This is absolutely what you are looking for! This Filipino favorite which is Green Mangoes paired with Bagoong would definitely excite your salivary glands. The pairing of sour unripe mangoes dipped in salty fermented shrimp paste (Bagoong) may not sound too appealing to some, but it's a mouth-watering combination for most Filipinos.
The sourness of the unripe mango complements the salty taste of Bagoong. You would definitely enjoy this sour-salty snack. This is a perfect delight during morning or afternoon breaks. Bagoong is just the best dip for a raw mango. Once bitten, its brittleness added to its tasty goodness.
You just do not have to worry if you would like to try this Filipino specialty. Green mangoes are available anywhere in the Philippines. Same is true with Bagoong which is available in many stores in the country. You would surely crave for it once you tasted it yourself.
Well, if you would like to make your own Bagoong dip, here are easy steps in preparing it:
1/2 cup bagoong (hipon)
5 tbsp oil
1/4k tomatoes (sliced smaller)
1/4k brown sugar
10 pcs hot chili (kulikot)
1. Heat oil in a pan.
2. Add in tomatoes and stir. Let it simmer for 2-3 minutes.
3. Using the laddle, press down the tomatoes to extract its juice. When all the tomato juice have been extracted, add the bagoong.
4. Cook for 3-5 minutes. Stir occasionally.
5. Add in the brown sugar.
6. Stir until the sugar has dissolved. Let simmer for 5 minutes or until it is already sticky but stir occasionally to avoid it sticking in the pan.
7. Add the chilis.
8. Serve with a crispy green mango.
1. When buying tomatoes, buy the very ripe ones because it will give you more juice. Slice it smaller to extract the juice faster.
2. In order not to eat chilis when it is cooked (which is a tendency because the chili can no longer be identified when mixed with the bagoong) add only the juice. You can do that by putting the chilis in a plastic and grounding it. Put a little water and shake. Drain. Throw the chili pieces. Add the produced juice to your cooked bagoong.
3. Make sure to achieve the sticky texture. It is more delicious this way.
4. You can use shrimp paste from a bottle or you can buy the shrimp bagoong from the wet market. I usually buy the bagoong from the wet market.
5. When buying from a wet market, it is advisable not to buy a purely fresh bagoong or a bagoong that has long been stored (maus). Make it a combination of both because a purely fresh bagoong will not give you a sticky texture no matter how long you are going to cook it.