i got this recipe from fellow kabitenyo and kainuman doc roger. the atsara that i’m used to was the atsarang papaya that we all know and love. but once doc roger brought out a bottle of his pickled mangoes during one of our inuman sessions, i got to appreciate its novelty and delightfully piquant taste.

this particular recipe is different from what folks back home are used to. atsarang mangga is different from burong mangga. while the latter requires only mangoes, water and a little salt, the atsarang mangga is long on preparations. but once ready to eat, the preparations and the wait is all worth your while.


for the syrup:
(you may also use this syrup for atsarang papaya)

2 cups sugar
1 cup vinegar
2 tablespoons ginger juice
a dash of cayenne pepper
a dash of salt
>you can also add a bit of water if the syrup is too heavy.
>>for the ginger juice, you may use a garlic press to get the juice out of the ginger.

the rest:

unripe mango
sibuyas tagalog or shallots
green and red bell pepper
a jar or a 16oz bottle

first off is the syrup. in a saucepan, boil sugar and vinegar mix. add cayenne pepper and the ginger juice once sugar liquefies. set aside and let it cool.

once the syrup is cool, prepare all the other ingredients except for the unripe mango which we will save for last. peeled mangoes if left in the open for a while will have dark marks all over it. for the red and green bell pepper, slice pepper into half, seed it and slice diagonally. for the carrot, you can julienne it or slice it into round flowery objects. once everything is ready, peel the mangoes and slice it. slice both the cheeks off and slice the cheeks diagonally or longitudinally.

once everything is prepared and sliced, jar the mangoes and place the garlic, sibuyas tagalog and the sliced red and bell pepper (more of the green bell pepper than the red variety). once packed in the bottle, pour in the syrup using a funnel. put the lid on the bottle and set it aside for an hour or until the mangoes have partly absorbed the syrup. refill bottle with syrup and refrigerate. store for four or five days.