Burong Mangga (Fermented Green Mangoes)

My sister went home one night with few pieces of green mangoes. We are not fond of eating unripe mango as it is. Oftentimes, we make green mango salad out of it. We combine sliced mangoes with minced onions, tomatoes, and bagoong alamang.

But today, I think of making burong mangga or fermented green mango. I searched the net for an easy recipe and I found one from foodrecap.net


Ingredients:

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

Procedure:

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.

I remember during my elementary and high school days, we studied how to preserve fruits and vegetables. I remember that I must sterilize the bottles first to make sure they are germ-free.

I will do these immediately when I get the needed bottles where I can preserve the green mangoes.

Making Arnibal (Sugar Syrup) for Sago Ice Candy

My youngest sister wants to make sago ice candy and sell them to the kids in our neighborhood. She plans to sell it for one peso since this is only the buying ability of the kids. Of course, without sacrificing the taste, she will do something to make sure she still gets her profit.

She asked me to make sugar syrup or arnibal. I turn to Google and found a recipe for this one from lutongpinoy.info.

Ingredients:

Sugar
Water

Procedure:
1. Caramelize sugar over medium heat.
2. Pour in water when the sugar gets melted.
3. Continue cooking to make sure that the sugar is dissolved completely.
4. Set aside to cool.