Fermentation: "Burong Mangga" (Fermented Green Mangoes)

Burong Mangga (2-wk ferment)

I learned something new this year...I learned how to make THE REAL Burong Mangga...as in FERMENTED. Not just submerged in brine for 3 days then consumed...but submerged in brine for more than two weeks to PRESERVE them in the lactic acid formed by the process.  The process of fermentation increases nutrient availability, enhances digestibility, and provides PROBIOTICS. Probiotics enhance gut health and boost the immune system.

Burong Mangga is the first ever fermentation experiment I have ever done. Although the first time I made burong mangga (the 3-5 days kind) was when I was in the Philippines, as taught by my then MIL, who had a HE major.

Ziggy's Mango Mousse Cake

Mango Mousse Cake

An fb friend, Ella, recently sent me a box of ripe mangoes, and I went crazy looking for dessert recipes using mangoes. First thing that came to mind was mango mousse cake because, when I made mini-brazo de mercedes with mango mousse sauce, my in-laws and another American guest were raving about the mango mousse. I ended up sending some home with them.