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Binuro nga Paho

When there's more than enough green mangoes at home, they often end up as binuro nga paho (burong mangga) so we can enjoy their green-ness for a longer period of time. Making "pickles "out of these fruit differ from household to household, so it depends on the recipe you grew up with or if you have none, the one that you find online.
Here's a simple Binuro nga Paho (Burong Mangga) recipe

  • 12 pieces Green mangoes (carabao/Philippine variant)
  • 1/2 cup salt, adjust
  • 1 head garlic
  • Water
How to make Burong Mangga
  1. Chop off the "head" part mangoes where the stem is and wash thoroughly.
  2. Slice the mangoes (skin on) into wedges away from the seed.
  3. Squash each clove of the garlic with the side of the knife. You can also leave the skin on.
  4. In a big container (large mayonnaise plastic containers with cover works best), layer mango wedges then sprinkle with salt and place garlic. Adjust the amount of salt and garlic when needed
  5. When layering is finished place a generous amount of salt on top and add 1/4 cup of water.
  6. Cover your container and give it 1-2 hard shakes.
  7. Store for about 4-5 days. It will eventually be filled with liquid from the mangoes,salt and garlic. Serve as appetizer.
You can also add sugar to create a sweet and salty flavour. Aside from being appetizers, it sometimes find its way into some pinamalhan recipes. Enjoy this appetizing binuro nga paho!

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