try experimenting on commodity available in your area. Chapter 5 and 6 of this online book is a good read. [] .


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