this is my umpteenth post on mangga and bagoong (and probably not the last), but this is the first time, i think, about burong mangga (green mango pickled in syrup and brine). my mom got a big jar recently along with a bottle of shrimp paste.
the mangoes are really amazing because they remained crunchy even after being immersed in the syrup. and they have that nice liquorish flavor that you usually get with jarred fruits (like santol). it’s good as an appetizer or as a side dish to fish and roasted meats.