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Binuro nga Paho

When there's more than enough green mangoes at home, they often end up as binuro nga paho so we can enjoy their green-ness for a longer period of time.




Making pickles out of these fruit differ from household to household, so it depends on the recipe you grew up with or if you have none, the one that you find online.
Ours is very simple. Sliced mangoes are stored in a concoction of salt and  fresh garlic - and remains untouched for a week before it can be utilized.




Sometimes a little water is added to thoroughly mix them but most of the time, the juice from the mangoes does the trick.
Aside from being appetizers, it sometimes find its way into some pinamalhan recipes. Enjoy this appetizing binuro nga paho!

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