How do you wake yourself up when the heat is wearing you down at the height of summer? Grab an ice cold lager for yourself and some super chilled tipsy mango for your pork barbecue!
I was introduced to Nilasing na Mangga (Tipsy Mango) by my Spanish professor at uni. It was truly odd because I had not heard of this Filipino pickle before and the one who taught me how to make one is a pure-blooded Spaniard who happened to be a resident of Manila.
She was one of my favorite professors at uni while I was taking my prerequisite courses towards a degree in European Languages. Aside from being so animated during class and so passionate about the Castillan tongue, she was a fabulous cook. Every Saturday, she was visited by four to five women who brought ingredients for a dish that they had elected her to teach them. I happened to be sticking around after working on a project with my classmates when these ladies arrived and my prof invited me to watch if I was inclined.
Of course I was! How fun was it to meet new people, watch Spanish cuisine take shape before your eyes and listen to stylish upper-class ladies gossip about their husbands and hairdressers? I tell you. It’s a scene cut straight from Lansquenet-sous-Tannes.
Anyway, it was after her cooking demo that she mentioned this pickle that she made all the time. I snagged the opportunity to ask for the recipe and she readily obliged. Even gave me food suggestions to pair it with as well as another recipe: peppered avocado sandwich.
But that’s for winter nibbling. This pickle is bang on for summer. Cold, crisp, perfect with grilled pork belly. The sun can shine all it wants. I’m chugging my beer and my mango’s bathing in it!
Tipsy Mango (Nilasing na Mangga)
|3||large firm green mangoes, peeled and sliced into strips|
|1/3 cup||rock salt|
|2/3 cup||brown sugar|
|1/2 cup||pale lager|
Combine salt, sugar and lager. Stir until salt and sugar are dissolved. Arrange mango strips upright in a sterilized jar, leaving an inch space between mango and the top of the jar. Pour beer mixture over, covering the mangoes completely but still leaving space from top of jar.
Keep in the fridge for at least three days to allow flavors to develop before serving.
Pickled mango may be stored in the fridge up to three months.